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

Casanova-Yepes H., . and Carmona-Tamayo R., . and Torres-Oquendo J. D., . and Gomez-Betancur A. M., . and Jaimes-Jaimes J., . Optimisation of yogurt mousse dairy protein levels: a rheological sensory and microstructural study. pp. 1076-1086. ISSN 2231-7546

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.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/27%20(06)%202020/DONE%2...

Abstract

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.

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Item Type:	Article
AGROVOC Term:	Desserts
AGROVOC Term:	Yoghurt
AGROVOC Term:	Whey protein
AGROVOC Term:	Skim milk powder
AGROVOC Term:	Optimization methods
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Rheological properties
AGROVOC Term:	Elasticity
AGROVOC Term:	Viscosity
AGROVOC Term:	Losses
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9449

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