Effect of whey protein concentrate and fruit juice on sensoryquality of enriched misti dahi

An attempt has been made in the study to develop protein enriched misti dahi by incorporating whey protein concentrate (WPC) at three levels (2, 4 and 6 per cent). Addition of WPC at 2 per cent level led to product having higher overall acceptability score of 8.08 as against 8.31 for control sample based on 9-point hedonic scale. Misti dahi prepared incorporating 2 per cent WPC was considered suitable for further trials. A blend of orange and apple juice (1:1 ratio) was tried out at three levels (5, 10 and 15 per cent); 15 per cent level was found suitable yielding product having acceptable overall sensory score.

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Effect of Rennet Casein and Whey Protein Concentrate on Extrusion Behavior of Maize Flour

Current Journal of Applied Science and Technology ◽

10.9734/cjast/2020/v39i3331014 ◽

2020 ◽

pp. 16-27

Author(s):

T. R. Thirumuruga Ponbhagavathi ◽

Ashish Kumar Singh ◽

P. Narender Raju ◽

Neelam Upadhyay

Keyword(s):

Bulk Density ◽

Whey Protein ◽

Resistant Starch ◽

Expansion Ratio ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Maize Flour ◽

Overall Acceptability ◽

Physico Chemical ◽

Rennet Casein

The present study was carried out to find out the effect of blending of maize flour (MF) with varying levels of Rennet casein (RC 6, 8%) and Whey protein concentrate-70 (WPC-70 4, 8%) at different feed moisture content (12,14%) on the physico-chemical characteristics (pasting properties, colour, expansion ratio, bulk density, hardness, water absorption and water solubility index, resistant starch), sensory properties of extrudates and their changes in physico-chemical (TBA and Free Fatty acids) as well as sensory properties of extrudates during storage. Physical parameters like, bulk density, WAI, WSI, expansion ratio, texture profile (hardness and crispiness) shown significant (p<0.05) variation among the treatments. Addition of RC and WPC-70 increased the setback viscosity and decreased the peak, breakdown and final viscosity. The hunter L* value, a* value and b* value were significantly (p< 0.05) affected by the type and level of addition of protein. Incorporation of RC and WPC-70 upto 8% to maize flour was more suitable for protein enriched snack base with good overall acceptability of product. The developed extrudate was packaged in metallized Low Density Polyethylene (LDPE) pouches and stored under 25±1°C and 37±1°C for 1 month and monitored at weekly interval. The resistant starch content of extrudates increased from 45 to 128 mg/ 100 g and 132 mg/ 100 g of sample stored at 25°C and 37°C at the end of storage. Changes in TBA value was non-significant and FFA value increased significantly (p<0.05) due to hydrolytic rancidity. The sensory scores obtained for color and appearance, texture and overall acceptability did not have any significant variation (p>0.05), however the flavour scores decreased significantly (p<0.05) which can be correlated with FFA and TBA value.

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Instrumental and Sensory Properties of Cowpea and Whey Protein Concentrate-Fortified Extruded Rice Snacks

Proceedings ◽

10.3390/foods_2020-07704 ◽

2020 ◽

Vol 70 (1) ◽

pp. 95

Author(s):

Nadeesha Dilrukshi H.N. ◽

Damir D. Torrico ◽

Margaret A. Brennan ◽

Charles S. Brennan

Keyword(s):

Whey Protein ◽

Principal Component ◽

Rice Flour ◽

Fibre Plant ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

High Fibre ◽

L Value ◽

Cowpea Flour ◽

Hedonic Scale

Consumers are being encouraged to increase their protein and fibre consumption through convenient and healthy food products. Six samples of extruded rice snacks were developed by substituting rice flour with cowpea flour and whey protein concentrate (WPC). Texture and colour were assessed instrumentally, and sensory analysis was conducted by an untrained panel (N = 70) who rated overall liking using the nine-point hedonic scale, and a check-all-that-apply (CATA) question with 37 attributes and emotions. Hedonic scores of the texture, taste and overall liking were significantly different across samples (p < 0.05). The crispy and crunchy CATA attributes were associated with 10–15% cowpea and 5% WPC. Correlations between mechanical and sensory texture and colour were non-significant (p > 0.05). A principal component analysis (PCA) revealed the positive associations between the groups, crispiness and L* value, and hardness b* and a* values, respectively. The results of the present study will help to guide innovative high-protein and high-fibre plant food designs and formulations.

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Acceptability of an Alimentary Supplement of Whey-Protein Concentrate and TGF-β in Patients with Crohn’s Disease

ISRN Nutrition ◽

10.5402/2013/947865 ◽

2013 ◽

Vol 2013 ◽

pp. 1-5

Author(s):

Taciana Davanço ◽

Luciano Bruno de Carvalho Silva ◽

Karina de Lemos Sampaio ◽

Cláudio Saddy Rodrigues Coy ◽

Maria Marluce dos Santos Vilela ◽

...

Keyword(s):

Amino Acids ◽

Crohn’S Disease ◽

Crohn's Disease ◽

Whey Protein ◽

Essential Amino Acids ◽

Whey Protein Concentrate ◽

Acceptance Test ◽

Protein Concentrate ◽

Hedonic Scale ◽

Number Of Individuals

The objective of this study was to evaluate the acceptability of an alimentary supplement of bovine whey-protein concentrate (WPC) and TGF-β, unavailable commercially, by patients with Crohn’s disease (CD) and determine the chemical composition, solubility, and total amino acids content. The supplement was diluted in water, and an acceptance test was done to evaluate the aroma, flavour, and viscosity of the product using facial hedonic scale (nine-point scale), applied on 54 CD patients. The supplement composition indicated 73.3% protein, 10.5% fat, 2.2% ash, 6.3% water, and 7.7% carbohydrate. The supplement is presented as a good protein source and high content of essential amino acids. The average acceptance for all the attributes was between 5.0 and 6.0, and the flavour was mainly associated with soybean/grain, sour milk, and sweet/vanilla flavour. The results indicated that the supplement provided important nutritional properties for CD patients; however, for a large number of individuals to be encouraged to perform supplementation, it is essential to improve the sensory quality of the product. In order to do so, additional research is necessary to prevent the formation of volatiles which cause off-flavours or to mask undesirable aromas/flavours found in it.

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Quality properties of non-fat yogurt with addition of whey protein concentrate

Biotechnology in Animal Husbandry ◽

10.2298/bah0701291s ◽

2007 ◽

Vol 23 (5-6-1) ◽

pp. 291-299 ◽

Cited By ~ 1

Author(s):

M. Sady ◽

J. Domagała ◽

T. Grega ◽

D. Najgebauer-Lejko

Keyword(s):

Whey Protein ◽

Milk Powder ◽

Skim Milk ◽

Storage Period ◽

Skim Milk Powder ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Quality Properties ◽

Sensory Score ◽

Ph Level

The aim of the study was investigation of quality of fat-free, settype yoghurt made at 5% (w/w) protein level with addition of skim milk powder (SMP) and whey protein concentrate (WPC) blends. The ratio SMP/WPC in used blends was: 1/0; 2/1; 1/2; 0/1. On 1st, 7th and 21st day of refrigerated storage yoghurt was analysed for sensory properties, titrable acidity, pH, free fatty acids (FFA), acetaldehyde, and diacethyl. Also enumeration of viable L. delbrueckii ssp. bulgaricus and S. thermophilus was carried out. During the whole storage period products with SMP/WPC ratio at 1/2 and 2/1 obtained the best sensory score. Addition of WPC to yoghurt significantly decreased lactic acid concentration which positively influenced its stability during shelf life. It was shown that during storage acidity of yoghurt was growing up in concern of pH level. The acetaldehyde content tended to increase significantly in the yoghurt fortified with higher proportion of WPC opposite to diacethyl level which was the lowest in yoghurt with an SMP/WPC addition at 0/1. During storage concentration of both volatile compounds were the highest on 7th day and the lowest on 21st day. The maximum concentration of FFA was stated in products with SMP/WPC ratio 1/2. During the storage period FFA content significantly increased after 7th days and had no changed during next 14 days. The total number of yoghurt bacteria during the whole storage time was up to 1010 and did not vary depending on SMP/WPC ratio. Amount of L. delbrueckii ssp. bulgaricus was about one log cycle lower than S. thermophilus in all kinds of yoghurt.

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Textural properties of low fat mayonnaise with whey protein concentrate and Tragacanth gum as egg and fat substitutes

Foods and raw materials ◽

10.21603/2308-4057-2021-1-19-23 ◽

2020 ◽

pp. 19-23

Author(s):

Venus Habashi ◽

Amir Hossein Elhamirad ◽

Ahmad Pedramnia

Keyword(s):

Whey Protein ◽

Control Sample ◽

Continuous Phase ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

High Fat ◽

Low Fat ◽

Water Emulsion ◽

Texture Properties ◽

Tragacanth Gum

Introduction. Mayonnaise is a kind of oil-in-water emulsion that usually contains 70–80% of oil. However, modern food science keeps providing new knowledge about high-fat products, which makes it possible to solve the problems related to health concerns. Study objects and methods. The research featured high-fat mayonnaise (20% of oil) with reduced oil stabilizer (1.75%) and without egg stabilizer. In experimental samples, egg stabilizer was replaced with 0.3%, 0.4%, and 0.5% of whey protein concentrate and 0.3%, 0.5%, and 1.0% of Tragacanth gum. Mayonnaise with 3.5% oil stabilizer and 0.3% egg stabilizer was used as control sample. The samples were tested for such textural attributes as firmness, consistency, adhesive force, and adhesiveness. Results and discussion. The highest and the lowest textural values were demonstrated by the sample with 0.4% of whey protein concentrate and 0.5% of Tragacanth gum and the sample with 0.5% of whey protein concentrate and 1.0% of Tragacanth, respectively. The former showed textural characteristics similar to those of the control sample. The presence of hydrocolloids proved to affect the texture properties of mayonnaise, whereas Tragacanth gum reduced its elasticity. It formed a strong and complex gel-like structure in the continuous phase. As a result, oil droplets in the emulsion had a smaller diameter, which improved the texture properties of lowfat mayonnaise. Conclusion. Whet protein concentrate and Tragacanth gum in amounts of 0.5% and 1.0%, respectively, can be used to replace egg stabilizer and reduce oil stabilizer in low-fat mayonnaise.

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