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Impact of whey protein aggregates on texture perception in yogurts
Hanna Lesme, Cécile Rannou, Catherine Loisel, Delphine Queveau, Marie-Hélène Famelart, Said Bouhallab, Carole Prost
To cite this version:
Hanna Lesme, Cécile Rannou, Catherine Loisel, Delphine Queveau, Marie-Hélène Famelart, et al.. Impact of whey protein aggregates on texture perception in yogurts. Colloque Biopolymers 2017 (2017-11-29-2017-12-01) Nantes (FRA)., Nov 2017, Nantes, France. 2017. �hal-01698129�
Impact of whey protein aggregates on texture perception in
yogurts
Hanna Lesme
a*, Cécile Rannou
a, Catherine Loisel
b, Delphine Queveau
b,
Marie Hélène Famelart
c, Saïd Bouhallab
c, Carole Prost
aa Oniris, UMR CNRS 6144 GEPEA, groupe FLAVEUR, Nantes, France - b Oniris, UMR CNRS 6144 GEPEA, Nantes, France - c Agrocampus Ouest, UMR 1253 INRA,STLO, Rennes, France
The authors want to acknowledge the Région Pays de la Loire and Bretagne for financial support and Bba for their implication Biopolymers 2017 29th November-1st December 2017-Nantes
CONTEXT
MATERIAL AND METHODS
RESULTS AND DISCUSSION
CONCLUSIONS AND PERSPECTIVES
Total number of judges Number of correct answers Significant difference between sanples Yogurt+ 0,2% WPI/fractals 40 17 NO Yogurt + 0,5% WPI/fractals 40 24 YES * (p=0,00049 < 0,05)
• Fractal aggregates can be used to modulate low fat set yogurt texture
• Similar trends were observed for bigger fractal aggregates (1000nm) but the increase of firmness was less important than the one with fractal aggregates (200nm) • Textural properties of fractal aggregates < textural properties of whey proteins regarding firmness. However fractal aggregates might impact other texture
parameters such as smoothness.
• Further sensory analysis will be conducted to characterize other texture attributes (smoothness, adhesiveness, thickness …)
• Applications of fractal aggregates could be in high-protein yogurts : increase of the protein content while keeping a smooth texture
Table 1 : Impact of whey proteins and fractal
aggregates on the perception on low fat set yogurts at different concentrations
Valorization of milk proteins (PROFIL 2013-2019) :
- Promote their multifunctional properties
- Create dairy products without additives
- Create new textures
Development of novel whey protein aggregates with valuable properties
Figure 1 : fractal aggregates (TEM)
What is the impact of the addiction of fractal aggregates on texture properties of low fat set yogurts?
The impact of fractal aggregates on texture of low fat yogurts was studied showing overall good correlation between instrumental measurements and
sensory analysis
• Yogurt firmness ↗ with the increase of protein concentration (figure 2) which is perceived in sensory analysis leads to a significant ↗ of firmness perception (figure 3). Fractal aggregates increase firmness of low fat set type yogurts
• At the same protein concentration, yogurt enriched in fractal aggregates is significantly less firm than yogurt enriched with whey proteins (Figure 2) The sensory difference between yogurts enriched with whey proteins and with fractal aggregates is perceived from 0,5% of protein added (Table 1).
• Same trend observed for other parameters measured instrumentally (adhesiveness and thickness)
Regarding firmness, fractal aggregates are less effective than whey proteins however others texture characteristics may be modified (adhesiveness and
thickness)
• Panelists are not able to perceive texture differences at Yogurt+0,2%FA and Yogurt+0,2%WP of added proteins (figure 3) even if the samples are significantly different regarding firmness (figure 2).
• Panelists are able to perceive texture differences between Yogurt+0,2%FA (200nm) and Yogurt+0,5%FA (figure 3) even if there is no significant difference in firmness (figure 2).
The addition of fractal aggregates might have an impact on other texture parameters such as viscosity or smoothness
Fractal aggregate solutions
(5% w/w, pH 7, NaCl, 2h at 80°C)
Whey protein solutions
(5% w/w) SENSORY ANALYSIS - Triangular tests (40 juges, α=0,05) - Ranking tests (40 juges, Friedman test, α=0,05) TEXTURAL PROPERTIES INSTRON - Firmness (maximum force) - Adhesiveness
(negative force area)
- Thickness
(positive force area)
Skimmed milk Production of yogurts
enriched in protein Heat treatment 5min at 90°C Fermentation 43°C, pH 4,6 VS Yogurt + x% Whey Protein (WP) Yogurt + x% Fractal Aggregates (FA) 0 30 60 90 120 150 180 210 240 270 Yogurt + 0,2% FA (200nm) Yogurt + 0,2%WP Yogurt + 0,5% FA (200nm) Yogurt+ 0,5%WP Yogurt + 1,0% FA (200nm) Yogurt + 1,0%WP Sum o f t he r ank s a a b bc cd d
Figure 3 : texture perception of yogurts enriched in whey proteins and fractal aggregates at different concentrations.
0 0,05 0,1 0,15 0,2 0,25 0,3 0,35 0,4 0,45 Yogurt + 0,2% FA (200nm) Yogurt + 0,2% WP Yogurt + 0,5%FA (200nm) Yogurt + 0,5% WP Yogurt + 1%FA (200nm) Yogurt + 1,0% WP Firmnes s (N) a a bc ab d cd e
*hanna.lesme@oniris-nantes.fr
Figure 2 : firmness measurement in yogurts enriched in whey proteins or fractal aggregates.
