Properties of sweetened Indian yogurt (mishti dohi) as affected by added tryptic whey protein hydrolysate

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• 作者：Alok Chatterjee ; S. K. Kanawjia ; Yogesh Khetra
• 关键词：Yogurt ; Whey protein hydrolysate ; Physico ; chemical ; Rheological ; ACE ; Antioxidant
• 刊名：Journal of Food Science and Technology
• 出版年：2016
• 出版时间：January 2016
• 年：2016
• 卷：53
• 期：1
• 页码：824-831
• 全文大小：284 KB
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• 作者单位：Alok Chatterjee (1)
  S. K. Kanawjia (1)
  Yogesh Khetra (1)
  
  1. National Dairy Research Institute, Karnal, 132001, Haryana, India
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

Utilization of Indian sweetened yogurt (colloquially termed as Mishti Dohi), as vehicle for ACE inhibition and antioxidant activity, by added tryptic whey protein hydrolysate (TWPH) (@ 1, 2, 3 % v/milk), was attempted. Yogurt with 3 % TWPH exhibited non-significant (p > 0.05) difference for sensory attributes; but for body & texture; and maximum biofunctional properties, electing it for storage study (5 ± 1 °C). Flavor and body & texture scores registered significant (p < 0.05) decline under 14 days storage. ACE inhibition and antioxidant activity of control increased by 47.95 and 13.18 % and of experimental 24.58 and 13.43 %, correspondingly. Acidity rose to 1.18 % LA. Control samples conveyed 18.07 % and experimental of 20.77 % escalation for wheying-off. Tyrosine value was 27.04 μg.mL−1. Among rheological attributes, firmness, quantified by texture analyzer TA-XT2i, dropped (p < 0.05), due to decrease of gel rigidity whereas work of adhesion revealed non-significant difference (p > 0.05), throughout. Keywords Yogurt Whey protein hydrolysate Physico-chemical Rheological ACE Antioxidant