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Addition of pectin and whey protein concentrate minimises the generation of acid whey in Greek-style yogurt

Published online by Cambridge University Press:  22 May 2018

Rabin Gyawali  and
Salam A Ibrahim
Rabin Gyawali
Affiliation:
Food Microbiology and Biotechnology Laboratory, Food and Nutritional Science Program, North Carolina A&T State University, Greensboro, NC 27411-1064
Salam A Ibrahim*
Affiliation:
Food Microbiology and Biotechnology Laboratory, Food and Nutritional Science Program, North Carolina A&T State University, Greensboro, NC 27411-1064
*
*For correspondence; e-mail: [email protected]
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Abstract

The objective of the study reported in this Research Communication was to investigate the effects of pectin and whey protein concentrate (WPC) on the generation of acid whey during Greek-style yogurt (GSY) processing. Yogurt samples were prepared using pectin (0·05%, w/v) and whey protein concentrate (WPC-80) (1%, w/v) as possible ingredients that reduce the acid whey production. Control yogurt sample was prepared without addition of these ingredients. The results showed that yogurt made with pectin plus WPC had significantly higher water holding capacity (~56%) than the control (33%). Similarly, yogurt supplemented with pectin plus WPC exhibited 15% less susceptibility to syneresis compared to the control (P < 0·05). Viability of L. bulgaricus and S. thermophilus in all yogurts remained ≥7·0 and ≥8·0 log CFU/g respectively. Native PAGE analysis showed an interaction between pectin and WPC. Pectin hinders the formation of large oligomeric aggregates of whey protein which correlates with an increase in WHC and a decrease in syneresis. Our results demonstrated that a combination of pectin and WPC have the potential to limit the quantity of acid whey generation in GSY manufacturing. Thus, these ingredients have positive implications for dairy industry in the production of GSY.

Keywords

Ingredientspectinwhey protein concentrateacid wheywater holding capacityGreek yogurt
Type
Research Article
Information
Journal of Dairy Research , Volume 85 , Issue 2 , May 2018 , pp. 238 - 242
Copyright
Copyright © Hannah Dairy Research Foundation 2018 

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