The purpose of this work was to investigate the potential production of protein isolated (TQPI) to improve the quality of low-fat desserts. In this study, low-fat desserts incorporating TQPI (0, 1%, 3%, and 5%) were produced. The results indicated that as TQPI increased, protein content, acidity, b*, hardness, and water-holding capacity (WHC) increased. Dessert containing 5% TQPI exhibited the highest values of hardness (63.23 ± 1.46 g), adhesiveness (0.88 ± 0.19), gumminess (67.30 ± 1.41 g), chewiness (11.41 ± 0.46 mJ), protein content (18.09%), b*(20.75), WHC (50.65%), and acidity (25.9 °D) on the 21st day of the storage time. TQPI (1%) gave a better effect on taste, texture, and total acceptability in comparison with other fortified desserts. Electron microscopy shows that the fortified dessert containing 5% TQPI had a stronger network than the others. It can be concluded that desserts containing 1% TQPI presented a very good response as a potential new dairy product based on sensory properties.

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http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9834869PMC
http://dx.doi.org/10.1002/fsn3.3082DOI Listing

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