Effects of Adding Concentrated Protein of Bitter Orange Seed on Physical, Chemical and Sensory Properties of Set-Type Yogurt

Tavakoli, Sheyda; Mokhtarian, Mohsen

doi:10.22101/JRIFST.2021.298984.1267

Effects of Adding Concentrated Protein of Bitter Orange Seed on Physical, Chemical and Sensory Properties of Set-Type Yogurt

Document Type : Original Paper

Authors

Sheyda Tavakoli ¹
Mohsen Mokhtarian ²

¹ MSc. Student, Department of Food Science and Technology, Roudhen Branch, Islamic Azad University, Roudhen, Iran

² Assistant Professor, Department of Food Science and Technology, Roudhen Branch, Islamic Azad University, Roudhen, Iran

10.22101/JRIFST.2021.298984.1267

Abstract

Yogurt is one of the most popular and widely consumed dairy products that it is very important in people's food basket. Thus, the modification and improvement of its technological and nutritional properties has a special place. Aiming to improve nutritional value, syneresis reduction and reach to maximum overall palatability, the set-type yogurt was produced by adding various amount of freeze-dried orange seed protein concentrate at 0, 1, 2 and 3% and physicochemical properties (pH, acidity, syneresis and apparent viscosity) were evaluated at storage days of 1, 7, 14 and 21 at 4 °C. While the apparent viscosity and syneresis of set-type yogurt with no orange seed protein concentrate (control sample) were significantly (P<0.05) increased in the vicinity of 2.8 and 5.5 times during 21 days storage respectively, the noted parameters increased at rates of 5.7 and 4.24 times respectively in yogurt containing 3% of orange seed protein concentrate at the same conditions. While the control sample obtained only 75.5% of its maximum sensory and organoleptic (flavor, aroma, color, and creamy texture) scores, the produced yogurt comprising 3% of orange seed protein concentrate gained up to 93.5% of these attributes that corresponded to52.84% climb in total protein.

Keywords

References

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