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Effect of ultrafiltered milk permeate and non-dairy creamer powder concentration on low phenylalanine yoghurt’s physicochemical properties during storage

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Abstract

Phenylketonuria (PKU) is a genetic disorder that has no cure and all patients with this disorder must adhere to a special diet to prevent the onset of symptoms and mental retardation in children. In this study, analog yoghurt with good and acceptable nutrition benefit for PKU patients was produced. Accordingly, ultrafiltered milk permeate was added at two different concentrations of 4 and 5 w/w % and non-dairy creamer at two different concentrations of 1.5 and 2 w/w %. Subsequently, pH, acidity, protein, fat, dry matter, humidity, syneresis and Phe of the yogurts were determined. Protein content, dry matter, pH, acidity and Phe in the analog yogurt with 5 % permeate and 2 % non-dairy creamer were higher than other yoghurt samples, significantly (P < 0.05). During the storage, pH and syneresis of samples reduced, while acidity significantly increased. Phe content of analog yoghurt was low (274 mg/kg).

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Acknowledgments

The authors express their thanks and gratitude to Tehran Pegah dairy company; especially, Dr. Joudaki for providing the necessary means of carrying out this research. Also, the authors are so grateful to the Laboratory Complex of Islamic Azad University for valuable technical assistance.

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Authors and Affiliations

  1. Department of Food Science and Technology, Pharmaceutical Science Branch, Islamic Azad University, Tehran, Iran

    Parisa Goldar & Akbar Shams

  2. Department of Marine Chemistry, Science and Research Branch, Islamic Azad University, Tehran, Iran

    Mohammad Hadi Givianrad

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  1. Parisa Goldar
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  2. Mohammad Hadi Givianrad
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  3. Akbar Shams
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Correspondence to Mohammad Hadi Givianrad.

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Goldar, P., Givianrad, M.H. & Shams, A. Effect of ultrafiltered milk permeate and non-dairy creamer powder concentration on low phenylalanine yoghurt’s physicochemical properties during storage. J Food Sci Technol 53, 3053–3059 (2016). https://doi.org/10.1007/s13197-016-2278-9

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  • DOI: https://doi.org/10.1007/s13197-016-2278-9

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