The impact of polymerized whey protein on sensory properties, microstructure and probiotic survivability of goat milk yogurt infused with hemp extract
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
Nutrition and Food Sciences
Primary Research Category
Life Sciences
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.