The Effect Of Adding Some Isolated Vegetable Proteins On The Chemical, Physical And Sensory Properties Of Fermented Milk (Yogurt)
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Physical properties, chemical properties, yogurt, soy protein isolate, pea protein isolate
Abstract
The aim of the research is to study the effect of adding isolated soy proteins and isolated pea proteins on the chemical and physical properties of fermented milk (yogurt). While an increase in the percentage of total carbohydrates was observed in the sample manufactured by adding isolated pea proteins with a closeness in the ash percentage between the two samples, and a decrease was found in the percentage of fat in the sample manufactured by adding vegetable proteins compared to the control. The obtained results showed an increase in the acidity value and a decrease in the pH of the different treatments compared to the control. It was also found a significant increase in the value of viscosity and the ability to bind water and a significant decrease in the value of synergy for samples manufactured by adding different isolated plant proteins compared to the control, i.e. the addition of these proteins improved the character of texture and reduced the phenomenon of striation. The control and the sample processed with the addition of isolated soy proteins, a decrease in the sensory acceptability of the sample processed with the addition of isolated pea proteins. While it was observed when combining isolated soy proteins and isolated pea proteins showed intermediate results compared to using each protein alone.
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