Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridDinkci, Nayil/0000-0002-5436-4921
dc.authoridDinkci, Nayil/0000-0002-5436-4921
dc.authoridÜnal, Gülfem/0000-0002-1999-1292
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidDinkci, Nayil/H-1874-2012
dc.authorwosidAKALIN, SIBEL/AAH-3660-2019
dc.authorwosidDinkci, Nayil/G-2339-2011
dc.authorwosidÜnal, Gülfem/AAA-2398-2020
dc.contributor.authorAkalin, A. S.
dc.contributor.authorUnal, G.
dc.contributor.authorDinkci, N.
dc.contributor.authorHayaloglu, A. A.
dc.date.accessioned2024-08-04T20:35:56Z
dc.date.available2024-08-04T20:35:56Z
dc.date.issued2012
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe influence of milk protein-based ingredients on the textural characteristics, sensory properties, and microstructure of probiotic yogurt during a refrigerated storage period of 28 d was studied. Milk was fortified with 2% (wt/vol) skim milk powder as control, 2% (wt/vol) sodium calcium caseinate (SCaCN), 2% (wt/vol) whey protein concentrate (WPC) or a blend of 1% (wt/vol) SCaCNand 1% (wt/vol) WPC. A commercial yogurt starter culture and Bifidobacterium lactis Bb12 as probiotic bacteria were used for the production. The fortification with SCaCN improved the firmness and adhesiveness. Higher values of viscosity were also obtained in probiotic yogurts with SCaCN during storage. However, WPC enhanced water-holding capacity more than the caseinate. Addition of SCaCN resulted in a coarse, smooth, and more compact protein network; however, WPC gave finer and bunched structures in the scanning electron microscopy micrographs. The use of SCaCN decreased texture scores in probiotic yogurt; probably due to the lower water-holding capacity and higher syneresis values in the caseinate-added yogurt sample. Therefore, the textural characteristics of probiotic yogurts improved depending on the ingredient varietyen_US
dc.description.sponsorshipTurkish Scientific and Research Council (TUBITAK, Ankara, Turkey) [TOVAG 106 O 122]en_US
dc.description.sponsorshipThe authors thank the Turkish Scientific and Research Council (TUBITAK, Ankara, Turkey) for financial support for this research (project no: TOVAG 106 O 122).en_US
dc.identifier.doi10.3168/jds.2011-5297
dc.identifier.endpage3628en_US
dc.identifier.issn0022-0302
dc.identifier.issn1525-3198
dc.identifier.issue7en_US
dc.identifier.pmid22720919en_US
dc.identifier.scopus2-s2.0-84862566505en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage3617en_US
dc.identifier.urihttps://doi.org/10.3168/jds.2011-5297
dc.identifier.urihttps://hdl.handle.net/11616/95689
dc.identifier.volume95en_US
dc.identifier.wosWOS:000305363100013en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Science Incen_US
dc.relation.ispartofJournal of Dairy Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectprobiotic yogurten_US
dc.subjecttextureen_US
dc.subjectsodium calcium caseinateen_US
dc.subjectwhey protein concentrateen_US
dc.titleMicrostructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrateen_US
dc.typeArticleen_US

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