Abstract
The objective of this study was to evaluate the effect of different protein sources incorporated into milk to produce low-fat yogurt (LF-yogurt). Five treatments were used: YC – yogurt control (without protein supplementation), YM – yogurt with milk powder, YWP – yogurt with whey protein, YSP – yogurt with soy protein, and YSF – yogurt with soy flour. Microbiological counts of Streptococcus thermophilus and Lactobacillus bulgaricus, pH, lactic acid and changes in rheological and structural properties (firmness, color, microstructure and syneresis) were followed throughout 28 days of storage. Antioxidant capacity (DPPH and ABTS assay) and total phenolic compounds were also analyzed. Addition of different ingredients influenced S. thermophilus and L. bulgaricus CFU counts. LF-yogurts supplemented with milk powder, soy flour and soy protein were firmest, and yogurts supplemented with milk powder and soy flour had the least syneresis. LF-yogurts with soy flour were darker, redder and yellower, contained more polyphenols and exhibited higher antioxidant activity. Thus, supplementation of LF-yogurt with soy is interesting since it confers functional activity to the yogurt and also modify its technological properties.
Highlights
Yogurt products are a popular food across the world, mainly due to being associated with a healthy diet, practicality and varied forms of consumption (Hekmat & McMahon, 1997).Aiming to reduce disease risks, the search for healthy eating options has increased
LF-yogurts supplemented with milk powder, soy flour and soy protein were firmest, and yogurts supplemented with milk powder and soy flour had the least syneresis
A protein derived from milk, whey protein, is one that has different properties, acting as a foaming agent, presenting greater solubility and emulsifying properties (Ortega, Romero, Muro, & Riera, 2015) and which can be used in food as a source of protein
Summary
Aiming to reduce disease risks, the search for healthy eating options has increased. The aim of this study was to verify the effects of soy (flour and protein), compared with supplementation with other protein sources (milk powder and whey protein) commonly used by the food industry, on the structural properties (syneresis, texture, microstructure) and functionality (survival of microorganisms and antioxidant activity) of low-fat yogurt during storage
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