Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception. (April 2020)

• Record Type: Journal Article
• Authors: Lesme, Hanna; Rannou, Cécile; Famelart, Marie-Hélène; Bouhallab, Saïd; Prost, Carole
• Is Part Of: Trends in food science & technology. Volume 98(2020)
• Page Start: 140
• Page End: 149
• Publication Date: 2020-04
• Subjects: Dairy proteins -- Texture -- Aroma release -- Perception -- Yogurt; Food industry and trade -- Periodicals; Food -- Biotechnology -- Periodicals; 664.005
• DOI: 10.1016/j.tifs.2020.02.006
• Languages: English
• ISSNs: 0924-2244

Abstract

Abstract: Background: Today's consumers demand natural and healthy functional food products with clean labels and less added ingredients and exogenous hydrocolloids. The goal is to produce dairy foods only made by using milk ingredients, while maintaining good sensory properties. Thanks to their multifunctional properties, dairy proteins are used to enhanced the texture of dairy products. However, their addition into dairy products can also have a great influence on taste and aroma perception. Scope and approach: This review concentrates on recent information regarding the impact of dairy proteins in dairy products with a focus on yogurts. The aim of the review is to highlight recent findings relating the composition and the physico-chemical properties of yogurts to their sensory properties. Key findings and conclusions: The addition of dairy proteins in yogurts induces changes in their microstructure, which can explain the modifications of their texture properties. Modifying the protein content also tends to decrease the release of most flavor compounds, which can impact the overall aroma balance and change aroma perception. Modifications of texture and aroma perceptions can also be due to cognitive interactions. Dairy protein aggregates are particularly promising as dairy texture enhancers, however almost no sensory studies have been performed to investigate their impact on texture and aroma perception. More studies focusing on the impact of dairy protein aggregates on the organoleptic qualities of yogurts and dairy products are needed to obtain natural and low-fat products while maintaining a desirable texture quality. Highlights: Milk proteins are efficient to modulate the texture of dairy products. Milk protein-aroma binding can change aroma perception in dairy products. Aroma perception is also influenced by the viscosity or hardness of dairy products. Change of yogurt's protein content impacts both texture and flavor perception.