Effect of Egg White Utilization on the Physico-Chemical and Sensory Attributes of Protein-rich Yoghurt

Lilian A Gogo ,
Lilian A Gogo

Department of Dairy and Food Science and Technology, Egerton University, Nakuru, Kenya

Kennedy O. Gogo ,
Kennedy O. Gogo

Department of Clinical Medicine, Egerton University, Nakuru, Kenya

Peter L. Shalo ,
Peter L. Shalo

Department of Dairy and Food Science and Technology, Egerton University, Nakuru, Kenya

Symon Maina Mahungu
Symon Maina Mahungu
Contact Symon Maina Mahungu

Department of Dairy and Food Science and Technology, Egerton University, Nakuru, Kenya

Published: 18.04.2012.

Volume 1, Issue 1 (2012)

pp. 52-60;

https://doi.org/10.7455/ijfs/1.1.2012.a6

Abstract

High protein yoghurt was made from whole milk, fortified with egg white (30% v/v) and skim milk powder at 12% (w/v). Different yoghurt mixes, with albumin content of 15%, 30% and 45% (v/v), were prepared. The control was made from whole milk, fortified with skim milk powder at 12% (w/v). The blended premixes were pasteurized at 74ºC for 4 seconds, cooled and then inoculated with 3% (w/v) Direct Vat Set yoghurt starter culture at 45ºC. After fermentation for 3 hours in a water bath maintained at 46+-1C, product was cooled to 5ºC and then stored for 24 hours. The effect of the fortification on physico-chemical and sensory properties was investigated. Protein content increased to 8.50% at 45% egg white utilization. Susceptibility to wheying was reduced in egg-white fortified samples, without signicant difference in sensory attributes of the test samples compared to the control. Sensory analysis showed that yoghurt fortified with 45% egg white was organoleptically acceptable. The yoghurt was rated as having better sensory appeal as compared to the control.

Keywords

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