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The study of relationship between taste and wheat bran protein isolate fortification during high-protein yogurt manufacturing

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cris.virtual.author-orcid0000-0002-6095-3167
cris.virtual.author-orcid0000-0002-6331-5726
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cris.virtualsource.author-orcidd580fec6-bbe3-4b0a-bc14-1d11cdac2fb6
cris.virtualsource.author-orcid6b8ff0a0-7556-4635-ae2c-064721f8c43a
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dc.abstract.enHigh-protein (HP) food is becoming a popular and nutritionally valuable commodity. The most common protein fortifiers are milk whey or soy protein isolates. However, one of the potentially promising sources of quality protein isolate is wheat bran, the secondary product of wheat milling. Wheat bran protein isolate (WBPI) can be obtained using a sustainable and environmentally friendly pH shift method. Considering its nutritional properties, incorporating WBPI into people's diet is convenient. This work focuses on protein fortification of plain yogurt using WBPI while maintaining sensory acceptability. Direct fortification of yogurts with WBPI to achieve 5 % and 10 % protein content revealed two main sensory defects – bitterness and sandiness. Several approaches, such as grinding WBPI, protein blending, and WBPI encapsulation, were applied to improve the overall impression score of HP yogurts. It was found that eliminating the sandiness of WBPI-fortified yogurt is not possible by reducing WBPI particle size. Blending WBPI with dried milk decreased bitterness, but the products lacked amino acid diversity. The most effective procedure to mask the sensory defects was WBPI encapsulation using alginate, revealing an appropriate way to incorporate natural plant proteins into HP food.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Biotechnologii i Mikrobiologii Żywności
dc.affiliation.instituteKatedra Technologii Mięsa
dc.contributor.authorSlavíková, Zuzana
dc.contributor.authorDiviš, Pavel
dc.contributor.authorBiałas, Wojciech
dc.contributor.authorMontowska, Magdalena
dc.contributor.authorAdamczyková, Michaela
dc.contributor.authorPořízka, Jaromír
dc.date.access2024-09-10
dc.date.accessioned2024-09-10T10:07:28Z
dc.date.available2024-09-10T10:07:28Z
dc.date.copyright2024-05-03
dc.date.issued2024
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0.00
dc.description.if4,8
dc.description.numberJune 2024
dc.description.points20
dc.description.reviewreview
dc.description.versionfinal_published
dc.description.volume16
dc.identifier.doi10.1016/j.jafr.2024.101185
dc.identifier.issn2666-1543
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/1731
dc.identifier.weblinkhttps://www.sciencedirect.com/science/article/pii/S2666154324002229?via%3Dihub
dc.languageen
dc.relation.ispartofJournal of Agriculture and Food Research
dc.relation.pagesart. 101185
dc.rightsCC-BY-NC-ND
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.enHigh-protein yogurt
dc.subject.enwheat bran protein isolate
dc.subject.enSensory analysis
dc.subject.enYogurt syneresis
dc.titleThe study of relationship between taste and wheat bran protein isolate fortification during high-protein yogurt manufacturing
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume16