Optimization of labane (concentrated yogurt) formulation produced by wheyless process using mixture‐process variable experiments

Abstract

In this study, the effect of milk protein concentrate (MPC), cheese whey powder (CWP) and konjac gum (KG) on physicochemical and rheological properties of labane was investigated. Physicochemical results showed that increasing MPC and decreasing CWP decreased pH (after fifth day) and syneresis. The results of the combination of back extrusion and texture profile analysis indicated that increasing KG significantly increased hardness, adhesiveness and adhesiveness force especially for samples with high amount of CWP but increasing MPC and decreasing CWP decreased cohesiveness in samples with high amount of KG. Strain sweep test of labane indicated that all sample had gel-like structure at 1 Hz and 20°C. Rheological results also showed that increasing KG significantly increased G′LVE, G″LVE, γc, τy, τf, and Gf especially for samples with high amount of CWP. At the optimized conditions, the predicted responses were determined as MPC 1.47%, CWP 6.52%, and KG 0.18%. Practical applications The physicochemical and rheological properties of products, such as labane, play an important role in processing and consumer acceptability. The determination of the optimum ingredients in formulation provides economic benefits and it can be useful for the food industries that want to use gums as thickening and stabilizing agents in the formulation of food products such as labane. Also mixture-process variable experiments are a quite effective mathematical approach for the optimization of the processing variables containing mixture components and process factors. So, it could be used efficiently to model the labane formulation.