Effect of whey protein isolate microparticle addition on some physical and chemical properties of kefir

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dc.authorscopusid56461443500
dc.authorscopusid26636585700
dc.contributor.authorInce-Coskun, Alev Emine
dc.contributor.authorOzdestan-Ocak, Ozgul
dc.date.accessioned2023-01-12T19:51:08Z
dc.date.available2023-01-12T19:51:08Z
dc.date.issued2022
dc.departmentN/A/Departmenten_US
dc.description.abstractProtein intake is important for some people, such as the elderly and patients, who can consume mostly liquid foods. For this purpose, we designed a functional high-protein kefir product containing whey protein isolate microparticles and investigated their physicochemical and textural properties during 14 days. We have used soft and dense particles produced at pH 6.8 and pH 5.5, respectively. The highest protein amount was obtained from the kefir sample containing dense particles (8.31%). On the other hand, the lowest serum separation was obtained from samples containing soft particles. The titration acidity of all samples increased during storage, but the soft particles increased the acidity higher values due to their lower buffering effect than the dense particles did. Total free amino acid contents were increased from 0.083 to 0.173% with increasing volume fraction of particles and during storage. The viscosity of samples was not affected by the presence of particles. The average total biogenic amine content was 16.17 mg/kg, and tyramine was the most abundant one with an average concentration of 11.1 mg/kg. The total biogenic amine content of all samples was lower than the values considered unsafe for consumption. This study demonstrated that a functional kefir product could be produced with twice the protein content without altering its texture, and therefore this could be a good alternative drink for elderly and obese people for a high protein intake. [GRAPHICS] .en_US
dc.description.sponsorshipEge University Scientific Research Council [FDK-2020-21646]en_US
dc.description.sponsorshipThe authors would like to acknowledge the Department of Food Engineering at Middle East Technical University for their technical support and Ege University Scientific Research Council for their financial support (Project number: FDK-2020-21646).en_US
dc.identifier.doi10.1007/s11696-022-02097-0
dc.identifier.endpage3118en_US
dc.identifier.issn0366-6352
dc.identifier.issn2585-7290
dc.identifier.issn0366-6352en_US
dc.identifier.issn2585-7290en_US
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-85123913116en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage3109en_US
dc.identifier.urihttps://doi.org/10.1007/s11696-022-02097-0
dc.identifier.urihttps://hdl.handle.net/11454/76223
dc.identifier.volume76en_US
dc.identifier.wosWOS:000754645000001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringer Int Publ Agen_US
dc.relation.ispartofChemical Papersen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFunctional fooden_US
dc.subjectProtein enrichmenten_US
dc.subjectProtein particleen_US
dc.subjectBiogenic amineen_US
dc.subjectTyramineen_US
dc.subjectBiogenic-Amine Contenten_US
dc.subjectLactic-Acid Bacteriaen_US
dc.subjectBeta-Lactoglobulinen_US
dc.subjectMilken_US
dc.subjectPhen_US
dc.subjectDegradationen_US
dc.subjectProteolysisen_US
dc.subjectCaseinen_US
dc.subjectGrainsen_US
dc.subjectHeaten_US
dc.titleEffect of whey protein isolate microparticle addition on some physical and chemical properties of kefiren_US
dc.typeArticleen_US

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