Cargando…

Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate

Milk protein concentrate (MPC) is widely used to enhance the stability and texture of fermented dairy products. However, most research has focused on yogurt products, and the effects of MPC on sour cream characteristics remain unknown. Therefore, we investigated the effects of different MPC levels (...

Descripción completa

Detalles Bibliográficos
Autores principales: Seo, Chan Won, Oh, Nam Su
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10172817/
https://www.ncbi.nlm.nih.gov/pubmed/37181216
http://dx.doi.org/10.5851/kosfa.2023.e16
_version_ 1785039696201515008
author Seo, Chan Won
Oh, Nam Su
author_facet Seo, Chan Won
Oh, Nam Su
author_sort Seo, Chan Won
collection PubMed
description Milk protein concentrate (MPC) is widely used to enhance the stability and texture of fermented dairy products. However, most research has focused on yogurt products, and the effects of MPC on sour cream characteristics remain unknown. Therefore, we investigated the effects of different MPC levels (0%, 1%, 2%, and 3% w/w) on the rheological, physicochemical, microbiological, and aroma characteristics of sour creams in this study. We found that MPC supplementation stimulated the growth of lactic acid bacteria (LAB) in sour creams, resulting in higher acidity than that in the control sample due to the lactic acid produced by LAB. Three aroma compounds, acetaldehyde, diacetyl, and acetoin, were detected in all sour cream samples. All sour creams showed shear-thinning behavior (n=0.41–0.50), and the addition of MPC led to an increase in the rheological parameters (η(a,50), K, G′, and G″). In particular, sour cream with 3% MPC showed the best elastic property owing to the interaction between denatured whey protein and caseins. In addition, these protein interactions resulted in the formation of a gel network, which enhanced the water-holding capacity and improved the whey separation. These findings revealed that MPC can be used as a supplementary protein to improve the rheological and physicochemical characteristics of sour cream.
format Online
Article
Text
id pubmed-10172817
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher Korean Society for Food Science of Animal Resources
record_format MEDLINE/PubMed
spelling pubmed-101728172023-05-12 Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate Seo, Chan Won Oh, Nam Su Food Sci Anim Resour Article Milk protein concentrate (MPC) is widely used to enhance the stability and texture of fermented dairy products. However, most research has focused on yogurt products, and the effects of MPC on sour cream characteristics remain unknown. Therefore, we investigated the effects of different MPC levels (0%, 1%, 2%, and 3% w/w) on the rheological, physicochemical, microbiological, and aroma characteristics of sour creams in this study. We found that MPC supplementation stimulated the growth of lactic acid bacteria (LAB) in sour creams, resulting in higher acidity than that in the control sample due to the lactic acid produced by LAB. Three aroma compounds, acetaldehyde, diacetyl, and acetoin, were detected in all sour cream samples. All sour creams showed shear-thinning behavior (n=0.41–0.50), and the addition of MPC led to an increase in the rheological parameters (η(a,50), K, G′, and G″). In particular, sour cream with 3% MPC showed the best elastic property owing to the interaction between denatured whey protein and caseins. In addition, these protein interactions resulted in the formation of a gel network, which enhanced the water-holding capacity and improved the whey separation. These findings revealed that MPC can be used as a supplementary protein to improve the rheological and physicochemical characteristics of sour cream. Korean Society for Food Science of Animal Resources 2023-05 2023-05-01 /pmc/articles/PMC10172817/ /pubmed/37181216 http://dx.doi.org/10.5851/kosfa.2023.e16 Text en © Korean Society for Food Science of Animal Resources https://creativecommons.org/licenses/by-nc/3.0/This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Article
Seo, Chan Won
Oh, Nam Su
Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate
title Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate
title_full Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate
title_fullStr Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate
title_full_unstemmed Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate
title_short Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate
title_sort rheological, physicochemical, microbiological, and aroma characteristics of sour creams supplemented with milk protein concentrate
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10172817/
https://www.ncbi.nlm.nih.gov/pubmed/37181216
http://dx.doi.org/10.5851/kosfa.2023.e16
work_keys_str_mv AT seochanwon rheologicalphysicochemicalmicrobiologicalandaromacharacteristicsofsourcreamssupplementedwithmilkproteinconcentrate
AT ohnamsu rheologicalphysicochemicalmicrobiologicalandaromacharacteristicsofsourcreamssupplementedwithmilkproteinconcentrate