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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2014
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th-cmuir.6653943832-6002014-08-29T08:50:26Z Effect of sodium caseinate and whey protein isolate fortification on the physical properties and microstructure of corn milk yogurt Supavititpatana P. Wirjantoro T.I. Raviyan P. 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. 2014-08-29T08:50:26Z 2014-08-29T08:50:26Z 2009 Article 16851994 http://www.scopus.com/inward/record.url?eid=2-s2.0-77953805571&partnerID=40&md5=f2e401658a7a27b67e366992a9100fa9 http://cmuir.cmu.ac.th/handle/6653943832/600 English |
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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 |
Article |
| author |
Supavititpatana P. Wirjantoro T.I. Raviyan P. |
| spellingShingle |
Supavititpatana P. Wirjantoro T.I. Raviyan P. Effect of sodium caseinate and whey protein isolate fortification on the physical properties and microstructure of corn milk yogurt |
| author_facet |
Supavititpatana P. Wirjantoro T.I. Raviyan P. |
| author_sort |
Supavititpatana P. |
| 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 |
2014 |
| url |
http://www.scopus.com/inward/record.url?eid=2-s2.0-77953805571&partnerID=40&md5=f2e401658a7a27b67e366992a9100fa9 http://cmuir.cmu.ac.th/handle/6653943832/600 |
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