Effect of modified fermented whey protein fortification on the functional, physical, microstructural, and sensory properties of low-fat yogurt

This work presents the first-ever observation of the potential practical application of novel fermented whey protein concentrate (FWPC) as a functional food ingredient for enhanced food products. We aimed to demonstrate the extent of improvement in the comprehensive properties of yogurt fortified with modified-FWPCs compared to standard yogurt and yogurt enriched with different types of commercial whey protein derivatives. Findings showed that yogurts fortified with modified-FWPCs had a significantly higher antioxidant activity than fortified yogurts with commercial whey protein concentrates (WPC) and whey protein isolates (WPI) (P < 0.05). The highest water holding capacities were observed in yogurts fortified with modified-FWPCs. Yogurt with 4.5% WPI had the highest apparent viscosity during each storage period, followed by 4.5% modified-FWPC. The proliferation of Streptococcus thermophilus and Lactobacillus bulgaricus was found to be more conducive with the addition of modified-FWPCs than WPC supplementations. The fortification of yogurts with modified-FWPCs led to the formation of larger protein clusters with a more tightly knit network of smaller pores. The descriptive panel results indicated that different types of yogurts fortified with modified-FWPCs exhibited a high-quality product with favorable texture and sensory profiles. Thus, the utilization of modified-FWPCs has resulted in a high-protein yogurts with enhanced functional, physical, microstructural, and sensory properties compared to standard yogurt and yogurts enriched with commercial WPCs and WPIs, making it an attractive option for the creation of innovative and healthier food products.