Abstract
In this research, the effect of whey protein isolates (WPI) as a fat alternative on the physicochemical properties of low-fat (1-2 %) yoghurt samples during 14 days of storage was determinated. The samples were analyzed for their chemical composition, syneresis, tyrosine, firmness, color, and free fatty acids. Yoghurt having 2 % of WPI showed significantly higher amount of tyrosine but lower syneresis; as total solids, protein, and fat were higher than the low-fat yoghurts (1% WPI and low-fat control, p < 0.05). However, WPI addition decreased the white and green tones but increased the yellow; thus, the addition of WPI didn’t affect the opacity and brightness of low-fat yoghurt. The addition of WPI also gave rise to the amounts butyric, capric, and oleic acids during storage (p < 0.05). Herein we propose 2 % WPI as a fat alternative to improve the physicochemical properties of low-fat for a storage duration of 14 days.
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