Properties of sweetened Indian yogurt (mishti dohi) as affected by added tryptic whey protein hydrolysate.

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science and Technology-mysore Pub Date : 2016-01-01 Epub Date: 2015-09-15 DOI:10.1007/s13197-015-1768-5

Alok Chatterjee, S K Kanawjia, Yogesh Khetra

{"title":"Properties of sweetened Indian yogurt (mishti dohi) as affected by added tryptic whey protein hydrolysate.","authors":"Alok Chatterjee, S K Kanawjia, Yogesh Khetra","doi":"10.1007/s13197-015-1768-5","DOIUrl":null,"url":null,"abstract":"<p><p>Utilization of Indian sweetened yogurt (colloquially termed as Mishti Dohi), as vehicle for ACE inhibition and antioxidant activity, by added tryptic whey protein hydrolysate (TWPH) (@ 1, 2, 3 % v/milk), was attempted. Yogurt with 3 % TWPH exhibited non-significant (p > 0.05) difference for sensory attributes; but for body & texture; and maximum biofunctional properties, electing it for storage study (5 ± 1 °C). Flavor and body & texture scores registered significant (p < 0.05) decline under 14 days storage. ACE inhibition and antioxidant activity of control increased by 47.95 and 13.18 % and of experimental 24.58 and 13.43 %, correspondingly. Acidity rose to 1.18 % LA. Control samples conveyed 18.07 % and experimental of 20.77 % escalation for wheying-off. Tyrosine value was 27.04 μg.mL(-1). Among rheological attributes, firmness, quantified by texture analyzer TA-XT2i, dropped (p < 0.05), due to decrease of gel rigidity whereas work of adhesion revealed non-significant difference (p > 0.05), throughout. </p>","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":null,"pages":null},"PeriodicalIF":2.6000,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4711400/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science and Technology-mysore","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s13197-015-1768-5","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2015/9/15 0:00:00","PubModel":"Epub","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Utilization of Indian sweetened yogurt (colloquially termed as Mishti Dohi), as vehicle for ACE inhibition and antioxidant activity, by added tryptic whey protein hydrolysate (TWPH) (@ 1, 2, 3 % v/milk), was attempted. Yogurt with 3 % TWPH exhibited non-significant (p > 0.05) difference for sensory attributes; but for body & texture; and maximum biofunctional properties, electing it for storage study (5 ± 1 °C). Flavor and body & texture scores registered significant (p < 0.05) decline under 14 days storage. ACE inhibition and antioxidant activity of control increased by 47.95 and 13.18 % and of experimental 24.58 and 13.43 %, correspondingly. Acidity rose to 1.18 % LA. Control samples conveyed 18.07 % and experimental of 20.77 % escalation for wheying-off. Tyrosine value was 27.04 μg.mL(-1). Among rheological attributes, firmness, quantified by texture analyzer TA-XT2i, dropped (p < 0.05), due to decrease of gel rigidity whereas work of adhesion revealed non-significant difference (p > 0.05), throughout.

查看原文本刊更多论文

添加胰蛋白酶乳清蛋白水解物对甜味印度酸奶（mishti dohi）特性的影响。

通过添加胰蛋白酶乳清蛋白水解物（TWPH）（1%、2%、3% v/milk），尝试利用印度甜酸奶（俗称 Mishti Dohi）作为抑制 ACE 和抗氧化活性的载体。添加了 3 % TWPH 的酸奶在感官属性上没有显著差异（p > 0.05），但在口感和质地以及最大生物功能特性上有显著差异，因此被选为贮藏研究对象（5 ± 1 °C）。风味、口感和质地评分均有显著差异（p 0.05）。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Food Science and Technology-mysore 工程技术-食品科技

CiteScore

7.70

自引率

0.00%

发文量

274

审稿时长

11 months

期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.