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Submitted on 5 Oct 2018
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Impact of whey protein aggregates on texture perception of low-fat set-type 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 of low-fat set-type yogurts. 17. Food Colloids Conference - Food Colloids 2018, Apr 2018, Leeds, United Kingdom. 2018. �hal-01889274�
Hanna Lesme
ab*, Cécile Rannou
ab, Catherine Loisel
b, Delphine Queveau
b,
Marie Hélène Famelart
c, Saïd Bouhallab
c, Carole Prost
aba Oniris, UMR CNRS 6144 GEPEA, groupe FLAVEUR, Nantes, France - b Oniris, UMR CNRS 6144 GEPEA, axe MAPS, Nantes, France - c Agrocampus Ouest, UMR 1253 INRA,STLO, Rennes, France
Concentration_prot Concentration_prot Concentration_prot Concentration_protConcentration_protConcentration_prot
MATERIALS AND METHODS
RESULTS AND DISCUSSION
SENSORY ANALYSIS - Ranking test on firmness (40 judges, Friedman test, α=0,05) TEXTURAL PROPERTIES - Rheology (viscoelastic and flow) - Penetrometry (Firmness, adhesiveness, thickness)
The authors want to acknowledge the Région Pays de la Loire and Bretagne for financial support and Bba for their implication
Food Colloids 2018 8th-11th April 2018-Leeds
*hanna.lesme@oniris-nantes.fr
CONCLUSIONS AND PERSPECTIVES
CONTEXT
Valorization of milk proteins (PROFIL 2013-2019) to promote their multifunctional properties
VS
Yogurt enriched in whey protein isolate (WPI) Yogurt enriched in small monodisperse whey protein aggregates (M_FA) Yogurt enriched in polydisperse whey protein aggregates (P_FA)• Fractal aggregates can be used to modulate low fat set yogurt texture
• The impact of polydispersity of FA on the textural properties of yogurts can be explained by the different network structures • There is a good correlation between the perception of firmness and the textural properties of the yogurts
• Descriptive sensory analysis will be conducted to characterize and quantify other texture attributes (smoothness, adhesiveness, thickness …) • Fractal aggregates could be interesting to produce high-protein yogurts while keeping a smooth texture
Impact of whey protein aggregates on texture perception of
low-fat set-type yogurts
-4 -2 0 2 4 6 -3 -2 -1 0 1 2 3 Dim 1 (78.50%) Dim 2 ( 8.5 6%) Control-1 Control-2 Control-3 M_FA02-1 M_FA02-2 M_FA02-3 P_FA02-1 P_FA02-2 P_FA02-3 WPI02-1 WPI02-2 WPI02-3 M_FA05-1 M_FA05-2M_FA05-3 P_FA05-1 P_FA05-2 P_FA05-3 WPI05-1 WPI05-2 WPI05-3 M_FA10-1 M_FA10-2 M_FA10-3 P_FA10-1 P_FA10-2 P_FA10-3 WPI10-1 WPI10-2 WPI10-3 M_FA15-1 M_FA15-2 M_FA15-3 P_FA15-1P_FA15-2 P_FA15-3 WPI15-1 WPI15-2 WPI15-3 M_FA Control P_FA WPI
Figure 2 : Individuals factor map (PCA) combined with confocal laser scanning
microscope (CLSM) images of the protein network of low-fat yogurts. Whey protein isolate (WPI) Experimental conditions WPI concentration : 50g/L pH 7 80°C/2h NaCl concentration : 15 or 45 mM
What is the impact of fractal aggregates (FA) on texture properties of low fat set yogurts?
- PCA on textural properties (figure 1 and figure 2) :
• The protein concentration is highly correlated with the rheological and textural properties (figure 1)
• At the same concentration, the type of protein has an impact on the textural properties of yogurts (figure 2) • The addition of FA or WPI does not have an impact on syneresis (figure 1).
• CLSM images illustrate the difference between the yogurts, showing a more opened structure of the protein network when P_FA are added (figure 2).
- Sensory analysis (figure 3) :
• ↗ of protein concentration ↗ of perceived firmness
• Yogurts enriched in M_FA tends to be perceived as less firm than yogurts enriched in WPI
Putting the Principal Component Analysis (PCA) (figure 1) into perspective with the
sensory results (figure 3) highlights the correlations between the textural properties of
low-fat yogurts and the impact of the addition of WPI, M_WPA or P_WPA in different concentrations ( from 0,2% to 1,5%) .
Fractal aggregates (FA)
Figure 3 : Results of the ranking test on firmness of low-fat yogurts. 0 30 60 90 120 150 180 210 240 270
M_FA02 WPI02 M_FA05 WPI05 M_FA10 WPI10
Sum of the r ank s b cd a a bc d
Samples not sharing a common letter are significantly different (P<0,05)
a) -2 -1 0 1 2 -1.0 -0.5 0.0 0.5 1.0 Dim 1 (78.50%) Dim 2 ( 8.5 6%) G. G.. tan. X.o Firmness Adhesiveness Thickness K n Synerese SizeFA protein_concentration G. G.. tan. X.o Firmness Adhesiveness Thickness K n Synerese SizeFA protein_concentration G. G.. tan. X.o Firmness Adhesiveness Thickness K n Synerese SizeFA protein_concentration G. G.. tan. X.o Firmness Adhesiveness Thickness K n Synerese SizeFA protein_concentration G. G.. tan. X.o Firmness Adhesiveness Thickness K n Synerese SizeFA protein_concentration G. G.. tan. X.o Firmness Adhesiveness Thickness K n Synerese SizeFA protein_concentration G. G.. tan. X.o Firmness Adhesiveness Thickness K n Synerese SizeFA protein_concentration G. G.. tan. X.o Firmness Adhesiveness Thickness K n Synerese SizeFA protein_concentration G’ G’’ tan. τo Firmness Adhesiveness Thickness K n Synerese SizeFA protein_concentration
Figure 1 : Principal Component Analysis (PCA) of variables related to the textural properties of low-fat yogurts. (axes F1 and F2 : 82,74%). Blue = additional variables
