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

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dc.contributor.authorSlavíková, Zuzanacs
dc.contributor.authorSmatana, Igorcs
dc.contributor.authorDiviš, Pavelcs
dc.contributor.authorSmilek, Jiřícs
dc.contributor.authorSlaninová, Evacs
dc.contributor.authorPořízka, Jaromírcs
dc.coverage.issue4cs
dc.coverage.volume74cs
dc.date.accessioned2025-04-04T11:56:19Z
dc.date.available2025-04-04T11:56:19Z
dc.date.issued2024-10-02cs
dc.description.abstractYoghurts 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.en
dc.formattextcs
dc.format.extent312-323cs
dc.format.mimetypeapplication/pdfcs
dc.identifier.citationMLJEKARSTVO. 2024, vol. 74, issue 4, p. 312-323.en
dc.identifier.doi10.15567/mljekarstvo.2024.0406cs
dc.identifier.issn0026-704Xcs
dc.identifier.orcid0000-0003-0889-1453cs
dc.identifier.orcid0000-0001-6809-0506cs
dc.identifier.orcid0000-0002-6553-1764cs
dc.identifier.orcid0000-0002-1808-8632cs
dc.identifier.orcid0000-0002-2742-8053cs
dc.identifier.other190028cs
dc.identifier.researcheridA-6972-2016cs
dc.identifier.researcheridAAA-9218-2019cs
dc.identifier.scopus12038939300cs
dc.identifier.scopus55844628200cs
dc.identifier.scopus56337743000cs
dc.identifier.urihttps://hdl.handle.net/11012/250724
dc.language.isoencs
dc.publisherCROATIAN DAIRY UNIONcs
dc.relation.ispartofMLJEKARSTVOcs
dc.relation.urihttps://hrcak.srce.hr/en/file/464038cs
dc.rightsCreative Commons Attribution-NonCommercial 4.0 Internationalcs
dc.rights.accessopenAccesscs
dc.rights.sherpahttp://www.sherpa.ac.uk/romeo/issn/0026-704X/cs
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/cs
dc.subjectwheat bran protein isolateen
dc.subjectyoghurt fortificationen
dc.subjecthigh protein fooden
dc.subjectrheologyen
dc.titleUtilization of wheat bran protein isolate as a fortifier for production of high protein yoghurtsen
dc.type.driverarticleen
dc.type.statusPeer-revieweden
dc.type.versionpublishedVersionen
sync.item.dbidVAV-190028en
sync.item.dbtypeVAVen
sync.item.insts2025.04.04 13:56:19en
sync.item.modts2025.04.02 14:32:04en
thesis.grantorVysoké učení technické v Brně. Fakulta chemická. Ústav chemie potravin a biotechnologiícs
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