Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/59985
Title: Effect of sodium caseinate and whey protein isolate fortification on the physical properties and microstructure of corn milk yogurt
Authors: Piyawan Supavititpatana
Tri Indrarini Wirjantoro
Patcharin Raviyan
Keywords: Multidisciplinary
Issue Date: 1-Jul-2009
Abstract: The aim of this research was to investigate the impact of sodium caseinate and whey protein isolate (WPI) fortification on the physical properties and microstructure of corn milk yogurt. The addition of sodium caseinate and/or WPI enhanced lactic acid production and counts of Streptococcus thermophilus and Lactobacillus bulgaricus. The hardnesss, adhesiveness, gumminess, lightness, water holding capacity, consistency and whey drainage increased whereas syneresis and yellow color decreased at higher concentrations of milk proteins. The optimal milk protein addition for improving the physical properties and texture of corn milk yogurt was 4% (w/v) of sodium caseinate.
URI: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77953805571&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/59985
ISSN: 16851994
Appears in Collections:CMUL: Journal Articles

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