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Effect of pH and Sucrose on Physical Properties of Drinking Yoghurt Stabilized by Whey Protein Concentrate
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University of the Thai Chamber of Commerce. Journal Editorial Office
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Chulalongkorn University Printing House
University of the Thai Chamber of Commerce
Date Issued
2008
ISSN
0125-2437
Resource Type
Text::Journal::Journal article
Abstract
The influence of pH (3.5, 4.0 and 4.5) and sucrose (0.0 and 1.0%, W/W) on physicalproperties of drinking yoghurt stabilized by whey protein concentrate (WPC) at 0.0, 0.5,1.0, 1.5 and 2.0% (W/W) was investigated. Drinking yoghurt was then pasteurized andpassed twice through a single-stage high pressure valve homogenizer. The obtainedemulsions were measured and creaming stability, lightness, and apparent viscosity weredetermined. In the presence of WPC, the emulsions were more stable to dropletflocculation than those not stabilized by WPC which was attributed to high L* value,low apparent viscosity, and low creaming index. Emulsion instability was observed atpH 4.5. Addition of sucrose to the emulsions showed a negative significant effect on thecreaming stability of emulsion (p<0.05). This study has important implications for theformulation and production of protein-stabilized drinking yoghurt.
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University of the Thai Chamber of Commerce
Bibliographic Citation
Pichaon Maisuthisakul, Thepkunya Harnsilawat (2008) Effect of pH and Sucrose on Physical Properties of Drinking Yoghurt Stabilized by Whey Protein Concentrate. University of the Thai Chamber of Commerce Journal Vol.28 No.3.
