Abstract
Nonfat torba (strained) yoghurt enriched with different levels (1w/w and 2w/w) of whey protein isolates (WPI) was produced, to study the effects of WPI addition levels on the physicochemical characteristics and free fatty acid levels of control (fatty) and nonfat yoghurts during 14‐day storage. Increasing the WPI decreased the syneresis level of the torba yoghurt samples (P < 0.05), but other physicochemical properties were not affected compared to the nonfat yoghurt during storage. However, WPI addition decreased the butyric acid, caproic acid and long‐chain fatty acid levels across the storage period (P < 0.05). Therefore, addition of WPI at a level of 2w/w could be considered as an acceptable option for the manufacture of nonfat torba yoghurt with improved nutritional value.
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