Utilization of wheat bran protein isolate as a fortifier for production of high protein yoghurts

Abstract

Yoghurts with increased protein content are becoming very popular and beneficial across all age groups. The economic growth of the high-protein yoghurt market contributes to the production and research of various alternatives for these products. In this study, plain yoghurt was fortified with 2 % and 5 % wheat bran protein isolate (WBPI) before fermentation. The influence of the addition of WBPI on nutritional and rheological characteristics, bacteria growth, and sensory properties of yoghurt samples was evaluated. Apart from the nutritional benefits of wheat bran proteins, which have a favourable amino acid profile, fortification also resulted in changes in the rheological properties of the yoghurts. The increase in dry matter led to an increase in water holding capacity and, consequently, the viscosity of the yoghurt samples. The presence of WBPI did not affect bacterial growth or the fermentation process. However, the natural bitter taste of WBPI persisted even after the fermentation process, negatively influencing the sensory acceptability of WBPI-fortified yoghurt samples.Yoghurts with increased protein content are becoming very popular and beneficial across all age groups. The economic growth of the high-protein yoghurt market contributes to the production and research of various alternatives for these products. In this study, plain yoghurt was fortified with 2 % and 5 % wheat bran protein isolate (WBPI) before fermentation. The influence of the addition of WBPI on nutritional and rheological characteristics, bacteria growth, and sensory properties of yoghurt samples was evaluated. Apart from the nutritional benefits of wheat bran proteins, which have a favourable amino acid profile, fortification also resulted in changes in the rheological properties of the yoghurts. The increase in dry matter led to an increase in water holding capacity and, consequently, the viscosity of the yoghurt samples. The presence of WBPI did not affect bacterial growth or the fermentation process. However, the natural bitter taste of WBPI persisted even after the fermentation process, negatively influencing the sensory acceptability of WBPI-fortified yoghurt samples.