The impact of polymerized whey protein on sensory properties, microstructure and probiotic survivability of goat milk yogurt infused with hemp extract

Presenter's Name(s)

Hallie Shi

Conference Year

2023

Abstract

Goat yogurt infused with hemp extract (HE) is a functional dairy food but the hempy and goaty flavors may negatively influence its popularity. This study aims to 1) develop probiotic HE infused goat yogurt; 2) use polymerized whey protein (PWP) to mitigate the hempy flavor from hemp terpenes. Four different samples infused with HE, HE plus whey protein (0.5% v/v), and HE plus PWP (0.5%, v / v) were made and compared with the control (plain). The results showed compared with the control, PWP can improve the texture of goat yogurt and reduce the hempy and goaty flavors of the HE-infused goat yogurt.

Primary Faculty Mentor Name

Mingruo Guo

Status

Graduate

Student College

College of Agriculture and Life Sciences

Second Student College

Graduate College

Program/Major

Accelerated RN-BS-MS

Primary Research Category

Life Sciences

Abstract only.

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The impact of polymerized whey protein on sensory properties, microstructure and probiotic survivability of goat milk yogurt infused with hemp extract

Goat yogurt infused with hemp extract (HE) is a functional dairy food but the hempy and goaty flavors may negatively influence its popularity. This study aims to 1) develop probiotic HE infused goat yogurt; 2) use polymerized whey protein (PWP) to mitigate the hempy flavor from hemp terpenes. Four different samples infused with HE, HE plus whey protein (0.5% v/v), and HE plus PWP (0.5%, v / v) were made and compared with the control (plain). The results showed compared with the control, PWP can improve the texture of goat yogurt and reduce the hempy and goaty flavors of the HE-infused goat yogurt.