High-protein yogurt. Technological development. physicochemical and structural characterization

BERET M. V.; VÉNICA C. I.; VINDEROLA G.; WOLF I. V.; PEROTTI M. C.

Cork

Simposio; IDF 7th symposium on science and technology of fermented milk.; 2022

The development of functional dairy foods with an improved nutritional profile has become relevant in recent years. Particularly, high-protein low-fat yogurt provides a higher level of satiety and could benefit overweighed people to control their later food ingestion, impacting on their health. In addition, milk proteins and calcium are highly valuable nutritional components. This study aimed at formulating and characterizing a high-protein yogurt, with the perspective of selecting a product for an upcoming clinical trial. Four different yogurts (~7% protein, ~1% fat) were formulated adding whey protein ingredients: whey protein concentrate 35% - WPC35 - (W1: 5.5% and W2: 3.5% w/v) and microparticulated (M1: 4% and M2: 2.5%), to a mixture of fluid milk (1% fat) and skim milk powder (7.5%). Experiments were made at laboratory scale (three replicates) employing a classic starter culture for yogurt (YFL811, Chr. Hansen). Gel formation was optically characterized during fermentation (Optigraph®), determining gelification beginning, final firmness and gel density index, and pH was also monitored. Protein, fat, calcium, total solids (TS), pH, titratable acidity (TA), water holding capacity (WHC), microbial counts, rheological behaviour: flux index behaviour (n) and consistency index (k), and microstructure were analyzed in yogurts at the end of storage period (21d/4°C). One-way ANOVA and Tukey’s test (p=0,05) were applied. pH