Physicochemical, Rheological and Microbiological Characteristics of Fat-free Yoghurt Enriched with Inulin and Various Milk Protein Sources | ||||
| Egyptian Journal of Food Science | ||||
| Volume 52, Issue 1, 2024, Page 93-105 PDF (1.01 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejfs.2024.297075.1187 | ||||
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| Authors | ||||
abdelaaal Abdeen . Abd El-Khair1; Amany Gaber Ahmah2; AbdEllah Abdelatif Abdalla   3
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| 1Dairy Science Department, Faculty of Agriculture, Sohag University, Sohag | ||||
| 2Dairy Department, Faculty of Agriculture, Sohag University | ||||
| 3Sohag University Faculty of Agriculture Dairy Department | ||||
| Abstract | ||||
| The current work was conducted to study the feasibility of producing fat-free set yogurt of acceptable quality from reconstituted skim milk by using skim milk powder (10% total solids, TS) fortified with inulin (1%) and milk protein concentrate (MPC), whey protein concentrate (WPC), or sodium caseinate (NaCn) at different concentrations of 1, 3, or 4.5%. Control sample was prepared from reconstituting skim milk without adding any ingredients at the same time for comparison. The physicochemical, microbiological, and rheological characteristics of yogurt have been analyazed at 1, 7, and 14 days of cold storage. The findings reported an increase in TS, protein, acidity, and ash content by adding inulin and the increasing added amount of SMP, MPC, WPC, or NaCn. Similar tendency has been reported for the total bacterial count, and sample containg 4.5% WPC presented the highest viable total bacterial count and highest numbers of S. thermophile and L. bulgaricus. On the contrary, pH and syneresis values have been declined by adding these ingredients. Regarding storage effect, TS, pH, protein, soluble nitrogen, ash, acidity, and syneresis values significantly increased with the progress of storage time. Some texture profile parameters (hardness, adhesiveness, gumminess, and chewiness) increased in yogurt samples fortified with various protein sources, compared to control sample. While cohesiveness and springiness values decreased in yogurt samples. | ||||
| Keywords | ||||
| Yoghurt; Physicochemical; Rheological | ||||
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