EFFECTS OF SOME VEGETABLE PROTEINS ADDITION ON YOGURT QUALITY
ADRIANA DABIJA,
GEORGIANA GABRIELA CODINĂ,
ANCA-MIHAELA GÂTLAN,
ELENA TODOSI SĂNDULEAC,
LĂCRĂMIOARA RUSU
Affiliations
ADRIANA DABIJA
Stefan cel Mare University of Suceava, Faculty of Food Engineering, University Street 13,720229, Suceava, Romania
GEORGIANA GABRIELA CODINĂ
Stefan cel Mare University of Suceava, Faculty of Food Engineering, University Street 13,720229, Suceava, Romania
ANCA-MIHAELA GÂTLAN
Stefan cel Mare University of Suceava, Faculty of Food Engineering, University Street 13,720229, Suceava, Romania
ELENA TODOSI SĂNDULEAC
Stefan cel Mare University of Suceava, Faculty of Food Engineering, University Street 13,720229, Suceava, Romania
LĂCRĂMIOARA RUSU
„Vasile Alecsandri” University of Bacau, Faculty of Engineering, Department of Food and Chemical Engineering, 157 Marasesti Street, 600 115 Bacau, Romania
Yogurt is the most famous fermented milk product, with yogurt consumption having grown over the years and is still rising in many countries. The aim of this study was to determine the effects of different vegetable proteins on the rheological, physicochemical and sensorial properties of yogurt with 10 % fat. The studied vegetable proteins were pea protein, soya protein, wheat gluten, hemp protein and pumpkin seed flour. The amount of vegetable protein added to the raw milk before pasteurization was calculated so that the yogurt contained 4 % of the protein. The finished product is a functional food that uses no preservatives, additives or genetically modified organisms. The addition of vegetable proteins in the yogurt formulation modified their rheological, physicochemical and sensory properties. It is possible to produce yogurts containing vegetable proteins without changing the technological procedure and with a good quality for the consumers.
