Physiochemical,textural, sensory properties and probiotic survivability of Chinese Laosuan Nai (protein‐fortified set yoghurt) using polymerised whey protein as a co‐thickening agent |
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| Authors: | Cuina Wang Feng Gao Tiehua Zhang Yulong Wang Mingruo Guo |
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| Affiliation: | 1. Department of Food Science, College of Light Industry and Economics and Management, Jilin University, Changchun, Jilin, China;2. Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, VT, USA |
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| Abstract: | A new Chinese Laosuan Nai (protein‐fortified set yoghurt) was developed using polymerised whey protein (PWP, 0.4%, w/v) as a co‐thickening agent. The prototype was analysed for physiochemical, textural, sensory properties and probiotic survivability and compared with a commercial sample. Experimental yoghurts were significantly higher in pH, protein content, hardness and viscosity (P < 0.01). Microstructure indicated a uniform and denser protein network. Probiotics remained stable for Bifidobacterium during a 10‐week storage period. Results indicated that polymerised whey protein may be a novel protein‐based co‐thickening agent for making Chinese Laosuan Nai. |
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| Keywords: | Laosuan Nai (protein‐fortified set yoghurt) Polymerised whey protein Texture Probiotic survivability |
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