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319731

Effect of Whey Protein Concentrate on Bio-Yogurt Properties

Article

Last updated: 01 Jan 2025

Subjects

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Tags

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Abstract

This study was conducted on bio-yogurt made from full cream buffalo's milk with the addition of different percentages of whey protein concentrate WPC at (2, 4 and 6 %). The chemical, microbiological, rheological and sensory properties were evaluated during storage at refrigerator temperature (5±2°C) for 15 days. Analysis was performed on fresh samples as well as those that had been stored over three storage periods (5, 10 and 15 days). The obtained results indicated that the addition of whey protein concentrate (WPC) led to an increase in total solids, as well as total nitrogen and soluble nitrogen, in addition to the acidity levels, while the addition of WPC led to a decrease in the amount of separated whey. Microbiologically, there was an increase in the total count of bacteria, Bifi. bifidum, Lb. Acidophilus, Stre. thermophilus, while these numbers decreased with increasing storage periods in all the treatments. On the other hand, the coliform group was not detected in all treatments. The results from sensory evaluation recorded that the bio-yogurt added to 4% WPC gained the highest score, followed by the bio-yogurt with 2% WPC in most treatments.

DOI

10.21608/ajas.2023.222614.1277

Keywords

Bio-yogurt, whey protein concentrate, chemical properties, Rheological properties, probiotic

Authors

First Name

Amna

Last Name

Abd- El Naby

MiddleName

N.

Affiliation

Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

Email

amnanasr40@gmail.com

City

الوادي الجديد

Orcid

-

First Name

Ali

Last Name

Abd El-Rahim

MiddleName

M.

Affiliation

Dairy Science Department, Faculty of Agriculture, Assiut University, Assiut, Egypt

Email

abour69@yahoo.com

City

Assiut

Orcid

-

First Name

Ali

Last Name

Mansour

MiddleName

I.A.

Affiliation

Dairy Department, Faculty of Agriculture, Al-Azhar University, Assiut, Egypt

Email

alibahbo58@gmail.com

City

Assiut,

Orcid

-

First Name

Suhila

Last Name

Saad

MiddleName

A.

Affiliation

Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

Email

suhilasaad@yahoo.com

City

Giza, Egypt.

Orcid

-

Volume

54

Article Issue

4

Related Issue

43709

Issue Date

2023-10-01

Receive Date

2023-07-13

Publish Date

2023-10-01

Page Start

63

Page End

75

Print ISSN

1110-0486

Online ISSN

2356-9840

Link

https://ajas.journals.ekb.eg/article_319731.html

Detail API

https://ajas.journals.ekb.eg/service?article_code=319731

Order

319,731

Type

Research papers

Type Code

298

Publication Type

Journal

Publication Title

Assiut Journal of Agricultural Sciences

Publication Link

https://ajas.journals.ekb.eg/

MainTitle

Effect of Whey Protein Concentrate on Bio-Yogurt Properties

Details

Type

Article

Created At

23 Dec 2024