The Impact of Polymerized Whey Protein on the Microstructure, Probiotic Survivability, and Sensory Properties of Hemp Extract-Infused Goat Milk Yogurt
Goat milk yogurt infused with hemp extract (HE) is a novel dairy product; however, the unpleasant flavors from hemp terpenes and goat milk may impact its acceptance and popularity. This study aimed to investigate the effect of polymerized whey protein (PWP) on mitigating the hempy flavor of HE-infus...
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MDPI AG
2024-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/1/66 |
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| author | Hao Shi Kalev Freeman Eric Kawka Monique McHenry Mingruo Guo |
| author_facet | Hao Shi Kalev Freeman Eric Kawka Monique McHenry Mingruo Guo |
| author_sort | Hao Shi |
| collection | DOAJ |
| description | Goat milk yogurt infused with hemp extract (HE) is a novel dairy product; however, the unpleasant flavors from hemp terpenes and goat milk may impact its acceptance and popularity. This study aimed to investigate the effect of polymerized whey protein (PWP) on mitigating the hempy flavor of HE-infused goat milk yogurt and its impact on the physicochemical properties, microstructure, and probiotic survivability. Goat milk yogurt samples were infused with either nothing (plain flavor), HE, HE plus whey protein isolate, or HE plus PWP. Compared with plain goat milk yogurt, the addition of PWP in HE goat milk yogurt greatly improved the viscosity. The sensory evaluation results (N = 19) indicated that PWP significantly improved the consistency and decreased the hempy flavor of HE goat milk yogurt, although there was no difference in consumer acceptance. The microstructure analysis revealed that adding PWP formed a compact gel network compared to the irregular open protein matrixes in other groups. In conclusion, PWP not only improved the consistency of goat milk yogurt but was also useful in mitigating the hempy flavors of HE-infused goat milk. |
| format | Article |
| id | doaj-art-5c12e0da94d442e49c99c0d16374414b |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-5c12e0da94d442e49c99c0d16374414b2025-01-10T13:17:41ZengMDPI AGFoods2304-81582024-12-011416610.3390/foods14010066The Impact of Polymerized Whey Protein on the Microstructure, Probiotic Survivability, and Sensory Properties of Hemp Extract-Infused Goat Milk YogurtHao Shi0Kalev Freeman1Eric Kawka2Monique McHenry3Mingruo Guo4Department of Nutrition and Food Sciences, The University of Vermont, Burlington, VT 05405, USADepartments of Emergency Medicine and Pharmacology, The University of Vermont, Burlington, VT 05405, USACattis Scientific, Hardwick, VT 05843, USADepartment of Pharmacology and Plant Biology, The University of Vermont, Burlington, VT 05405, USADepartment of Nutrition and Food Sciences, The University of Vermont, Burlington, VT 05405, USAGoat milk yogurt infused with hemp extract (HE) is a novel dairy product; however, the unpleasant flavors from hemp terpenes and goat milk may impact its acceptance and popularity. This study aimed to investigate the effect of polymerized whey protein (PWP) on mitigating the hempy flavor of HE-infused goat milk yogurt and its impact on the physicochemical properties, microstructure, and probiotic survivability. Goat milk yogurt samples were infused with either nothing (plain flavor), HE, HE plus whey protein isolate, or HE plus PWP. Compared with plain goat milk yogurt, the addition of PWP in HE goat milk yogurt greatly improved the viscosity. The sensory evaluation results (N = 19) indicated that PWP significantly improved the consistency and decreased the hempy flavor of HE goat milk yogurt, although there was no difference in consumer acceptance. The microstructure analysis revealed that adding PWP formed a compact gel network compared to the irregular open protein matrixes in other groups. In conclusion, PWP not only improved the consistency of goat milk yogurt but was also useful in mitigating the hempy flavors of HE-infused goat milk.https://www.mdpi.com/2304-8158/14/1/66goat milk yogurtpolymerized whey proteinhemp extractflavorprobiotics |
| spellingShingle | Hao Shi Kalev Freeman Eric Kawka Monique McHenry Mingruo Guo The Impact of Polymerized Whey Protein on the Microstructure, Probiotic Survivability, and Sensory Properties of Hemp Extract-Infused Goat Milk Yogurt Foods goat milk yogurt polymerized whey protein hemp extract flavor probiotics |
| title | The Impact of Polymerized Whey Protein on the Microstructure, Probiotic Survivability, and Sensory Properties of Hemp Extract-Infused Goat Milk Yogurt |
| title_full | The Impact of Polymerized Whey Protein on the Microstructure, Probiotic Survivability, and Sensory Properties of Hemp Extract-Infused Goat Milk Yogurt |
| title_fullStr | The Impact of Polymerized Whey Protein on the Microstructure, Probiotic Survivability, and Sensory Properties of Hemp Extract-Infused Goat Milk Yogurt |
| title_full_unstemmed | The Impact of Polymerized Whey Protein on the Microstructure, Probiotic Survivability, and Sensory Properties of Hemp Extract-Infused Goat Milk Yogurt |
| title_short | The Impact of Polymerized Whey Protein on the Microstructure, Probiotic Survivability, and Sensory Properties of Hemp Extract-Infused Goat Milk Yogurt |
| title_sort | impact of polymerized whey protein on the microstructure probiotic survivability and sensory properties of hemp extract infused goat milk yogurt |
| topic | goat milk yogurt polymerized whey protein hemp extract flavor probiotics |
| url | https://www.mdpi.com/2304-8158/14/1/66 |
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