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April 08-09, 2019 | Zurich, Switzerland
Food Science and Technology
4th International Conference on
Journal of Food Technology and Preservation | Volume: 3 ISSN: 2591-796X
Application of Microparticulated whey proteins in reduced-fat yogurt through
Hot-Extrusion: Influence on Physicochemical and Sensory properties
M Kamal Hossain 1,2, Jonas Keidel2, Oliver Hensel1 and Mamadou Diakité2
1 University of Kassel, Germany
2 Fulda University of Applied Sciences, Germany
Fat reduced dairy products are holding a
potential market due to health reason. Due
to less creamy and pleasantness, reduced and/or
low-fat dairy products are getting less consumer
acceptance whereas the fat molecule provides
smooth, creamy and a pleasant mouthfeel in dairy
products especially yogurt & ice cream. This study
was aim to investigate whether the application
of microparticulated whey proteins (MWPs)
processed by extrusion cooking, the reduced fat
yogurt can achieve similar or higher creaminess
compared to a whole milk (3.8% fat) and skimmed
milk (0.5% fat) yogurt. Full cream and skimmed
milk were used to prepare natural stirred yogurt
as well as the dry matter content also adjusted
up to 16% with skimmed milk powder. Whey
protein concentrates (WPC80) were used to
produce MWPs in particle size of d50 > 5 μm, d50
3<5 μm and d50 < 3 μm through hot-extrusion
process with screw speed of 400, 600 and 1000
rpm respectively. Furthermore, the commercially
available microparticulated whey protein called
Simplesse® was also applied in order to compare
with extrudedMWPs. The rheological and sensory
properties of yogurt was assessed and data was
analyzed statistically. The application of extruded
MWPs with 600 and 1000 rpm were achieved
significantly (p < 0.05) higher creaminess and
preference compared to whole and skimmed milk
yogurt whereas, 400 rpm got lower preference.
On the other hand, Simplesse® obtained lowest
creaminess and preference compared to other
yogurts, although the contribution of dry matter
in yogurt was same as extruded MWPs. The
creaminess and viscosities were strongly (r =
0.62) correlated, furthermore, the viscosity from
sensory evaluation and the dynamic viscosity of
yogurt was also significantly (r = 0.72) correlated
which clarifies that the performance of sensory
panelists as well as the quality of the products.
e:
J Food Technol Pres, Volume:3
DOI: 10.4066/2591-796X-C2-009