Effect of adding sodium caseinate, whey protein concentrateand milk protein concentrate on the physical, rheological and sensory properties of yogurt produced from goat milk
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Abstract
Yogurt is a widespread fermented dairy product widely consumed worldwide. The present study aimed to examine the impact on the yogurt's made from goat milk's physicochemical, rheological, and sensory aspects by incorporating varying percentages of Sodium Caseinate (SC), whey protein concentrate (WPC), and cow milk protein concentrate (MPC) during production to produce good quality yogurt. Four different treatments weremade and assigned as control treatment C, treatment C1 (SC was added at a percentage of 1% and 2%), treatment C2 (WPC added at a percentage of 1% and 2%), and treatment C3 (MPC added at a percentage of 1% and 2%). Estimates of pH and total acidity were among the physiochemical tests performed. Rheological evaluations includedviscosity, the ability to separate whey spontaneously, and moisture retention. Texture tests included hardness, springiness, and cohesiveness. A sensory evaluation of the produced yogurt was also done. The results showed an approximation in the additional treatments' total acidity and pH values immediately after manufacturing. Compared to the control treatment, the additional treatments decreased the values of spontaneous whey separation and increased the water holding capacity and viscosity. However, the product's texture was enhanced due to the addition of the three protein components, which contributed to its hardness, springiness, and cohesion. There was an improvement in the sensory properties of the addition treatments compared to the control treatment and directly related to the increment in the addition percentage.The yogurt resulting from the addition of (SC, WPC, and MPC) led to the production of good-quality yogurt.
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Keywords
Goat's Milk, Sensory Properties, Sodium Caseinate, Yogurt
References
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Al-Bedrani, D. I. J., Al-Saadi, J. M.& Kadhim, D. H. (2019). Effect of whey protein concentrate on the chemical, rheological and sensory properties of processed cheese manufactured from iraqi soft cheese. Biochemical and Cellular Archives, 19(Suppl. 1), 2101-2105.DOI : 10.35124/bca.2019.19.S1.2101
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Ali, M. M.& Saady, A. (2019). Improvement of buffalo Ras cheese properties using Trypsin and Sodium polyphosphate as calcium–chelating agent. Kirkuk University Journal For Agricultural Sciences, 10(1), 82-89.
ALKaisy, Q. H., Al-Bedrani, D. I. J., Kadhim, D. H.& Saadi, A. M. (2023). effect of sheep's milk enrichment with dried oyster mushroom (pleurotusostreatus) powder in yogurt quality characteristics. journal of Hygienic Engineering & Design, 42, 51-59.
ALKaisy, Q. H., Al‐Saadi, J. S., AL‐Rikabi, A. K. J., Altemimi, A. B., Hesarinejad, M. A.&Abedelmaksoud, T. G. (2023). Exploring the health benefits and functional properties of goat milk proteins. Food Science & Nutrition.https://doi.org/10.1002/fsn3.3531
ALKaisy, Q. H.& Rahi, A. K. (2022). desirable physical and rheological properties of yogurt produced with a traditional starter compared to different commercial starters. Journal of Hygienic Engineering & Design, 41.
Almosawi, B. N., Al-Hamdani, H. M.&Dubaish, A. N. (2015). Study of qualification and Sensation properties by using date extraction and date syrup in yoghurt processing. Adv. Life Sci. Technol, 32, 49-58.
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Asaduzzaman, M., Mahomud, M. S.& Haque, M. E. (2021). Heat-induced interaction of milk proteins: impact on yoghurt structure. International Journal of Food Science, 2021. https://doi.org/10.1155/2021/5569917
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Bruzantin, F. P., Daniel, J. L. P., Da Silva, P. P. M.& Spoto, M. H. F. (2016). Physicochemical and sensory characteristics of fat-free goat milk yogurt with added stabilizers and skim milk powder fortification. Journal of Dairy Science, 99(5), 3316-3324. https://doi.org/10.3168/jds.2015-10327
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Effect of adding sodium caseinate, whey protein concentrateand milk protein concentrate on the physical, rheological and sensory properties of yogurt produced from goat milk. (2023). Journal of Applied and Natural Science, 15(4), 1434-1444. https://doi.org/10.31018/jans.v15i4.5099
