The effect of the use of maltodextrin and transglutaminase enzyme on the structural and sensory characteristics of yoghurt

In this study, the effect of the use of Maltodextrin and Transglutaminase enzyme separately and in combination, on the structural and sensory properties of yogurt were investigated. 0, 5, 10, 15 g/L Maltodextrin and 0, 0.10, 0.15 g/L Transglutaminase enzyme were added to the milk and then 12 different yoghurts were produced. Yoghurts were stored at +4°C for 30 days and their physicochemical and sensory properties were determined on the 1st, 8th, 15th and 30th days of storage. While the dry matter values increased with addition ratio of Maltodextrin, the fat, protein and ash values showed a relative decrease in solid matters. The pH values decreased as the ratio of maltodextrin increased and the pH values increased when the TGase ratio increased. There was a negative correlation between pH and acidity values. While coagulum hardness, consistency values and stickiness values of yoghurts were slightly affected by addition of Maltodextrin, the addition of TGase significantly increased these values. The viscosity and serum stability values of yoghurt improved with the addition of both Maltodextrin and TGase. The addition of Maltodextrin and Transglutaminase enzyme significantly enhanced the appreciation of the yoghurt samples in terms of texture and appearance. Maltodextrin positively affected the creaminess, taste-aroma density, undesirable taste-aroma and general acceptability criteria, but these criteria were not significantly affected by TGase addition. As a result, the fortification of yoghurt with Maltodextrin and TGase revealed a positive effect on both physical and sensorial criteria of product.