Abstract
Protein-enriched yogurts have experienced a growth in marketability in recent years, being demanded especially by consumers interested in increasing their daily apportion of proteins. In this study, the objective was to develop a protein-enriched yogurt and to compare it with a non-enriched yogurt in terms of their physicochemical characteristics, texture, and sensory acceptance after different storage periods and their effects on the lean body weight gain and electrical activity in skeletal muscle of physically active individuals. The supplemented whey protein had a buffering effect on the product, leading to its lower syneresis. Both formulations had similar hardness, indicating that the textural parameters had been retained in the protein-enriched yogurt. Panelists indicated no differences in sensorial attributes between the non-enriched and protein-enriched yogurts, with the sensory characteristics of each product being mainly described by the presence of whey protein and the curdled texture. Consumption of the protein-enriched yogurt did not influence the lean body weight gain by physically active individuals.
Highlights
Yogurt, a fermented dairy product, is very popular among consumers of various age groups and socioeconomic status, especially for its health benefits
Protein-enriched yogurts have experienced a growth in marketability in recent years, being demanded especially by consumers interested in increasing their daily apportion of proteins
Yogurts with high protein contents have been highlighted in the dairy market, and the consumption of such proteinenriched yogurts has increased
Summary
A fermented dairy product, is very popular among consumers of various age groups and socioeconomic status, especially for its health benefits. Yogurts with high protein contents have been highlighted in the dairy market, and the consumption of such proteinenriched yogurts has increased. Milk proteins, which are made up of casein (77%–78%) and whey proteins (17–18%), are important components of dairy products. Aside from their good nutritional benefits, milk proteins convey functional properties to the milk products, such as gelation, texturization, emulsification, foaming ability, and flavor binding (Lesme et al, 2020). They are added to a wide range of food products as functional ingredients
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