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Physicochemical Properties of Low-Fat Yoghurt with Whey Protein Isolates as Fat Alternative

Yıl 2019, , 223 - 230, 31.12.2019
https://doi.org/10.25308/aduziraat.658620

Öz

In this research, the effect of whey protein isolates (WPI) as a fat
alternative on the physicochemical properties of low-fat (1-2 %) yoghurt
samples during 14 days of storage was determinated. The samples were analyzed
for their chemical composition, syneresis, tyrosine, firmness, color, and free
fatty acids.  Yoghurt having 2 % of WPI
showed significantly higher amount of tyrosine but lower syneresis; as total
solids, protein, and fat were higher than the low-fat yoghurts (1% WPI and
low-fat control, p < 0.05). However, WPI addition decreased the white and
green tones but increased the yellow; thus, the addition of WPI didn’t affect
the opacity and brightness of low-fat yoghurt. The addition of WPI also gave
rise to the amounts butyric, capric, and oleic acids during storage (p <
0.05). Herein we propose 2 % WPI as a fat alternative to improve the
physicochemical properties of low-fat for a storage duration of 14 days.

Kaynakça

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Toplam 32 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Araştırma
Yazarlar

Ayşe Demet Karaman 0000-0001-9913-9763

Yayımlanma Tarihi 31 Aralık 2019
Yayımlandığı Sayı Yıl 2019

Kaynak Göster

APA Karaman, A. D. (2019). Physicochemical Properties of Low-Fat Yoghurt with Whey Protein Isolates as Fat Alternative. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi, 16(2), 223-230. https://doi.org/10.25308/aduziraat.658620
AMA Karaman AD. Physicochemical Properties of Low-Fat Yoghurt with Whey Protein Isolates as Fat Alternative. ADÜ ZİRAAT DERG. Aralık 2019;16(2):223-230. doi:10.25308/aduziraat.658620
Chicago Karaman, Ayşe Demet. “Physicochemical Properties of Low-Fat Yoghurt With Whey Protein Isolates As Fat Alternative”. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi 16, sy. 2 (Aralık 2019): 223-30. https://doi.org/10.25308/aduziraat.658620.
EndNote Karaman AD (01 Aralık 2019) Physicochemical Properties of Low-Fat Yoghurt with Whey Protein Isolates as Fat Alternative. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi 16 2 223–230.
IEEE A. D. Karaman, “Physicochemical Properties of Low-Fat Yoghurt with Whey Protein Isolates as Fat Alternative”, ADÜ ZİRAAT DERG, c. 16, sy. 2, ss. 223–230, 2019, doi: 10.25308/aduziraat.658620.
ISNAD Karaman, Ayşe Demet. “Physicochemical Properties of Low-Fat Yoghurt With Whey Protein Isolates As Fat Alternative”. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi 16/2 (Aralık 2019), 223-230. https://doi.org/10.25308/aduziraat.658620.
JAMA Karaman AD. Physicochemical Properties of Low-Fat Yoghurt with Whey Protein Isolates as Fat Alternative. ADÜ ZİRAAT DERG. 2019;16:223–230.
MLA Karaman, Ayşe Demet. “Physicochemical Properties of Low-Fat Yoghurt With Whey Protein Isolates As Fat Alternative”. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi, c. 16, sy. 2, 2019, ss. 223-30, doi:10.25308/aduziraat.658620.
Vancouver Karaman AD. Physicochemical Properties of Low-Fat Yoghurt with Whey Protein Isolates as Fat Alternative. ADÜ ZİRAAT DERG. 2019;16(2):223-30.