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1 Polish Journal of Food and Nutrition Sciences

1 2017

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Effect of rosemary transglutaminase on yoghurt fortified with whey protein isolate

100%

Ibrahim O. , Glibowski P. , Nour M. , El-Hofi M. , El-Tanboly E.-S. , Abd-Rabou N.

Polish Journal of Food and Nutrition Sciences

2017

tom 67

nr 4

Rosemary (Rosmarinus officinalis L.) transglutaminase (RTGase) was used to cross-link whey protein isolate (WPI) and its ability to induce gelation was investigated. The rheological and textural properties of WPI were improved with RTGase treatment. Set-type yoghurts fortifi ed with 1% WPI powder treated with RTGase at the level of 2.5 and 10 unit/g protein were studied. Chemical, rheological, textural and organoleptic properties of the yoghurt treated with RTGase were better than these of the control yoghurt.