Effect of sodium caseinate and whey protein isolate fortification on the physical properties and microstructure of corn milk yogurt

The aim of this research was to investigate the impact of sodium caseinate and whey protein isolate (WPI) fortification on the physical properties and microstructure of corn milk yogurt. The addition of sodium caseinate and/or WPI enhanced lactic acid production and counts of Streptococcus thermophi...

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Bibliographic Details
Main Authors: Piyawan Supavititpatana, Tri Indrarini Wirjantoro, Patcharin Raviyan
Format: Journal
Published: 2018
Subjects:
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77953805571&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/49493
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Institution: Chiang Mai University
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Summary:The aim of this research was to investigate the impact of sodium caseinate and whey protein isolate (WPI) fortification on the physical properties and microstructure of corn milk yogurt. The addition of sodium caseinate and/or WPI enhanced lactic acid production and counts of Streptococcus thermophilus and Lactobacillus bulgaricus. The hardnesss, adhesiveness, gumminess, lightness, water holding capacity, consistency and whey drainage increased whereas syneresis and yellow color decreased at higher concentrations of milk proteins. The optimal milk protein addition for improving the physical properties and texture of corn milk yogurt was 4% (w/v) of sodium caseinate.