Volume 16, Issue 89 (2019)                   FSCT 2019, 16(89): 101-111 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Panahi F, Hesari J, Azadmard Damirchii S, Rafat S A, Manafi Dizaj Yekan M. Physico-chemical, textural, microbiological and sensory properties of low-fat set yogurt containing whey protein concentrate and lutein pigment. FSCT 2019; 16 (89) :101-111
URL: http://fsct.modares.ac.ir/article-7-21221-en.html
1- M.S.c Graduated of Tabriz University
2- Professor of Tabriz University , j_hesari@yahoo.com
3- Professor of Tabriz University
4- Associate Professor of Tabriz University
5- Assistant Professor, Islamic Azad University, Khoy Brenh
Abstract:   (5850 Views)
In this study, lutein Pigment (0.07, 0.13 and 0.2 %w/w ) and whey protein concentrate (0.2, 0.3 and 0.4 %w/w) were added to the milk.  Qualitative characteristics of yogurt samples were analysed regarding physico-chemical, microbiological, textural and sensory properties over 21 days. Adding whey protein concentrate and lutein, lowered the level of synersis and acidity but increased the amount of dry matter, fat, viscosity and pH of yogurt samples. According to the results of microbe analysis, there was not any evidence of the growth of mold, yeast and coliform bacteria in the samples. In the case of sensory properties, adding whey protein concentrate and lutein, raised the scores of texture, mouthfeel evaluation and lowered the scores of appearance evaluation. Among all treatments, yogurt containing 0.2 %, w/w whey protein concentrate and 0.07 %, pigment lutein earned the best score with respect to overall flavor and quality acceptability.   
Full-Text [PDF 594 kb]   (1561 Downloads)    
Article Type: Original Research | Subject: Food quality control
Received: 2018/05/23 | Accepted: 2019/05/25 | Published: 2019/07/15

Add your comments about this article : Your username or Email:

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.