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Effects of polymerized whey protein on goaty flavor and texture properties of fermented goat milk in comparison with β-cyclodextrin

Published online by Cambridge University Press:  30 August 2018

Ce Wang ,
Cuina Wang ,
Feng Gao ,
Yanyang Xu  and
Mingruo Guo
Ce Wang
Affiliation:
Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin, 130062, China
Cuina Wang
Affiliation:
Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin, 130062, China
Feng Gao
Affiliation:
Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin, 130062, China
Yanyang Xu*
Affiliation:
Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin, 130062, China
Mingruo Guo*
Affiliation:
Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin, 130062, China Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, Vermont, 05405, USA College of Food Science, Northeast Agriculture University, Harbin, 150030, China
*
*For correspondence; e-mail: xuyy@jlu.edu.cn and mguo@uvm.edu
*For correspondence; e-mail: xuyy@jlu.edu.cn and mguo@uvm.edu
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Abstract

Goaty flavor and poor consistency may impact consumer acceptance of fermented goat milk. The undesirable characteristics can mainly be attributed to the presence of short-medium chain free fatty acid (SM-FFA) especially C6-C10 fatty acids and low αs1-casein content in goat milk. This study aimed to investigate the effects of polymerized whey protein (PWP) on goaty flavor as well as the texture properties of fermented goat milk in comparison with β-cyclodextrin (β-CD). Samples were evaluated on sensory properties, SM-FFA contents, texture, and apparent viscosity. Compared with control, the fatty acids contents (C6, C8, C10) decreased significantly in fermented goat milk with 0·5% β-CD (22, 71, 54%, respectively) and with 0·7% PWP (45, 58, 71%, respectively). There was a synergistic effect of 0·3% β-CD and 0·6% PWP in decreasing the contents of SM-FFA (C6, C8, C10) sharply by 89, 90, 79%. Under the same percentage of addition, yogurts made with β-CD showed a higher (P < 0·05) apparent viscosity than those with PWP. However, the addition of PWP could increase the texture parameters of fermented goat milk (P < 0·05). Combination of PWP and β-CD presented a more desirable texture and consistency in fermented goat milk. Results indicated that polymerized whey protein can be used to reduce the goaty flavor and improve the texture of fermented goat milk.

Keywords

Goaty flavorfatty acidpolymerized whey proteinβ-cyclodextrinphysiochemical properties
Type
Research Article
Information
Journal of Dairy Research , Volume 85 , Issue 4 , November 2018 , pp. 465 - 471
Copyright
Copyright © Hannah Dairy Research Foundation 2018 

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