Scholarlink

<p>This study aimed to develop yogurt enriched with oat flour (Manas variety) and whey protein isolate (WPI; whey protein isolate), and to evaluate its technological and biofunctional properties. Yogurt formulations were prepared by incorporating 3% oat flour and 2% WPI into pasteurized full-fat milk, adjusted to 12% total solids prior to fermentation. The co-fortified sample (OWPY; yogurt enriched with oat flour and whey protein isolate) exhibited enhanced pH stability (4.35 ± 0.02), reduced titratable acidity (0.91 ± 0.01%), and increased viscosity (380 ± 8 mPa·s) and firmness (165 ± 5&#xa0;g). Water holding capacity improved significantly (95.1 ± 1.2%), and probiotic viability remained above 7 log cfu/g throughout storage. Regarding biofunctionality, the OWPY group demonstrated significantly higher antioxidant activity [2,2-diphenyl-1-picrylhydrazyl (DPPH): 29.1 ± 0.7%; 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS): 35.7 ± 1.2&#xa0;mg Trolox equivalents (TE)/100&#xa0;g], total phenolic content [66.6 ± 1.1&#xa0;mg gallic acid equivalents (GAE)/100&#xa0;g], and retained β-glucan (2.42 ± 0.06&#xa0;g/100&#xa0;g). Sensory evaluation confirmed improved texture, flavor, and overall acceptability. The synergistic interaction between oat β-glucan and whey-derived peptides contributed to enhanced structural integrity and nutritional value. These findings underscore the potential of combining cereal fiber and dairy proteins to develop functional yogurts with superior technological and health-promoting properties.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Biofunctional and technological characterization of yogurt enriched with oat flour and whey protein isolate

  • 期刊论文

  • 发表日期：

    2025年10月10日

查看全文
  • Ozge Yildiz Bayram

摘要

This study aimed to develop yogurt enriched with oat flour (Manas variety) and whey protein isolate (WPI; whey protein isolate), and to evaluate its technological and biofunctional properties. Yogurt formulations were prepared by incorporating 3% oat flour and 2% WPI into pasteurized full-fat milk, adjusted to 12% total solids prior to fermentation. The co-fortified sample (OWPY; yogurt enriched with oat flour and whey protein isolate) exhibited enhanced pH stability (4.35 ± 0.02), reduced titratable acidity (0.91 ± 0.01%), and increased viscosity (380 ± 8 mPa·s) and firmness (165 ± 5 g). Water holding capacity improved significantly (95.1 ± 1.2%), and probiotic viability remained above 7 log cfu/g throughout storage. Regarding biofunctionality, the OWPY group demonstrated significantly higher antioxidant activity [2,2-diphenyl-1-picrylhydrazyl (DPPH): 29.1 ± 0.7%; 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS): 35.7 ± 1.2 mg Trolox equivalents (TE)/100 g], total phenolic content [66.6 ± 1.1 mg gallic acid equivalents (GAE)/100 g], and retained β-glucan (2.42 ± 0.06 g/100 g). Sensory evaluation confirmed improved texture, flavor, and overall acceptability. The synergistic interaction between oat β-glucan and whey-derived peptides contributed to enhanced structural integrity and nutritional value. These findings underscore the potential of combining cereal fiber and dairy proteins to develop functional yogurts with superior technological and health-promoting properties.