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Properties of sweetened Indian yogurt (mishti dohi) as affected by added tryptic whey protein hydrolysate

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Abstract

Utilization of Indian sweetened yogurt (colloquially termed as Mishti Dohi), as vehicle for ACE inhibition and antioxidant activity, by added tryptic whey protein hydrolysate (TWPH) (@ 1, 2, 3 % v/milk), was attempted. Yogurt with 3 % TWPH exhibited non-significant (p > 0.05) difference for sensory attributes; but for body & texture; and maximum biofunctional properties, electing it for storage study (5 ± 1 °C). Flavor and body & texture scores registered significant (p < 0.05) decline under 14 days storage. ACE inhibition and antioxidant activity of control increased by 47.95 and 13.18 % and of experimental 24.58 and 13.43 %, correspondingly. Acidity rose to 1.18 % LA. Control samples conveyed 18.07 % and experimental of 20.77 % escalation for wheying-off. Tyrosine value was 27.04 μg.mL−1. Among rheological attributes, firmness, quantified by texture analyzer TA-XT2i, dropped (p < 0.05), due to decrease of gel rigidity whereas work of adhesion revealed non-significant difference (p > 0.05), throughout.

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Acknowledgments

The authors thankfully acknowledge the financial assistance provided by ICAR, New Delhi and the help rendered by the Director, National Dairy Research Institute, during the period of studies.

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Authors and Affiliations

  1. National Dairy Research Institute, Karnal, 132001, Haryana, India

    Alok Chatterjee, S. K. Kanawjia & Yogesh Khetra

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  1. Alok Chatterjee
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  2. S. K. Kanawjia
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  3. Yogesh Khetra
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Correspondence to Alok Chatterjee.

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Chatterjee, A., Kanawjia, S.K. & Khetra, Y. Properties of sweetened Indian yogurt (mishti dohi) as affected by added tryptic whey protein hydrolysate. J Food Sci Technol 53, 824–831 (2016). https://doi.org/10.1007/s13197-015-1768-5

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  • DOI: https://doi.org/10.1007/s13197-015-1768-5

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