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Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate

Article scientifique 2017 Anglais

Résumé

Rosemary (Rosmarinus offi cinalis L.) transglutaminase (RTGase) was used to cross-link whey protein isolate (WPI) and its ability to induce gelation was investigated. The rheological and textural properties of WPI were improved with RTGase treatment. Set-type yoghurts fortifi ed with 1% WPI powder treated with RTGase at the level of 2.5 and 10 unit/g protein were studied. Chemical, rheological, textural and organoleptic properties of the yoghurt treated with RTGase were better than these of the control yoghurt.

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Ibrahim, O., Glibowski, P., Nour, M., El-Hofi, M., El-Tanboly, E., Abd‐Rabou, N. (2017). Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate. https://doi.org/10.1515/pjfns-2016-0020

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Auteur(s)

Osama Ibrahim Paweł Glibowski M. A. Nour Mahmoud El-Hofi El-Sayed El-Tanboly N. S. Abd‐Rabou

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