Effect of whey protein emulsion gel on the physicochemical properties and quality of low-fat yoghurt
LI Hongjuan1, LIU Tingting1, ZOU Xuan1, ZHAO Shujing1, LI Dan2, LI Yuan2, LI Hongbo1, YU Jinghua1*
1(School of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300000,China) 2(Miao Ke Landuo(Tianjin) Food Technology Co.Ltd.,Tianjin 300000,China)
Abstract: Emulsion gel is a new type of fat replacer.Whey protein and butter are commonly used in dairy products and whey protein-butter emulsion gel could be used as potential fat replacer in dairy industry.In this study, whey protein-butter emulsion gel particles (WPI-EG) with different protein and fat contents were prepared, and their effects on the water holding capacity (WHC), texture, rheology, microstructure and sensory evaluation of low-fat yoghurt were studied.The results showed that WPI-EG (5.5% mass fraction of protein and 7.9% mass fraction of fat) improved the texture properties of yoghurt.The hardness, consistency, cohesiveness and adhesiveness were significantly increased, and WHC was also improved.The apparent viscosity of the low-fat yoghurt added with WPI-EG was significantly higher than that of the control group.Microstructure showed that with the increase of protein and fat contents in WPI-EG, the yoghurt had a more compact network structure and smaller pores. The growp with 5.5% of protein had a higher sensory evaluation score.It had a better aroma, lubrication and tissue state (WPI-EG in yoghurt was 10.9% of mass fraction) compared with other samples adding WPI-EG.This study showed that WPI-EG with specific protein and fat content can be used as fat replacer and stabilizer in yoghurt.WPI-EG can significantly improve the quality of low-fat yoghurt.
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2021, Vol. 47 
