The texture of non-fat yogurt with proteins isolates and concentrates

Yogurt is one of the most common fermented milk products. It consumed directly as food or used for production desserts and ice cream. The urgent task yogurt producers improving product quality due to additionally introduced protein components. In this study, an effect isolates concentrates on rheological parameters was evaluated. methods included determination dynamic viscosity texture indices, such hardness, gumminess, chewiness, springiness, cohesiveness adhesiveness. prepared samples were investigated immediately after 30 days storage at a temperature 4±2°C. water-holding capacity has been established that introduction whey proteins makes it possible increase 77% 80%, respectively. highest value (19.3 26.1 Pa·s) found in with isolate concentrate native 5 hours fermentation. A decrease isolate, soy observed Addition components led significant except cohesiveness. 0.4 N·s sample without concentrate. indicators springiness adhesiveness isolate.