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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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 |
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Chiang Mai University Library |
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Thailand |
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CMU Intellectual Repository |
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Multidisciplinary |
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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 |
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