The study of relationship between taste and wheat bran protein isolate fortification during high-protein yogurt manufacturing

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dc.contributor.authorSlavíková, Zuzanacs
dc.contributor.authorDiviš, Pavelcs
dc.contributor.authorBialas, Wojciechcs
dc.contributor.authorMontowska, Magdalenacs
dc.contributor.authorAdamczyková, Michaelacs
dc.contributor.authorPořízka, Jaromírcs
dc.coverage.issue6cs
dc.coverage.volume16cs
dc.date.accessioned2025-02-03T14:38:47Z
dc.date.available2025-02-03T14:38:47Z
dc.date.issued2024-05-03cs
dc.description.abstractHigh-protein (HP) food is becoming a popular and nutritionally valuable commodity. The most common protein fortifiers are milk whey or soy protein isolates. However, one of the potentially promising sources of quality protein isolate is wheat bran, the secondary product of wheat milling. Wheat bran protein isolate (WBPI) can be obtained using a sustainable and environmentally friendly pH shift method. Considering its nutritional properties, incorporating WBPI into people's diet is convenient. This work focuses on protein fortification of plain yogurt using WBPI while maintaining sensory acceptability. Direct fortification of yogurts with WBPI to achieve 5 % and 10 % protein content revealed two main sensory defects - bitterness and sandiness. Several approaches, such as grinding WBPI, protein blending, and WBPI encapsulation, were applied to improve the overall impression score of HP yogurts. It was found that eliminating the sandiness of WBPI-fortified yogurt is not possible by reducing WBPI particle size. Blending WBPI with dried milk decreased bitterness, but the products lacked amino acid diversity. The most effective procedure to mask the sensory defects was WBPI encapsulation using alginate, revealing an appropriate way to incorporate natural plant proteins into HP food.en
dc.formattextcs
dc.format.extent9cs
dc.format.mimetypeapplication/pdfcs
dc.identifier.citationJournal of Agriculture and Food Research. 2024, vol. 16, issue 6, 9 p.en
dc.identifier.doi10.1016/j.jafr.2024.101185cs
dc.identifier.issn2666-1543cs
dc.identifier.orcid0000-0003-0889-1453cs
dc.identifier.orcid0000-0001-6809-0506cs
dc.identifier.orcid0000-0002-2742-8053cs
dc.identifier.other189983cs
dc.identifier.researcheridA-6972-2016cs
dc.identifier.researcheridAAA-9218-2019cs
dc.identifier.scopus12038939300cs
dc.identifier.scopus56337743000cs
dc.identifier.urihttps://hdl.handle.net/11012/249901
dc.language.isoencs
dc.publisherELSEVIERcs
dc.relation.ispartofJournal of Agriculture and Food Researchcs
dc.relation.urihttps://www.sciencedirect.com/science/article/pii/S2666154324002229cs
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivatives 4.0 Internationalcs
dc.rights.accessopenAccesscs
dc.rights.sherpahttp://www.sherpa.ac.uk/romeo/issn/2666-1543/cs
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/cs
dc.subjectHigh -protein yogurten
dc.subjectwheat bran protein isolateen
dc.subjectSensory analysisen
dc.subjectYogurt syneresisen
dc.titleThe study of relationship between taste and wheat bran protein isolate fortification during high-protein yogurt manufacturingen
dc.type.driverarticleen
dc.type.statusPeer-revieweden
dc.type.versionpublishedVersionen
sync.item.dbidVAV-189983en
sync.item.dbtypeVAVen
sync.item.insts2025.02.03 15:38:47en
sync.item.modts2025.01.17 15:13:05en
thesis.grantorVysoké učení technické v Brně. Fakulta chemická. Ústav chemie potravin a biotechnologiícs
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