title: Properties of sweetened Indian yogurt (mishti dohi) as affected by added tryptic whey protein hydrolysate.
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.
authors.affiliation: National Dairy Research Institute, Karnal, 132001 Haryana India.
authors.forename: Alok
authors.initials: A
authors.lastname: Chatterjee
authors.affiliation: National Dairy Research Institute, Karnal, 132001 Haryana India.
authors.forename: S K
authors.initials: SK
authors.lastname: Kanawjia
authors.affiliation: National Dairy Research Institute, Karnal, 132001 Haryana India.
authors.forename: Yogesh
authors.initials: Y
authors.lastname: Khetra
keywords: ACE; Antioxidant; Physico-chemical; Rheological; Whey protein hydrolysate; Yogurt