%0 Journal Article
%T Effect of Egg White Utilization on the Physico-Chemical and Sensory Attributes of Protein-rich Yoghurt
%A Lilian A Gogo
%A Kennedy O. Gogo
%A Peter L. Shalo
%A Symon Maina Mahungu
%J International Journal of Food Studies
%D 2012
%I ISEKI_Food Association (IFA)
%X 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.
%K Yoghurt
%K Utilization
%K Egg White
%K Protein content
%U http://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/40