Application of whey protein emulsion gel microparticles as fat replacers in low-fat yogurt: Applicability of vegetable oil as the oil phase
ABSTRACT: Low-fat, healthy yogurt is becoming increasingly favored by consumers. In the present study, whey protein emulsion gel microparticles were used to improve the quality of low-fat yogurt, and the effects of vegetable oil emulsion gel as a fat substitute on the qualities of low-fat yogurt wer...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-11-01
|
| Series: | Journal of Dairy Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030222006221 |
| _version_ | 1797988283279474688 |
|---|---|
| author | Hongjuan Li Leilei Zhang Yuanyuan Jia Yujing Yuan Hongbo Li Wenming Cui Jinghua Yu |
| author_facet | Hongjuan Li Leilei Zhang Yuanyuan Jia Yujing Yuan Hongbo Li Wenming Cui Jinghua Yu |
| author_sort | Hongjuan Li |
| collection | DOAJ |
| description | ABSTRACT: Low-fat, healthy yogurt is becoming increasingly favored by consumers. In the present study, whey protein emulsion gel microparticles were used to improve the quality of low-fat yogurt, and the effects of vegetable oil emulsion gel as a fat substitute on the qualities of low-fat yogurt were investigated, expecting to obtain healthier and even more excellent quality low-fat yogurt by applying a new method. First, emulsion gel microparticles were prepared, and then particle size distribution of emulsion gel and water holding capacity (WHC), textural properties, rheological properties, microstructure, storage stability, and sensory evaluation of yogurt were carried out. The results showed that yogurt with emulsion gel had significantly superior qualities than yogurt made with skim milk powder, with better WHC, textural properties, rheological properties, and storage stability. The average particle size of whey protein-vegetable oil emulsion gel microparticles was significantly larger than that of whey protein-milk fat emulsion gel microparticles, and the larger particle size affected the structural stability of yogurt. The WHC of yogurt made with whey protein-vegetable oil emulsion gel microparticles (V-EY) was lower (40.41%) than that of yogurt made with whey protein-milk fat emulsion gel microparticles (M-EY; 42.81%), and the texture results also showed that the hardness, consistency, and viscosity index of V-EY were inferior to these of M-EY, whereas no significant differences were found in the cohesiveness. Interestingly, the microstructure of V-EY was relatively flatter, with more and finer network branching. The whey separation between V-EY and M-EY also did not show significant differences during the 14 d of storage. Compared with yogurt made with whey protein, vegetable oil, and skim milk powder, the structure of V-EY remained relatively stable and had no cracks after 14 d of storage. The sensory evaluation results found that the total score of V-EY (62) was only lower than M-EY (65) and significantly higher than that of yogurt made with skim milk powder. The emulsion gel addition improved the sensory qualities of yogurt. Whey protein emulsion gel microparticles prepared from vegetable oil can be applied to low-fat yogurt to replace fat and improve texture and sensory defects associated with fat reduction. |
| first_indexed | 2024-04-11T08:01:37Z |
| format | Article |
| id | doaj.art-94ac4d3aa7c44a749fb99c13698445fd |
| institution | Directory Open Access Journal |
| issn | 0022-0302 |
| language | English |
| last_indexed | 2024-04-11T08:01:37Z |
| publishDate | 2022-11-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Dairy Science |
| spelling | doaj.art-94ac4d3aa7c44a749fb99c13698445fd2022-12-22T04:35:43ZengElsevierJournal of Dairy Science0022-03022022-11-011051294049416Application of whey protein emulsion gel microparticles as fat replacers in low-fat yogurt: Applicability of vegetable oil as the oil phaseHongjuan Li0Leilei Zhang1Yuanyuan Jia2Yujing Yuan3Hongbo Li4Wenming Cui5Jinghua Yu6State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, No. 13 Ave., TEDA, Tianjin, 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, No. 13 Ave., TEDA, Tianjin, 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, No. 13 Ave., TEDA, Tianjin, 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, No. 13 Ave., TEDA, Tianjin, 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, No. 13 Ave., TEDA, Tianjin, 300457, ChinaHenan Key Laboratory of Meat Processing and Quality Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, P. R. China; Corresponding authorsState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, No. 13 Ave., TEDA, Tianjin, 300457, China; Corresponding authorsABSTRACT: Low-fat, healthy yogurt is becoming increasingly favored by consumers. In the present study, whey protein emulsion gel microparticles were used to improve the quality of low-fat yogurt, and the effects of vegetable oil emulsion gel as a fat substitute on the qualities of low-fat yogurt were investigated, expecting to obtain healthier and even more excellent quality low-fat yogurt by applying a new method. First, emulsion gel microparticles were prepared, and then particle size distribution of emulsion gel and water holding capacity (WHC), textural properties, rheological properties, microstructure, storage stability, and sensory evaluation of yogurt were carried out. The results showed that yogurt with emulsion gel had significantly superior qualities than yogurt made with skim milk powder, with better WHC, textural properties, rheological properties, and storage stability. The average particle size of whey protein-vegetable oil emulsion gel microparticles was significantly larger than that of whey protein-milk fat emulsion gel microparticles, and the larger particle size affected the structural stability of yogurt. The WHC of yogurt made with whey protein-vegetable oil emulsion gel microparticles (V-EY) was lower (40.41%) than that of yogurt made with whey protein-milk fat emulsion gel microparticles (M-EY; 42.81%), and the texture results also showed that the hardness, consistency, and viscosity index of V-EY were inferior to these of M-EY, whereas no significant differences were found in the cohesiveness. Interestingly, the microstructure of V-EY was relatively flatter, with more and finer network branching. The whey separation between V-EY and M-EY also did not show significant differences during the 14 d of storage. Compared with yogurt made with whey protein, vegetable oil, and skim milk powder, the structure of V-EY remained relatively stable and had no cracks after 14 d of storage. The sensory evaluation results found that the total score of V-EY (62) was only lower than M-EY (65) and significantly higher than that of yogurt made with skim milk powder. The emulsion gel addition improved the sensory qualities of yogurt. Whey protein emulsion gel microparticles prepared from vegetable oil can be applied to low-fat yogurt to replace fat and improve texture and sensory defects associated with fat reduction.http://www.sciencedirect.com/science/article/pii/S0022030222006221vegetable oil emulsion gelfat substituteyogurtapplicability |
| spellingShingle | Hongjuan Li Leilei Zhang Yuanyuan Jia Yujing Yuan Hongbo Li Wenming Cui Jinghua Yu Application of whey protein emulsion gel microparticles as fat replacers in low-fat yogurt: Applicability of vegetable oil as the oil phase Journal of Dairy Science vegetable oil emulsion gel fat substitute yogurt applicability |
| title | Application of whey protein emulsion gel microparticles as fat replacers in low-fat yogurt: Applicability of vegetable oil as the oil phase |
| title_full | Application of whey protein emulsion gel microparticles as fat replacers in low-fat yogurt: Applicability of vegetable oil as the oil phase |
| title_fullStr | Application of whey protein emulsion gel microparticles as fat replacers in low-fat yogurt: Applicability of vegetable oil as the oil phase |
| title_full_unstemmed | Application of whey protein emulsion gel microparticles as fat replacers in low-fat yogurt: Applicability of vegetable oil as the oil phase |
| title_short | Application of whey protein emulsion gel microparticles as fat replacers in low-fat yogurt: Applicability of vegetable oil as the oil phase |
| title_sort | application of whey protein emulsion gel microparticles as fat replacers in low fat yogurt applicability of vegetable oil as the oil phase |
| topic | vegetable oil emulsion gel fat substitute yogurt applicability |
| url | http://www.sciencedirect.com/science/article/pii/S0022030222006221 |
| work_keys_str_mv | AT hongjuanli applicationofwheyproteinemulsiongelmicroparticlesasfatreplacersinlowfatyogurtapplicabilityofvegetableoilastheoilphase AT leileizhang applicationofwheyproteinemulsiongelmicroparticlesasfatreplacersinlowfatyogurtapplicabilityofvegetableoilastheoilphase AT yuanyuanjia applicationofwheyproteinemulsiongelmicroparticlesasfatreplacersinlowfatyogurtapplicabilityofvegetableoilastheoilphase AT yujingyuan applicationofwheyproteinemulsiongelmicroparticlesasfatreplacersinlowfatyogurtapplicabilityofvegetableoilastheoilphase AT hongboli applicationofwheyproteinemulsiongelmicroparticlesasfatreplacersinlowfatyogurtapplicabilityofvegetableoilastheoilphase AT wenmingcui applicationofwheyproteinemulsiongelmicroparticlesasfatreplacersinlowfatyogurtapplicabilityofvegetableoilastheoilphase AT jinghuayu applicationofwheyproteinemulsiongelmicroparticlesasfatreplacersinlowfatyogurtapplicabilityofvegetableoilastheoilphase |