Effects of protein fortifiers on physicochemical and sensory properties of set yogurt supplemented with ginseng extract

The combination of ginseng and dairy products offers promising potential for novel functional foods. This study aimed to investigate the effects of whey protein isolate (WPI) and sodium caseinate (SC) on the physicochemical and sensory properties of set yogurt supplemented with ginseng extract (GE) at different concentrations (0.25%-1%, wt/vol). Results demonstrated that low GE concentrations (<0.5%, wt/vol) significantly promoted fermentation. However, the gel network of yogurt weakened, causing 15% to 22% hardness loss and 18% to 25% viscosity loss, plus reduced particle size and water holding capacity (WHC) and increased bitterness with increasing GE. The WPI improved WHC (up to 93%) compared with GE yogurt and masked its bitterness, whereas SC raised hardness, viscosity, and bitterness. Both of the protein fortifiers enhanced gel structure, especially at 3% WPI/SC. These results demonstrate the potential of protein fortifiers in optimizing functional set yogurt supplemented with GE.