Effect of addition of whey protein oxidized by hydroxyl radical-generating system on quality of yoghourt

The objective of the present study was to investigate the application of oxidized whey protein in yoghurt production,WPI was oxidized in a hydroxyl radical-generating system (HRGS).The addition effect of oxidized whey protein on quality of yoghourt(including extruded whey,water holding capacity,titrating acidity,pH-value,and viscosity of yoghourt) were measured,and organoleptic quality was estimated.The results showed that all product parameters were much better for H2O2 system than that of FeCl3 system,and it improved quality of yoghourt,especially for the addition of oxidized protein for 3h in H2O2 system achieving the maximal score.It also elucidated that mild oxidation could improve product quality and making consumer easily accepted.