Please use this identifier to cite or link to this item:
http://hdl.handle.net/11452/29083
Title: | Functional properties of fermented milk produced with plant proteins |
Authors: | Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü. Akın, Zeynep Özcan, Tülay AAG-8194-2021 55791000300 25926089700 |
Keywords: | Food science & technology Fermented milk Physico-chemical properties Plant protein Sensory properties Rice bran Textural properties Whey proteins Yogurt Peptides Foods Antioxidant Health Nutraceuticals Hydrolysate Additives Amino acids Beverages Dairies Proteins Viscosity Essential amino acids Functional properties Pea protein isolates Plant proteins Sensory attributes Sensory properties Soy protein isolates Titratable acidity Fermented milk |
Issue Date: | 16-Jul-2017 |
Publisher: | Elsevier |
Citation: | Akın, Z. ve Özcan, T. (2017). ''Functional properties of fermented milk produced with plant proteins''. LWT-Food Science and Technology, 86, 25-30. |
Abstract: | In this study, storage-related changes in the physico-chemical and sensory properties of non-fat fermented milk drinks that contain soy protein isolate (SPI), pea protein isolate (PPI), wheat gluten (WG) and rice protein (RP) were investigated. The addition of plant protein additives to milk beverage affected the pH, titratable acidity %, syneresis, viscosity, dry matter, ash, color (L, b values), protein and amino acid contents (p < 0.01). During storage, the viscosity values showed an increase and protein additives increased amino acid levels in fermented milks beverage. The highest essential amino acid content was found in drinks containing SPI, with the most prevalent amino acids being lysine, leucine, isoleucine, methionine and threonine. The taste of fermented milks with PPI was preferred. In general, plant protein additives improved the sensory attributes. (p < 0.01). In conclusion, the use of plant protein additives in non-fat fermented milk drink formulations was shown to improve the physico-chemical and sensory properties and to increase the nutritional value of the formulations and therefore could be an alternative strategy for the development of new healthy dairy products. |
URI: | https://doi.org/10.1016/j.lwt.2017.07.025 https://www.sciencedirect.com/science/article/pii/S0023643817305042 http://hdl.handle.net/11452/29083 |
ISSN: | 0023-6438 |
Appears in Collections: | Scopus Web of Science |
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.