Evaluation of transglutaminase impact on the quality parameters of yoghurt containing high-value ingredients

Abstract

In today’s world, consumers prioritize protein as the most crucial macronutrient in their daily diets. A high-protein nutrition claim has gained an outstanding popularity, becoming attractive not only to athletes who are focused on muscle maintenance but also to individuals following regular dietary routines. In parallel, microbiota health has become one of the key topics among nutrition experts and healthcare professionals, and this is why food known for its probiotic benefits has started to take the stage. Yogurt – a versatile product loved by all generations – combines high-protein and gut health aspects important for today’s consumers. Particularly, Greek and Icelandic yogurts are the common yogurt categories known for their higher protein levels than regular-type products. The reason behind it is a unique production technology by which the solids and protein content in yogurt are increased by straining it or using ultrafiltration of milk before fermentation. Recently Greek-style and Icelandic-style yogurts, where protein content is adjusted by adding dry milk protein concentrates, have become a more preferred choice by yogurt manufacturers due to formulation simplicity, high production efficiency and multiple economic factors. Nevertheless, fortifying a product with high volumes of powders can lead to texture defects like loss of mouthfeel and full-bodied perception. To address these challenges, innovative product formulas, different additives and novel production methods are explored widely. [...].