Impact of addition of milk powder and microbial transglutaminase (TG) on the sensory and textural properties of set yoghurt

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JOOYANDEH H.; MORTAZAVI A.

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Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2019 | Volume:10 | Issue:2 Page(s): 121-136

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Title

Impact of addition of milk powder and microbial transglutaminase (TG) on the sensory and textural properties of set yoghurt

Author(s)

JOOYANDEH H. | MORTAZAVI A. | Issue Writer Certificate

Keywords

Transglutaminase enzymeQ1

TextureQ2

Sensory propertiesQ2

Set yoghurtQ1

Abstract

Background and objectives: Proteins are one of the most important compounds that besides nutritional values have a crucial role in food Texture development. Proteins are the basic structure of acid-induced gels such as yoghurt. The extent of protein interactions and the resulted molecular construction determine the Texture and strength of a gel. An effective strategy to improve textural properties of food proteins particularly dairy products is enzymatic treatment with transglutaminase (TG). TG develops a stable and smooth gel with higher water holding capacity through formation of covalent bonds between milk proteins and trapping water in protein network. Nowadays, different methods including the enhancement of total solids (e. g. addition of milk powder) are used to improve the yoghurt Texture. However, such treatments would results in higher acidity in the product during storage period. It seems that by using TG enzyme, not only the yoghurt Texture can be improved, but also the reduction of quality of the product during storage time can be prevented. Materials and methods: Set-type yoghurt samples were manufactured from cow's milk treated with different concentrations of microbial TG (0. 01, 0. 02 and 0. 03 percent TG per milk, v/w) and different amounts of dry matter of milk (8 and 9%). A yoghurt sample without added TG was regarded as the control. Fresh and stored yoghurts (during 21 days) were evaluated for sensory attributes (appearance, color, odor, Texture and taste) and instrumental Texture analysis (hardness, consistency, adhesiveness and viscosity index). Results: Results showed that all variables had significant effects (p<0. 05) on the studied parameters. In general, , all the sensory parameters, except for color and taste, were affected by the variables, i. e. milk powder addition, TG treatment and storage period. By increasing the variables levels, particularly by increasing enzyme concentration, the appearance and Texture of yoghurts were improved. The results also showed that by increasing enzyme concentration and milk solids, the amount of hardness, consistency, adhesiveness and viscosity index were considerably increased. In all the yoghurt samples, the hardness and consistency reached to the maximum level at the end of 21 days of storage. Conclusion: This investigation confirmed that enzymatic cross-linking by TG might be applied effectively to establish 3-D structure of yoghurt and to improve textural properties of the product. Although the best samples with the higher textural properties were produced by using 0. 03% TG, but no significant differences was observed between the mentioned samples and those containing 0. 02% TG. Therefore, TG at the concentration of 2% was found to be the best level of enzyme for the production of yoghurt. Based on our results, effect of addition of TG at 0. 01 % (one unit) on the textural properties of yoghurt was found to be equal to that of addition of more than 1% milk powder.

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APA: Copy

JOOYANDEH, H., & MORTAZAVI, A.. (2019). Impact of addition of milk powder and microbial transglutaminase (TG) on the sensory and textural properties of set yoghurt. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 10(2 ), 121-136. SID. https://sid.ir/paper/381445/en

Vancouver: Copy

JOOYANDEH H., MORTAZAVI A.. Impact of addition of milk powder and microbial transglutaminase (TG) on the sensory and textural properties of set yoghurt. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2019;10(2 ):121-136. Available from: https://sid.ir/paper/381445/en

IEEE: Copy

H. JOOYANDEH, and A. MORTAZAVI, “Impact of addition of milk powder and microbial transglutaminase (TG) on the sensory and textural properties of set yoghurt,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 10, no. 2 , pp. 121–136, 2019, [Online]. Available: https://sid.ir/paper/381445/en

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