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Optimisation of yogurt mousse dairy protein levels: a rheological, sensory, and microstructural study

The present work aimed to optimise the skimmed milk powder (SMP) and whey protein concentrate (WPC) levels in order to obtain the best yogurt mousse in terms of rheological, sensory, and microstructural properties by using the response surface methodology. The methods consisted of rheological tests...

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Main Authors: Casanova-Yepes, H., Carmona-Tamayo, R., Torres-Oquendo, J. D., Gomez-Betancur, A. M., Jaimes-Jaimes, J.
Format: Journal Contribution
Language:English
Published: 2022
Subjects:
Desserts
Yoghurt
Whey protein
Skim milk powder
Optimization methods
Sensory evaluation
Rheological properties
Elasticity
Viscosity
Losses
Microstructure (morphology)
Online Access:http://agris.upm.edu.my:8080/dspace/handle/0/21729
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spelling oai:http:--agris.upm.edu.my:0-21729Optimisation of yogurt mousse dairy protein levels: a rheological, sensory, and microstructural studyCasanova-Yepes, H.Carmona-Tamayo, R.Torres-Oquendo, J. D.Gomez-Betancur, A. M.Jaimes-Jaimes, J.DessertsYoghurtWhey proteinSkim milk powderOptimization methodsSensory evaluationRheological propertiesElasticityViscosityLossesMicrostructure (morphology)The present work aimed to optimise the skimmed milk powder (SMP) and whey protein concentrate (WPC) levels in order to obtain the best yogurt mousse in terms of rheological, sensory, and microstructural properties by using the response surface methodology. The methods consisted of rheological tests (large and small deformations), sensory profiles, particle size distributions, and differential interference contrast microscopy. The factors were SMP (5.3 - 10.7%) and WPC (2 - 4%), and the responses of the central composite design were the rheological parameters. A non-fermented mousse was employed as a standard. The results indicated that both SMP and WPC had positive and significant influence over the storage, loss, elastic moduli, and over the creep viscosity of yogurt mousses. A formulation containing 10.7% SMP and 2% WPC presented similar rheological and sensory characteristics to the standard mousse. There were microstructural differences between the optimal and standard samples, thus suggesting that the fermentation process influences the microstructure and texture of the product. We suggest more studies related to the variation of other nutrients (i.e.,fat and sugar) of this product in order to fully understand its rheological, sensory, and microstructural behaviour.2022-10-31T06:17:11Z2022-10-31T06:17:11Z2020Journal ContributionArticleNon-RefereedInternational Food Research Journal (Malaysia), 27 (6), p. 1076-10862231-7546http://agris.upm.edu.my:8080/dspace/handle/0/21729MY2022051437enhttp://www.ifrj.upm.edu.my/27%20(06)%202020/DONE%20-%2011%20-%20IFRJ19571.R1.pdfColombiahttp://www.oceandocs.org/license
institution AGRIS
collection AGRIS
language English
topic Desserts
Yoghurt
Whey protein
Skim milk powder
Optimization methods
Sensory evaluation
Rheological properties
Elasticity
Viscosity
Losses
Microstructure (morphology)
spellingShingle Desserts
Yoghurt
Whey protein
Skim milk powder
Optimization methods
Sensory evaluation
Rheological properties
Elasticity
Viscosity
Losses
Microstructure (morphology)
Casanova-Yepes, H.
Carmona-Tamayo, R.
Torres-Oquendo, J. D.
Gomez-Betancur, A. M.
Jaimes-Jaimes, J.
Optimisation of yogurt mousse dairy protein levels: a rheological, sensory, and microstructural study
description The present work aimed to optimise the skimmed milk powder (SMP) and whey protein concentrate (WPC) levels in order to obtain the best yogurt mousse in terms of rheological, sensory, and microstructural properties by using the response surface methodology. The methods consisted of rheological tests (large and small deformations), sensory profiles, particle size distributions, and differential interference contrast microscopy. The factors were SMP (5.3 - 10.7%) and WPC (2 - 4%), and the responses of the central composite design were the rheological parameters. A non-fermented mousse was employed as a standard. The results indicated that both SMP and WPC had positive and significant influence over the storage, loss, elastic moduli, and over the creep viscosity of yogurt mousses. A formulation containing 10.7% SMP and 2% WPC presented similar rheological and sensory characteristics to the standard mousse. There were microstructural differences between the optimal and standard samples, thus suggesting that the fermentation process influences the microstructure and texture of the product. We suggest more studies related to the variation of other nutrients (i.e.,fat and sugar) of this product in order to fully understand its rheological, sensory, and microstructural behaviour.
format Journal Contribution
author Casanova-Yepes, H.
Carmona-Tamayo, R.
Torres-Oquendo, J. D.
Gomez-Betancur, A. M.
Jaimes-Jaimes, J.
author_facet Casanova-Yepes, H.
Carmona-Tamayo, R.
Torres-Oquendo, J. D.
Gomez-Betancur, A. M.
Jaimes-Jaimes, J.
author_sort Casanova-Yepes, H.
title Optimisation of yogurt mousse dairy protein levels: a rheological, sensory, and microstructural study
title_short Optimisation of yogurt mousse dairy protein levels: a rheological, sensory, and microstructural study
title_full Optimisation of yogurt mousse dairy protein levels: a rheological, sensory, and microstructural study
title_fullStr Optimisation of yogurt mousse dairy protein levels: a rheological, sensory, and microstructural study
title_full_unstemmed Optimisation of yogurt mousse dairy protein levels: a rheological, sensory, and microstructural study
title_sort optimisation of yogurt mousse dairy protein levels: a rheological, sensory, and microstructural study
publishDate 2022
url http://agris.upm.edu.my:8080/dspace/handle/0/21729
_version_ 1819285712079421440
score 13.4562235

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