Effect of Using Protein Based Fat Replacer on Quality of Nonfat Yoghurt (Turkish with English Abstract)

Abstract

In this study, physical, chemical, textural and sensory properties of nonfat yoghurts manufactured from reconstituted skim milk using two different levels (1% and 2%) of Dairy-Lo™ as fat replacer were investigated. In yoghurt samples, titratable acidity, pH values, acetaldehyde, lactic acid, serum separation, viscosity, consistency values were determined at 1., 7. and 15. days of storage. Organoleptic evaluation was carried out. From the results, it was found that the addition of different levels of Dairy-Lo™ to reconstituted skimmed milk were increased consistency and viscosity of non fat yoghurts and decreased serum separation of non fat yoghurts. The addition of 2% level of Dairy-Lo™ were improved the quality of non fat yoghurt.

Keywords

• Non fat set type yoghurt, protein based fat replacer, quality 

Protein Esaslı Yağ İkame Maddesi Kullanımının Yağsız Yoğurdun Kalitesi Üzerine Etkisi

Abstract

Bu çalışmada, protein esaslı yağ ikame maddesi olan Dairy-Lo™ 'nun %1 ve %2 gibi iki farklı oranı kullanılarak, rekonstitüe sütten üretilen, yağsız set tipi yoğurtların fiziksel, kimyasal, tekstürel ve duyusal özellikleri incelenmiştir. Yoğurt örneklerinde depolamanın 1., 7. ve 15. günlerinde titrasyon asitliği, pH, asetaldehit, laktik asit, serum ayrılması, viskozite, konsistens değerleri saptanmıştır. Ayrıca yoğurt örneklerinde duyusal değerlendirmeler de yapılmıştır.  Bu çalışma sonucu elde edilen bulgular, protein esaslı yağ ikame maddesi Dairy-Lo™ ilavesinin yağsız yoğurdun konsistens ve viskozitesini artırıp, serum ayrılmasını azalttığını göstermiştir. Dairy-Lo™ 'nun %2 oranında kullanımının yağsız set tip yoğurdun kalitesini iyileştirdiği belirlenmiştir. 

Keywords

• Yağsız set tip yoğurt, protein esaslı yağ ikame maddesi, kalite

References

1. Sezgin E. 1999. Yoğurt Teknolojisi Lisans Ders Notları. Ankara Üniversitesi Ziraat Fakültesi. Süt Teknolojisi Bölümü. Ankara
2. Tamime AY, Robinson RK. 1999. Yoghurt Science and Technology. CRC Pres. Woodhead Publishing Ltd.Abington Hall. Abington. Cambridge CB1 6AH. England
3. Fondén R, Mogensen G, Tanaka R, Salminen S. 2000. Effect of Culture Containing Dairy Products on Intestinal Microflora ,Human Nutrition and Health Current Knowledge and Future Perspectives. Bulletin of the International Dairy Federation: 352: 5-23
4. Barrantes E, Tamime AY, Sword AM. 1994. Production of Low Calorie Yogurt Using Skim milk Powder and Fat Substitutes. 4. Rheological Properties. Milchwissenschaft 49 (5): 263-266.
5. Tamime AY, Barclay MNI, Davies G, Barrantes E. 1994. Production of Low Calorie Yogurt Using Skim milk Powder and Fat Substitue. 1. A Review. Milchwissenschaft 49 (2): 85-88
6. Barrantes E, Tamime AY, Davies G, Barclay MNI.1994. Production of Low Calorie Yogurt Using Skim milk Powder and Fat Substitutes. 2. Compositional Quality. Milchwissenschaft 49 (3): 135-139
7. Akoh CC. 1998. Fat Replacers. Food Technology. Vol: 52 (3): p. 47-53
8. Anonymous. 1974. TS 1329. Süttozu. TSE (Türk Standartları Enstitüsü). Ankara

9. Anonymous. 1981. TS 1018. Çiğ Süt. TSE (Türk Standartları Enstitüsü). Ankara.
10. Rowland SJ. 1938. The Determination of Nitrogen Distribution of Milk. Journal of Dairy Researchs (9): 42-46
11. Anonymous 1989. TS 1330. Yoğurt. TSE (Türk Standartları Enstitüsü). Ankara.
12. Anonymous 1977. Laboratory Manual. The FAO Regional Dairy Development and Training Center for Near East.
13. Steinsholt K, Calbert, HE.1960. A Rapid Colorimetric Method for The Determination of Lactic Acid in Milk Products. Milchwissenschaft (15): 7-10
14. Less GJ, Jago GR.1969. Methods for the Estimation of Acetaldehyde in Cultured Dairy Product. Australian Journal of Dairy Technology (24): 181-185.
15. Atamer M, Sezgin E. 1986. Yoğurtlarda Kuru madde Artırımının Fiziksel Özellikler Üzerine Etkisi. Gıda Dergisi.11(6): 327-331
16. Anonymous 2000. Minitab Statistical Software Realease 13.1.www.minitab.com
17. Gibbons JD. 1976. Non parametric Methods for Quantitative Analysis. Library of Congress Cataloging in Publication Data. International Series in Decision Processes; 23. Bibl.; p. 445
18. Barrantes E, Tamime AY, Muir DD, Sword AM. 1994. The Effect of Substitution of Fat by Microparticulate Whey Protein on The Quality of Set – Type Natural Yogurt. Journal of the Society of Dairy Technology. Vol: 47 (2): 61-68
19. Seydim-Güzel ZB, Sarıkuş G, Okur ÖD. 2005. Effect of Inulin and Dairy- Lo® as Fat Replacers on The Quality of Set Type Yogurt. Milchwissenschaft. 60(1): 51-55
20. Anonymous 2001. Türk Gıda Kodeksi Fermente Sütler Tebliği. Tebliğ No: 2001/21
21. Castilla-Sandoval O, Calleros- Lobato C, Mondujano-Aguirre E, Carter- Vernon EJ. 2004. Microstructure and Texture of Yogurt as Influenced by Fat Replacers. International Dairy Journal (14): 151-159
22. Calleros-Lobato C, Torrijos-Martinez O, Castilla- Sandoval O, Orozco- Pérez JP, Carter-Vernon EJ. 2004. Flow and Creep Compliance Properties of Reduced-Fat Yogurts Containing Ptotein –Based Fat Replacers. International Dairy Journal (14) : 777-782
23. Roufik S, Paquin P, Britten M. 2005. Use of High–Performance Size Exclusion Chromatography to Chracterize Protein Aggregation in Commercial Whey Protein Concentrates. International Dairy Journal (15): 231-241
24. Anema SG, Klostmeyer H. 1996. 8 Potentials of Casein Micelles from Reconstitued Skim milk Heated at 120°C. International Dairy Journal (6): 673-687
25. Anema SG, Li Y. 2003. Association of Denaturated Whey Proteins with Casein Micelles in Heated Reconstituted Skim milk and Its Effect on Casein Micelle Size. Journal of Dairy Research (70): 73-83
26. Oldfield DJ, Singh H,Taylor MW, Pearce KN. 2000. Heat–Induced Interactions of β-Lactoglobulin and α-Lactoalbumin with The Casein Micelle in Adjusted Skim Milk. International Dairy Journal (10): 509-518
27. Fachin L, Viotto WH. 2005. Effect of pH and Heat Treatment of Cheese Whey on Solubility and Emülsifying Properties of Whey Protein Concentrate Produced By Ultrafiltration. International Dairy Journal (15): 325-332
28. Rantamäki P, Tossavainen O, Outinen M, Tupasela T, Koskela P, Kaunismäki M. 2000. Functional Properties of The Whey Protein Fractions Produced in Pilot Scale Processes. Foaming, Water Holding Capasity and Gelation. Milchwissenschaft. 55(10): 569-572