Addition Of Whey Protein Concentrate Research Articles

Influence of fortification with sodium–calcium caseinate and whey protein concentrate on microbiological, textural and sensory properties of set‐type yoghurt

The effect of fortification of yoghurt with sodium–calcium caseinate (SCC) and whey protein concentrate (WPC) on some properties of set‐type yoghurt were investigated. The addition of WPC enhanced the viability of Lactobacillus delbrueckii subsp. bulgaricus more than SCC. The highest firmness values were obtained from SCC‐fortified yoghurts, whereas yoghurts fortified with WPC had the highest water‐holding capacity during storage. The yoghurts fortified with 4% w/w SCC or 4% w/w WPC had the highest viscosity. Yoghurts fortified with 2% w/w SMP, SCC or WPC showed similar taste and overall acceptability scores; however, samples containing 4% w/w SCC or 4% w/w WPC had the lowest scores.

Concentrado proteico do soro melhora a qualidade sensorial de sobremesa láctea diet

Alimentos isentos ou de baixo nível de gordura constituem um desafio para a indústria de alimentos. Nesse contexto, este trabalho teve como objetivo estudar o efeito da adição de concentrado proteico de soro (CPS) nas características sensoriais e aceitabilidade de sobremesas lácteas sem gordura. Quatro formulações foram desenvolvidas com diferentes concentrações de CPS (0%, 1,5%, 3,0% e 4,5% m v-1) e caracterizadas sensorialmente por meio da Análise Descritiva. A aceitabilidade das formulações foi avaliada por 94 consumidores que utilizaram escala hedônica de nove pontos. As sobremesas foram caracterizadas por oito atributos sensoriais: cor, firmeza, resistência ao corte, brilho, consistência, gomosidade, aroma e sabor de baunilha. As formulações contendo 3,0 e 4,5% de CPS apresentaram maior intensidade de todos os atributos sensoriais. A adição de CPS foi efetiva na composição da textura das sobremesas lácteas diet, além de realçar a cor, sabor e aroma do produto. As formulações contendo 1,5 e 3,0% de CPS foram as mais aceitas, evidenciando que a utilização do CPS nessas concentrações favoreceu a aceitabilidade do produto, proporcionando características sensoriais agradáveis aos consumidores.

Effect of soy flour and whey protein concentrate on cookie color

The objective of this work was to investigate the effect of soy flour and whey protein concentrate (WPC) addition on the extent of Maillard reaction and caramelization during cookie baking. Wheat flour from a rotary molded cookie formulation was partially replaced by full fat soy flour and whey protein concentrate. A central composite design was used and second order models were employed to generate response surfaces for loss of available lysine and for color development. Diffuse reflectance measurement of cookies was used to obtain the k/s coefficients of the Kubelka–Munk equation where k is the absorption coefficient and s is the scattering coefficient at 450, 557 and 680 nm. Luminance, dominant wavelength and excitation purity were also calculated. The addition of WPC produced an important increase in available lysine loss, k/s values and excitation purity, and a decrease in luminance and dominant wavelength. These results indicate that the addition of WPC favors the development of cookie color probably because of its high lactose content. On the contrary, the increment of water content produces a delay of Maillard reaction and caramelization. Soy flour had no significant effect on loss of available lysine and its effect on color parameter was much less significant than that of WPC.

Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements

It is important to understand how changes in the product formulation can modify its characteristics. Thus, the objective of this study was to investigate the effect of whey protein concentrate (WPC) on the texture of fat-free dairy desserts. The correlation between instrumental and sensory measurements was also investigated. Four formulations were prepared with different WPC concentrations (0, 1.5, 3.0, and 4.5 wt. (%)) and were evaluated using the texture profile analysis (TPA) and rheology. Thickness was evaluated by nine trained panelists. Formulations containing WPC showed higher firmness, elasticity, chewiness, and gumminess and clearly differed from the control as indicated by principal component analysis (PCA). Flow behavior was characterized as time-dependent and pseudoplastic. Formulation with 4.5% WPC at 10 °C showed the highest thixotropic behavior. Experimental data were fitted to Herschel-Bulkley model. The addition of WPC contributed to the texture of the fat-free dairy dessert. The yield stress, apparent viscosity, and perceived thickness in the dairy desserts increased with WPC concentration. The presence of WPC promotes the formation of a stronger gel structure as a result of protein-protein interactions. The correlation between instrumental parameters and thickness provided practical results for food industries.

IMPROVEMENT THE SENSORY PROPERTIES OF LOCAL YOGHURT BY ADDITION OF WHEY PROTEIN CONCENTRATE

The aim of the study was investigation of quality of settype yoghurt stabilized with addition of skim milk powder (SMP) and whey protein concentrate (WPC) blends.Fermentation was performed with two different starters (yoghurt culture, probiotic culture). Significant rheological differences have been noticed between the resulting yogurts,products with SMP/WPC ratio at 6/1 obtained the best sensory score.the use of probiotic starter and addition of WPC to yoghurt significantly decreased lactic acid concentration which positively influenced its stability during shelf life.

Effect of whey protein concentrate on phenolic profile and browning of fresh-cut lettuce ( Lactuca Sativa)

The in vitro kinetics of lettuce PPO with respect to dissolved oxygen using catechin, chlorogenic acid, caffeic acid and gallic acid has been examined. In-vitro lettuce polyphenol oxidase (PPO) activity was determined by measuring the consumption of oxygen during the oxidation reaction. The effect of whey protein concentrate (WPC) was tested on the inhibition of lettuce PPO comparing with ascorbic acid (AA) and cysteine. A competitive model that considered inhibitors was the most appropriate model to explain reaction kinetics. Browning of lettuce was also monitored during storage for 24 h. Addition of WPC prevented loss of lightness in lettuce. Loss of identified phenolic compounds in lettuce was measured during the enzymatic browning process by high-performance liquid chromatography. Degradation of identified phenolic compounds followed first order kinetics during storage. Combination of WPC with cysteine was proposed for the protection of phenolics compounds against PPO-catalysed oxidation.

INFLUENCE OF DEFATTED SOY FLOUR AND WHEY PROTEIN CONCENTRATE ON DOUGH RHEOLOGICAL CHARACTERISTICS AND QUALITY OF INSTANT VERMICELLI

ABSTRACTDefatted soy flour (DSF) and whey protein concentrate (WPC) having protein content of 54.1 and 61.9%, respectively, were blended with wheat flour at 0–15%. Incorporation of DSF increased the farinograph water absorption from 59.3 to 63.8%, whereas addition of WPC decreased the water absorption to 53.5%. The dough stability increased from 4.5 to 8.5 min with DSF. The increase in maximum pressure value was greater on addition of DSF. The peak viscosity value decreased from 818 to 657 and 587 BU on addition of DSF & WPC, respectively. Instant vermicelli prepared by extruding, steaming and frying made the strands tough on addition of DSF or WPC. The moisture content and oil uptake decreased. Combination of DSF and WPC resulted in acceptable quality instant vermicelli having protein content in the range of 15–17% and the in vitro protein digestibility (IVPD) in the range of 70–80%.PRACTICAL APPLICATIONSMarket for the instant vermicelli is increasing with the increase in consumer demand. Instant vermicelli available is just prepared from either refined wheat flour (maida) or semolina (soji). There is a need to have products enriched with protein. Defatted soy flour and whey protein concentrate having protein content in the range of 50–55% can function as the sources of protein. Both have been used in the preparation of high‐protein vermicelli, which not only reduced the fat content in the product, but also had a better in vitro protein digestibility.

COMBINATION EFFECTS OF WHEY PROTEIN CONCENTRATE AND CALCIUM CHLORIDE ON THE PROPERTIES OF GOATFISH SURIMI GEL

ABSTRACT Effect of whey protein concentrate (WPC) in combination with calcium chloride (50 mmol/kg) on the gel properties of surimi produced from goatfish (Mulloidichthys martinicus) was investigated. Breaking force and deformation of both kamaboko (40/90C) and modori (60/90C) gel increased with increasing WPC (0–3%) (P < 0.05). Myosin heavy chain (MHC) band intensity of all gels was more retained as WPC concentration increased. The coincidental increase in water‐holding capacity was obtained, however, the whiteness was slightly decreased. At all levels of WPC added, kamaboko gels added with CaCl2 exhibited the superior properties to those without CaCl2 (P < 0.05). On the other hand, CaCl2 addition resulted in the poorer gel properties of modori gel, regardless of WPC addition. The microstructure of surimi gels added with 3% WPC generally became denser and more ordered, compared with the control gel, irrespective of CaCl2 addition.PRACTICAL APPLICATIONSGoatfish is the new raw material for surimi production; however, it yields the gel with poor quality. The addition of WPC and CaCl2 at the appropriate levels can be a promising means to improve the gel quality via the inhibition of endogenous proteinases and the enhancement of setting phenomenon, respectively. As a consequence, surimi industry is able to produce surimi from goatfish with the quality equivalent to that of surimi from commonly used species. Thus, the greater benefit can be gained from goatfish, especially for the surimi industry.

Effect of whey protein concentrate , guar and xanthan gums on the quality and physicochemical properties of muffin cake

In this study, physicochemical and organoleptical properties of muffin cake prepared by substitution of egg white with different levels of whey protein concentrate (WPC) and different levels of guar and xanthan gums in the furmolation were evaluated.WPC at three levels ;25 , 50 and 75 % , guar gum at two levels ; 0.1 and 0.3 % , and xanthan gum at two levels ; 0.1 and 0.15 % , were considered as variable treatments . Data analysis showed that addition of WPC, significantly affected the physicohemical and sensory properties of the samples. Moreover guar and xathan gum affected all the physicochemical and sensory properties except for the after one and two days of storage, crust colour and taste. The results of this research showed that although WPC alone was not an appropriet substitution for egg white, the application of WPC at levels of 25 and 50% along with guar (0.3%) or xanthan gum (0.15%) could be an appropriate substitution for egg white while maintaining sensory properties and improving almost all of the physicohemical characteristices of muffin cakes. Key words: muffin cake; whey protein concentrate; guar gum; xanthan gum; physicochemical properties; organoleptical properties.

IMPROVEMENT OF PHYSICAL PROPERTIES OF NONFAT FERMENTED MILK DRINK BY USING WHEY PROTEIN CONCENTRATE

ABSTRACT The use of whey protein concentrate (WPC) for the improvement of physical properties of nonfat fermented milk drink was investigated. Drinks were prepared from nonfat milk powder and WPC at different proportions. Rheological properties, serum separation and particle size of the drinks were measured. The effect of WPC on the physical properties of the drinks was evaluated by comparison with those of commonly used stabilizers, including propylene glycol alginate and locust bean gum. WPC addition caused an increase in the consistency coefficient and thixotropy and a decrease in the particle size of the samples. There was no serum separation in the sample with 2% WPC. Large unstable aggregates were observed in the sample with 3% WPC, which also exhibited the highest serum separation. WPC up to a level of 2% positively influenced the physical properties of nonfat fermented milk drink similar to stabilizers. PRACTICAL APPLICATIONSFermented milk drinks are consumed especially for their beneficial health effects. Physical properties of fermented milk drinks influence their quality and consumer acceptability. Hydrocolloid stabilizers are used for the improvement of physical properties of fermented milk products. Whey protein concentrates (WPC) with high protein content can be used to substitute hydrocolloid stabilizers. In this study, the effect of the addition of WPC with 75% protein in place of a part of the nonfat milk powder on the physical properties of nonfat fermented milk drink with 6% dry matter was investigated. Use of an appropriate level of WPC was found to be important for obtaining a desirable effect on the physical properties of nonfat fermented milk drink. The effect of WPC was found to be comparable to those of commonly used hydrocolloid stabilizers. Use of WPC also enhances the nutritional value of the product as whey proteins have a high biological value.

Whey Protein Concentrate and Gum Tragacanth as Fat Replacers in Nonfat Yogurt: Chemical, Physical, and Microstructural Properties

The effect of whey protein concentrate (WPC) and gum tragacanth (GT) as fat replacers on the chemical, physical, and microstructural properties of nonfat yogurt was investigated. The WPC (7.5, 15, and 20g/L) and GT (0.25, 0.5, 0.75, and 1g/L) were incorporated into the skim milk slowly at 40 to 45°C with agitation. The yogurt mixes were pasteurized at 90°C for 10min, inoculated with 0.1% starter culture, and incubated at 42°C to pH 4.6, then refrigerated overnight at 5°C. A control nonfat yogurt and control full fat yogurt were prepared as described, but without addition of WPC and GT. Increasing amount of WPC led to the increase in total solids, total protein, acidity, and ash content, whereas GT did not affect chemical parameters. Increasing WPC caused a more compact structure consisting of robust casein particles and large aggregates. Firmness was increased and susceptibility to syneresis was decreased as WPC increased. No significant difference was observed for firmness and syneresis of yogurt fortified with GT up to 0.5g/L compared with control nonfat yogurt. Increasing the amount of gum above 0.5g/L produced softer gels with a greater tendency for syneresis than the ones prepared without it. Addition of GT led to the coarser and more open structure compared with control yogurt.

Effect of whey protein concentrate addition on the physical properties of homogenized sweetened dairy creams

The influence on their whipping properties of homogenization at first and second stage pressures of 3.5/1.5 MPa and addition of whey protein concentrate (WPC) powder at three different (0.7, 1.4, and 2.1 wt percentage) concentrations to sweetened and homogenized creams was studied. Homogenization of cream significantly decreased maximum overrun and made the foam microstructure less open, while increasing whipping time, cream and foam lightness (Hunter L‐value) and apparent viscosity. It also resulted in a less elastic foam structure with an increased drainage. Addition of WPC decreased the amount of maximum overrun, foam drainage and its lightness in parallel with developing a more compact microstructure. It increased the whipping time, apparent viscosity of unwhipped creams and foams, and resulted in a less elastic foam structure. The apparent viscosity of whipped cream with 2.1 wt percentage WPC, however, was lower than that of whipped cream with 1.4 wt percentage WPC, due most probably to the start up of gel formation at 2.1% WPC concentration in sweetened cream when it was sheared. Fresh foam whipped from sweetened cream with 2.1 wt percentage WPC also tended to have a slightly but not statistically significant lower elastic modulus (G′) than fresh foam whipped from sweetened cream with 1.4 wt percentage WPC. This concentration can be considered as the critical value for gel formation in sweetened creams enriched by whey proteins when sheared. This study indicated the potential of WPC powder for reducing foam drainage from whipped homogenized sweetened cream.

Whey protein concentrate: Autolysis inhibition and effects on the gel properties of surimi prepared from tropical fish

Effects of whey protein concentrate (WPC) on autolysis inhibition and gel properties of surimi produced from bigeye snapper ( Priacanthus tayenus), goatfish ( Mulloidichthys vanicolensis), threadfin bream ( Nemipterus bleekeri) and lizardfish ( Saurida tumbil) were investigated. WPC (0–3%) showed inhibitory activity against autolysis in all surimi at both 60 and 65 °C in a concentration-dependent manner. Myosin heavy chain (MHC) of surimi was more retained in the presence of WPC. Breaking force and deformation of kamaboko gels of all surimi increased as added levels of WPC increased ( P < 0.05). This was associated with lower levels of protein degradation, as evidenced by the decrease in trichloroacetic acid-soluble peptide content ( P < 0.05). WPC at 3% (w/w) significantly decreased the whiteness of gels. However, water-holding capacity of kamaboko gels was improved with increasing concentration of WPC. The microstructure of surimi gels generally became denser with the addition of WPC.

Evaluation of the efficacy of whey protein to ameliorate the toxic effects of aflatoxins in rats

The present study was conducted to assess the ability of whey protein concentrate (WPC) to protect against aflatoxicosis. Three groups of Sprague–Dawley male rats were used. The control (a) was fed on casein diet, the control (b) received the same diet contaminated with aflatoxins (AFT; 2.5 mg AFB 1 kg −1). The AFT-contaminated diet was supplemented with WPC and fed to the third group for 9 weeks. Compared with control (a) rats, those fed the contaminated diet (control b) showed significant drop ( p<0.05) in body weight gains, food efficiency ratio (FER), an increase in the liver function enzymes, malondialdehyde level (MDA) and a decrease in blood glutathione (GSH), plasma calcium, magnesium and potassium. Addition of WPC to the AFT-contaminated diet realized better growth rate and FER and improved the above biochemical parameters. This study indicates that WPC supplementation appears beneficial to compensate AFT toxicity.

Quality properties of non-fat yogurt with addition of whey protein concentrate

The aim of the study was investigation of quality of fat-free, settype yoghurt made at 5% (w/w) protein level with addition of skim milk powder (SMP) and whey protein concentrate (WPC) blends. The ratio SMP/WPC in used blends was: 1/0; 2/1; 1/2; 0/1. On 1st, 7th and 21st day of refrigerated storage yoghurt was analysed for sensory properties, titrable acidity, pH, free fatty acids (FFA), acetaldehyde, and diacethyl. Also enumeration of viable L. delbrueckii ssp. bulgaricus and S. thermophilus was carried out. During the whole storage period products with SMP/WPC ratio at 1/2 and 2/1 obtained the best sensory score. Addition of WPC to yoghurt significantly decreased lactic acid concentration which positively influenced its stability during shelf life. It was shown that during storage acidity of yoghurt was growing up in concern of pH level. The acetaldehyde content tended to increase significantly in the yoghurt fortified with higher proportion of WPC opposite to diacethyl level which was the lowest in yoghurt with an SMP/WPC addition at 0/1. During storage concentration of both volatile compounds were the highest on 7th day and the lowest on 21st day. The maximum concentration of FFA was stated in products with SMP/WPC ratio 1/2. During the storage period FFA content significantly increased after 7th days and had no changed during next 14 days. The total number of yoghurt bacteria during the whole storage time was up to 1010 and did not vary depending on SMP/WPC ratio. Amount of L. delbrueckii ssp. bulgaricus was about one log cycle lower than S. thermophilus in all kinds of yoghurt.

The effect of supplementing goats milk with whey protein concentrate on textural properties of set‐type yoghurt

SummaryYoghurt was manufactured from goat's milk and supplemented with 30 g L−1 of whey protein concentrate (WPC). The textural properties of the yoghurt were evaluated during the shelf‐life of the product and the textural characteristics of yoghurt made from cow's milk were used as a reference. The instrumental analyses used were the puncture test, stress relaxation test and texture profile analysis. The addition of WPC to goat's milk enhanced the textural characteristics of yoghurt. These advantageous attributes included increased firmness, hardness and adhesiveness. These attributes were quantitatively similar (P &gt; 0.05) to those obtained from yoghurt made from cow's milk. In addition, the textural properties were maintained constant throughout the shelf‐life of the product.

Viability of probiotic micro‐organisms during storage, postacidification and sensory analysis of fat‐free yogurts with added whey protein concentrate

The aim of this research was to evaluate the effect of the addition of whey protein concentrate (WPC) on the viability of Lactobacillus acidophilus and Bifidobacterium longum and on postacidification throughout the shelf life of fat‐free yogurts, and also to analyse the sensory characteristics of the products. Postacidification was not significantly changed by the addition of WPC, but was decreased by Lactobacillus bulgaricus inoculation. WPC did not influence the viability of the lactic acid bacteria (L. bulgaricus and Streptococcus thermophilus), but it improved the growth and survival of the micro‐organisms L. acidophilus and B. longum, especially the former. The panellists did not identify significant differences (P &lt; 0.05) of the yogurts due to the addition of WPC.

Effect of milk fat replacement by polyunsaturated fatty acids on the microbiological, rheological and sensorial properties of fermented milks

AbstractA modified milk (W3DD) where fat had been replaced by oils enriched in ω‐3 polyunsaturated fatty acids was used for the manufacture of a set‐type fermented product. In order to improve the organoleptic properties of the product, 30 g l−1 whey protein concentrate (WPC) was added during the manufacturing process. Samples were fermented employing a commercial probiotic starter culture (ABT‐2), which contained Streptococcus thermophilus ST‐20Y, Lactobacillus acidophilus LA‐5 and Bifidobacterium lactis BB‐12. The acidification process was dependent on the WPC addition, which favoured the increase of viable counts, but fermentation was not influenced by the milk fat composition. The highest counts of the probiotic strains, L acidophilus LA‐5 (3.3 × 105 cfu g−1) and B lactis BB‐12 (5.5 × 107 cfu g−1), after 21 days of storage at 4 °C, were found in fermented products derived from W3DD supplemented with WPC. Addition of WPC also increased the firmness of the products and reduced syneresis. No apparent colour changes due to fat composition or WPC supplementation were observed in the products. Milk fat replacement by oils rich in ω‐3 polyunsaturated fatty acids had a negative influence on the product texture but did not affect the typical yoghurt flavour. These defects were overcome by the addition of 30 g l−1 WPC, which improved the appearance, texture and general acceptability scores in the product. Copyright © 2004 Society of Chemical Industry

Development of a fermented goat's milk containing probiotic bacteria

Abstract A set-type fermented milk manufactured from goat's milk was developed. Optimal curd tension was achieved by supplementation of milk with skim milk powder and whey protein concentrate (WPC). Milk was fermented employing a commercial probiotic starter culture (ABT-2), which contained Streptococcus thermophilus ST-20Y, Lactobacillus acidophilus LA-5, and Bifidobacterium BB-12. Supplementation of milk with 3% WPC reduced fermentation time by 2 h due to the increase in viable counts of S. thermophilus and Bifidobacterium by 0.3 and 0.7 log units, respectively. Addition of WPC increased the protein content (1%) as well as potassium and magnesium content (0.3 and 0.02 g kg −1 , respectively). Increase of the protein content led to an increase in the apparent viscosity and gel firmness of the product, and at the same time whey syneresis was reduced. As a consequence, the product received a high score for appearance, taste, aroma, texture and overall acceptance.

Effects of heat treatment and whey protein addition on the rheological properties and structure of acid skim milk gels

Abstract In this study, the effects of heat treatment of milk on the rheological properties and microstructure of acid milk gels formed by the hydrolysis of glucono-δ-lactone were investigated. Gels were formed from reconstituted skim milk, with or without added whey protein concentrate (WPC), which had been heated at temperatures in the range 75–90°C for 15 or 30 min. The rheological properties of these gels were determined using dynamic low-amplitude oscillation in the Bohlin rheometer. The large deformation and fracture properties were studied using a low, constant shear rate method with gels formed in the rheometer. Microstructure was determined using confocal scanning laser microscopy and permeability measurements. Heating milk above 80°C resulted in an increase in the pH of gelation, a reduction in the gelation time and a marked increase in the storage modulus compare to unheated milk. Addition of WPC to milk followed by heat treatment at 80°C caused further increase in pH of gelation, reduction in gelation time and increase in storage modulus. Heat treatment resulted in a large decrease in shear deformation at fracture. The microstructure of gels made from unheated milk appeared to be irregular with areas of dense protein clusters. In contrast, the gels made from heated milk had a microstructure that appeared more regular with clearly defined pores and thinner, straighter strands compared to unheated milk. The large differences in the rheological properties at small and large deformations also suggested that the microstructure of gels was considerably altered by heat treatment of milk. These results are discussed in terms of denaturation of whey proteins and subsequent interactions of proteins occurring during acidification and gel formation.