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Maisuthisakul, Pichaon and Harnsilawat, Thepkunya (2008) Effect of pH and Sucrose on Physical Properties of Drinking Yoghurt Stabilized by Whey Protein Concentrate. University of the Thai Chamber of Commerce Journal, 28 (3). ISSN 0125-2437


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The influence of pH (3.5, 4.0 and 4.5) and sucrose (0.0 and 1.0%, W/W) on physical properties of drinking yoghurt stabilized by whey protein concentrate (WPC) at 0.0, 0.5, 1.0, 1.5 and 2.0% (W/W) was investigated. Drinking yoghurt was then pasteurized and passed twice through a single-stage high pressure valve homogenizer. The obtained emulsions were measured and creaming stability, lightness, and apparent viscosity were determined. In the presence of WPC, the emulsions were more stable to droplet flocculation than those not stabilized by WPC which was attributed to high L* value, low apparent viscosity, and low creaming index. Emulsion instability was observed at pH 4.5. Addition of sucrose to the emulsions showed a negative significant effect on the creaming stability of emulsion (p<0.05). This study has important implications for the formulation and production of protein-stabilized drinking yoghurt.

Item Type: Article
Subjects: General Works > Journals
Science and Technology > Food Science and Technology
Divisions: UTCC Journal Editorial Office
Depositing User: Sirichai Jintaviriyasakoon
Date Deposited: 08 May 2014 05:39
Last Modified: 08 May 2014 05:39
URI: http://eprints.utcc.ac.th/id/eprint/660

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