Artículo
Impact of protein-providing milk ingredients on volatile compounds, microstructure, microbiology and physicochemical characteristics of yogurts
Vénica, Claudia Inés
; Wolf, Irma Veronica
; Spotti, Maria Julia
; Capra, María Luján
; Mercanti, Diego Javier
; Perotti, Maria Cristina
Fecha de publicación:
06/2023
Editorial:
Elsevier
Revista:
Food Bioscience
ISSN:
2212-4306
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The impact of skim milk (SM), demineralized whey (DW), whey protein concentrate (WPC40-WPC80), isolated (WPI) and hydrolyzed (WPH) on different parameters of yogurts have been evaluated using SLB95 and Yoflex starters. Addition of whey proteins shortened the fermentation time in yogurts with the exception of WPH, which extended it and presented the highest titratable acidity. WPH increased the Lactobacillus and decreased Streptococcus population in yogurts with SLB95 starter. WPI and WPC80 increased water-holding capacity. WPI and WPC80 yogurts exhibited larger aggregates, compared to the rest ingredients, and be bigger with the SLB95 starter. The volatile compounds differ, though not greatly, among yogurts.
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Articulos(INLAIN)
Articulos de INST.DE LACTOLOGIA INDUSTRIAL
Articulos de INST.DE LACTOLOGIA INDUSTRIAL
Citación
Vénica, Claudia Inés; Wolf, Irma Veronica; Spotti, Maria Julia; Capra, María Luján; Mercanti, Diego Javier; et al.; Impact of protein-providing milk ingredients on volatile compounds, microstructure, microbiology and physicochemical characteristics of yogurts; Elsevier; Food Bioscience; 53; 6-2023; 1-7
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