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Effect of Egg White Utilization on the Physico-Chemical and Sensory Attributes of Protein-rich Yoghurt

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dc.contributor.author Gogoa, Lilian A.
dc.contributor.author Gogo, Kennedy O.
dc.contributor.author Shaloa, Peter L.
dc.contributor.author Mahungua, Symon M.
dc.date.issued 2012-04
dc.date.accessioned 2021-05-17T07:51:58Z
dc.date.available 2021-05-17T07:51:58Z
dc.identifier.uri http://41.89.96.81:8080/xmlui/handle/123456789/2532
dc.description.abstract High protein yoghurt was made from whole milk, fortified with egg white (30% v/v) and skim milk powder at 12% (w/v). Different yoghurt mixes, with albumin content of 15%, 30% and 45% (v/v), were prepared. The control was made from whole milk, fortified with skim milk powder at 12% (w/v). The blended premixes were pasteurized at 74◦C for 4 seconds, cooled and then inoculated with 3% (w/v) Direct Vat Set yoghurt starter culture at 45◦C. After fermentation for 3 hours in a water bath maintained at 46±1◦C, product was cooled to 5◦C and then stored for 24 hours. The effect of the fortification on physico-chemical and sensory properties was investigated. Protein content increased to 8.50% at 45% egg white utilization. Susceptibility to wheying was reduced in egg-white fortified samples, without significant difference in sensory attributes of the test samples compared to the control. Sensory analysis showed that yoghurt fortified with 45% egg white was organoleptically acceptable. The yoghurt was rated as having better sensory appeal as compared to the control. en_US
dc.language.iso en en_US
dc.subject Egg White Utilization en_US
dc.subject Yoghurt en_US
dc.title Effect of Egg White Utilization on the Physico-Chemical and Sensory Attributes of Protein-rich Yoghurt en_US
dc.type Other en_US


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