Effects of <i<Panax notoginseng</i< Saponins Encapsulated by Polymerized Whey Protein on the Rheological, Textural and Bitterness Characteristics of Yogurt

<i<Panax notoginseng</i< saponins (PNSs) have been used as a nutritional supplement for many years, but their bitter taste limits their application in food formulations. The effects of PNS (groups B, C, and D contained 0.8, 1.0 and 1.2 mg/mL of free PNS, respectively) or <i<Panax n...
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Gespeichert in:

Autor*in:	Zengjia Zhou [verfasserIn] Huiyu Xiang [verfasserIn] Jianjun Cheng [verfasserIn] Qingfeng Ban [verfasserIn] Xiaomeng Sun [verfasserIn] Mingruo Guo [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2024

Schlagwörter:	yogurt rheological characteristics textural characteristics bitterness

Übergeordnetes Werk:	In: Foods - MDPI AG, 2013, 13(2024), 3, p 486
Übergeordnetes Werk:	volume:13 ; year:2024 ; number:3, p 486

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/foods13030486

Katalog-ID:	DOAJ094497303

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callnumber-first	T - Technology
author	Zengjia Zhou
spellingShingle	Zengjia Zhou misc TP1-1185 misc <i<Panax notoginseng</i< saponin-polymerized whey protein nanoparticles misc yogurt misc rheological characteristics misc textural characteristics misc bitterness misc Chemical technology Effects of <i<Panax notoginseng</i< Saponins Encapsulated by Polymerized Whey Protein on the Rheological, Textural and Bitterness Characteristics of Yogurt
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topic_title	TP1-1185 Effects of <i<Panax notoginseng</i< Saponins Encapsulated by Polymerized Whey Protein on the Rheological, Textural and Bitterness Characteristics of Yogurt <i<Panax notoginseng</i< saponin-polymerized whey protein nanoparticles yogurt rheological characteristics textural characteristics bitterness
topic	misc TP1-1185 misc <i<Panax notoginseng</i< saponin-polymerized whey protein nanoparticles misc yogurt misc rheological characteristics misc textural characteristics misc bitterness misc Chemical technology
topic_unstemmed	misc TP1-1185 misc <i<Panax notoginseng</i< saponin-polymerized whey protein nanoparticles misc yogurt misc rheological characteristics misc textural characteristics misc bitterness misc Chemical technology
topic_browse	misc TP1-1185 misc <i<Panax notoginseng</i< saponin-polymerized whey protein nanoparticles misc yogurt misc rheological characteristics misc textural characteristics misc bitterness misc Chemical technology
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title	Effects of <i<Panax notoginseng</i< Saponins Encapsulated by Polymerized Whey Protein on the Rheological, Textural and Bitterness Characteristics of Yogurt
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title_full	Effects of <i<Panax notoginseng</i< Saponins Encapsulated by Polymerized Whey Protein on the Rheological, Textural and Bitterness Characteristics of Yogurt
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author_browse	Zengjia Zhou Huiyu Xiang Jianjun Cheng Qingfeng Ban Xiaomeng Sun Mingruo Guo
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title_sort	effects of <i<panax notoginseng</i< saponins encapsulated by polymerized whey protein on the rheological, textural and bitterness characteristics of yogurt
callnumber	TP1-1185
title_auth	Effects of <i<Panax notoginseng</i< Saponins Encapsulated by Polymerized Whey Protein on the Rheological, Textural and Bitterness Characteristics of Yogurt
abstract	<i<Panax notoginseng</i< saponins (PNSs) have been used as a nutritional supplement for many years, but their bitter taste limits their application in food formulations. The effects of PNS (groups B, C, and D contained 0.8, 1.0 and 1.2 mg/mL of free PNS, respectively) or <i<Panax notoginseng</i< saponin-polymerized whey protein (PNS-PWP) nanoparticles (groups E, F, and G contained 26.68, 33.35 and 40.03 mg/mL of PNS-PWP nanoparticles, respectively) on the rheological, textural properties and bitterness of yogurt were investigated. Group G yogurt showed a shorter gelation time (23.53 min), the highest elastic modulus (7135 Pa), higher hardness (506 g), higher apparent viscosity, and the lowest syneresis (6.93%) than other groups, which indicated that the yogurt formed a stronger gel structure. The results of the electronic tongue indicated that the bitterness values of group E (−6.12), F (−6.56), and G (−6.27) yogurts were lower than those of group B (−5.12), C (−4.31), and D (−3.79), respectively, which might be attributed to PNS being encapsulated by PWP. The results indicated that PWP-encapsulated PNS could cover the bitterness of PNS and improve the quality of yogurt containing PNS.
abstractGer	<i<Panax notoginseng</i< saponins (PNSs) have been used as a nutritional supplement for many years, but their bitter taste limits their application in food formulations. The effects of PNS (groups B, C, and D contained 0.8, 1.0 and 1.2 mg/mL of free PNS, respectively) or <i<Panax notoginseng</i< saponin-polymerized whey protein (PNS-PWP) nanoparticles (groups E, F, and G contained 26.68, 33.35 and 40.03 mg/mL of PNS-PWP nanoparticles, respectively) on the rheological, textural properties and bitterness of yogurt were investigated. Group G yogurt showed a shorter gelation time (23.53 min), the highest elastic modulus (7135 Pa), higher hardness (506 g), higher apparent viscosity, and the lowest syneresis (6.93%) than other groups, which indicated that the yogurt formed a stronger gel structure. The results of the electronic tongue indicated that the bitterness values of group E (−6.12), F (−6.56), and G (−6.27) yogurts were lower than those of group B (−5.12), C (−4.31), and D (−3.79), respectively, which might be attributed to PNS being encapsulated by PWP. The results indicated that PWP-encapsulated PNS could cover the bitterness of PNS and improve the quality of yogurt containing PNS.
abstract_unstemmed	<i<Panax notoginseng</i< saponins (PNSs) have been used as a nutritional supplement for many years, but their bitter taste limits their application in food formulations. The effects of PNS (groups B, C, and D contained 0.8, 1.0 and 1.2 mg/mL of free PNS, respectively) or <i<Panax notoginseng</i< saponin-polymerized whey protein (PNS-PWP) nanoparticles (groups E, F, and G contained 26.68, 33.35 and 40.03 mg/mL of PNS-PWP nanoparticles, respectively) on the rheological, textural properties and bitterness of yogurt were investigated. Group G yogurt showed a shorter gelation time (23.53 min), the highest elastic modulus (7135 Pa), higher hardness (506 g), higher apparent viscosity, and the lowest syneresis (6.93%) than other groups, which indicated that the yogurt formed a stronger gel structure. The results of the electronic tongue indicated that the bitterness values of group E (−6.12), F (−6.56), and G (−6.27) yogurts were lower than those of group B (−5.12), C (−4.31), and D (−3.79), respectively, which might be attributed to PNS being encapsulated by PWP. The results indicated that PWP-encapsulated PNS could cover the bitterness of PNS and improve the quality of yogurt containing PNS.
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container_issue	3, p 486
title_short	Effects of <i<Panax notoginseng</i< Saponins Encapsulated by Polymerized Whey Protein on the Rheological, Textural and Bitterness Characteristics of Yogurt
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Effects of <i<Panax notoginseng</i< Saponins Encapsulated by Polymerized Whey Protein on the Rheological, Textural and Bitterness Characteristics of Yogurt

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