Food and Fermentation Industries >

2023 , Vol. 49 >Issue 5: 178 - 184

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030864

Effect of egg white protein particle on physical properties of low-fat yogurt as filler

  • CHANG Cuihua ,
  • HU Xinnuo ,
  • YANG Yanjun
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  • (School of Food Science and Technology, Jiangnan University, Wuxi 214122,China)

Received date: 2022-01-25

  Revised date: 2022-04-29

  Online published: 2023-04-06

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Abstract

As a new food concept, “high protein and low fat” is very popular in food industry. In this study, egg white protein particle (EWPP) was used as thickener in low-fat yogurt and the effect on physical characteristics was studied. The pH, texture and rheology of low-fat yogurt were measured to study the efficiency of EWPP on improving the quality of low-fat yogurt. At the same time, the effect of sugar substitute addition on the product quality of low-fat yogurt was explored. It was found that the pH of low-fat yogurt decreased, and the water retention increased after the addition of EWPP, indicating that EWPP had good water holding capacity and thickening function. The rheological study showed that the low-fat yogurt containing EWPP displayed the characteristics of shear thinning non-Newtonian fluid. The G′ value, apparent viscosity and thixotropic ring area increased significantly with the increase of EWPP content, indicating that the addition of EWPP is conducive to improve elasticity and viscosity of low-fat yogurt. The increase of sugar substitute ratio resulted to the decrease in water retention, hardness, and viscosity of yogurt. The sensory evaluation results showed that the yogurt sample with 1% EWPP addition and m(white granulated sugar)∶m(sugar substitute)=2∶4 had the best flavor, taste and color.

Key words： low fat; yogurt; egg white protein particle; water holding capacity; rheology

Cite this article

CHANG Cuihua , HU Xinnuo , YANG Yanjun . Effect of egg white protein particle on physical properties of low-fat yogurt as filler[J]. Food and Fermentation Industries, 2023 , 49(5) : 178 -184 . DOI: 10.13995/j.cnki.11-1802/ts.030864

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