Plant protein enrichment effect on the physical, chemical, microbiological, and sensory characteristics of yogurt

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dc.contributor.authorBulut, Menekşe
dc.contributor.authorAdal, Eda
dc.contributor.authorAktar, Tuğba
dc.date.accessioned2022-09-12T10:39:54Z
dc.date.available2022-09-12T10:39:54Z
dc.date.issued2022
dc.departmentALKÜ, Fakülteler, Rafet Kayış Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractYogurt is a coagulated dairy product that is fermented by typical starter cultures. Yogurt has the highest demand rate among fermented products due to its sensory properties. Well-consumed food products are being enriched by either adding nutri-ents or improving the already available content for the development of the product. From this point of view, protein enrichment is one of the approaches that contribute to the nutrient content of food products. The addition of plant- based protein is a step that improves the nutrient content and is a sustainable approach for the functionali-zation of the product. In the present study, two types of plant protein were added; chickpea and pea in two different concentrations of 0.5% (w/w) and 1% (w/w) to de-termine the changes in the physicochemical, textural, microbiological, and sensory properties of the yogurt during storage at 4°C for 21 days. In yogurt samples, pH value, titratable acidity, color measurements (L*, a*, b*), texture parameters (firmness, consistency, cohesiveness), and microbiological contents show a significant difference during the storage period (p< .05). On the other hand, adding plant protein had no significant difference in syneresis value during storage (p> .05). The sensory evalu-ation results highlighted that protein enrichment develops consistency, mouthfeel, and oiliness scores compared to the control product (no plant protein added sample). These significant sensory modalities are determined by the casein network and water- binding capability of the proteins, which was visible as a result of this study.Novelty impact statement: • Plant protein addition improves the sensory properties of yogurt.• Plant proteins are effective on the physicochemical properties of fermented dairy products.• Functionalization of yogurt is achievable with the usage of plant protein addition.
dc.identifier.doi10.1111/jfpp.16865
dc.identifier.endpage10en_US
dc.identifier.startpage1en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12868/1602
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.language.isotr
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectLactic-acid bacteria
dc.subjectRheological Properties
dc.subjectProbiotic viability
dc.subjectFermented milk
dc.subjectDietary fiber
dc.subjectTexture
dc.subjectAntioxidant
dc.subjectProducts
dc.subjectDairy
dc.subjectMicrostructure
dc.titlePlant protein enrichment effect on the physical, chemical, microbiological, and sensory characteristics of yogurt
dc.typeArticle

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