Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate

Osama Ibrahim, Pawel Glibowski, Maher Nour, Mahmoud El-Hofi, El-Sayed El-Tanboly, Nabil Abd-Rabou
2017 Polish Journal of Food and Nutrition Sciences  
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 fortified 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
more » ... than these of the control yoghurt.
doi:10.1515/pjfns-2016-0020 fatcat:zbjtzmjr5jaablr7khm4pj2zo4