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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Main Authors:	Piyawan Supavititpatana, Tri Indrarini Wirjantoro, Patcharin Raviyan
Format:	Journal
Published:	2018
Subjects:	Multidisciplinary
Online Access:	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77953805571&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/59985
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Institution:	Chiang Mai University

id	th-cmuir.6653943832-59985
record_format	dspace
spelling	th-cmuir.6653943832-599852018-09-10T03:26:09Z Effect of sodium caseinate and whey protein isolate fortification on the physical properties and microstructure of corn milk yogurt Piyawan Supavititpatana Tri Indrarini Wirjantoro Patcharin Raviyan Multidisciplinary 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. 2018-09-10T03:26:09Z 2018-09-10T03:26:09Z 2009-07-01 Journal 16851994 2-s2.0-77953805571 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77953805571&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/59985
institution	Chiang Mai University
building	Chiang Mai University Library
country	Thailand
collection	CMU Intellectual Repository
topic	Multidisciplinary
spellingShingle	Multidisciplinary Piyawan Supavititpatana Tri Indrarini Wirjantoro Patcharin Raviyan Effect of sodium caseinate and whey protein isolate fortification on the physical properties and microstructure of corn milk yogurt
description	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.
format	Journal
author	Piyawan Supavititpatana Tri Indrarini Wirjantoro Patcharin Raviyan
author_facet	Piyawan Supavititpatana Tri Indrarini Wirjantoro Patcharin Raviyan
author_sort	Piyawan Supavititpatana
title	Effect of sodium caseinate and whey protein isolate fortification on the physical properties and microstructure of corn milk yogurt
title_short	Effect of sodium caseinate and whey protein isolate fortification on the physical properties and microstructure of corn milk yogurt
title_full	Effect of sodium caseinate and whey protein isolate fortification on the physical properties and microstructure of corn milk yogurt
title_fullStr	Effect of sodium caseinate and whey protein isolate fortification on the physical properties and microstructure of corn milk yogurt
title_full_unstemmed	Effect of sodium caseinate and whey protein isolate fortification on the physical properties and microstructure of corn milk yogurt
title_sort	effect of sodium caseinate and whey protein isolate fortification on the physical properties and microstructure of corn milk yogurt
publishDate	2018
url	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77953805571&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/59985
_version_	1681425352444870656

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

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