Volume 16, Issue 86 (2019)                   FSCT 2019, 16(86): 285-296 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Abbasalipour M, Esmaeilzadeh Kenari R, Ariaei P. Effect of different levels of whey protein concentrate and some stabilizers on the physicochemical and sensory properties of frozen yogurt. FSCT 2019; 16 (86) :285-296
URL: http://fsct.modares.ac.ir/article-7-21413-en.html
Effect of different levels of whey protein concentrate and some stabilizers on the physicochemical and sensory properties of frozen yogurt
Maryam Abbasalipour 1, Reza Esmaeilzadeh Kenari2 , Peyman Ariaei3
1- M.Sc. Graduate, Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran , m.abbasalipour@yahoo.com
2- Associate Professor, Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
3- Assistant Professor, Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
Abstract:   (2848 Views)
In this research, the effect of whey protein concentrate (WPC) in the concentrations of 13, 16 and 19 percent with some of stabilizers including carboxymethyl cellulose (CMC), pectin and chitosan on the physicochemical properties such as acidity, pH, viscosity, overrun and melting resistance, as well as sensory properties such as taste, texture and overall acceptability in frozen yogurt were investigated. The results of statistical analysis showed that the effect of experimental treatments was significant (P<0.01) on all characteristics evaluated. By increasing the concentrations of WPC, increased the acidity and viscosity of the samples containing all three types of stabilizers, but decreased the pH, overrun and melting resistance percentage of frozen yogurt samples. The samples of frozen yogurt that enriched with carboxymethyl cellulose showed higher viscosity value than samples containing pectin and chitosan, but maximum percentage of overrun and melting resistance was observed in samples containing pectin. In evaluating the sensory characteristics, frozen yogurt containing 13% WPC and pectin had the highest score. According to the results of the physicochemical and sensory properties of frozen yogurt samples, the combination of whey protein concentrate with a concentration of 13% and pectin stabilizer was selected as the superior treatment.
 
Keywords: Frozen yogurt, Physicochemical properties, Stabilizers, Whey protein concentrate
Full-Text [PDF 825 kb]   (2050 Downloads)    
Article Type: Original Research | Subject: Food quality control
Received: 2018/05/27 | Accepted: 2018/10/6 | Published: 2019/04/15
Add your comments about this article : Your username or Email:
CAPTCHA
Send email to the article author

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.