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Article Dans Une Revue International Dairy Journal Année : 2019

Controlled whey protein aggregates to modulate the texture of fat-free set-type yoghurts

Résumé

The impact of nanoparticulated whey protein aggregates on the texture of fat-free set-type yoghurts wasinvestigated. Monodisperse (MFA) and polydisperse (PFA) fractal aggregates obtained from heated wheyprotein isolate (WPI) were added to skimmed milk for yoghurt manufacture at four different concentrations(0.2%e1.5%, w/w). The impact of the concentration and the polydispersity of the aggregates onfat-free set-type yoghurts were studied by instrumental measurements (rheology, penetrometry, syneresisand microscopy) and sensory analysis. Yoghurt gel strength and firmness increased with theconcentration of WPI, MFA and PFA. However, yoghurts enriched with PFA clearly differed from theyoghurts enriched with WPI. Indeed, yoghurts enriched with PFA were characterised by a weak gel, a lowfirmness and a low-density of the protein network. Sensory analysis confirmed the results obtained byinstrumental measurements. The whey protein aggregates studied are thus promising tools to modulatefat-free yoghurt texture while using milk-derived ingredients.
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Dates et versions

hal-02014941 , version 1 (21-10-2021)

Licence

Paternité - Pas d'utilisation commerciale - Pas de modification

Identifiants

Citer

Hanna Lesme, Cécile Rannou, Catherine Loisel, Marie-Hélène Famelart, Said Bouhallab, et al.. Controlled whey protein aggregates to modulate the texture of fat-free set-type yoghurts. International Dairy Journal, 2019, 92, pp.28-36. ⟨10.1016/j.idairyj.2019.01.004⟩. ⟨hal-02014941⟩
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