Substitution of milk allergen ingredient by blood plasma powder in custard with different sweeteners

Abstract Animal blood is a by-product, which can be utilized in value-adding way instead of being wasted. Allergen substitution good possibility especially for substance that difficult to substitute, such as milk. Blood plasma fluid with high protein content without (iron) taste and colour, so it similar milk several ways. While investigating the milk, advisable investigate sugar well because lot consumers who exclude from their diet find glycaemic index energy foods important. The investigated model food simple, homogeneous matrix: vanilla custard sugar. Colour, pH rheological attributes sample groups were measured. According results used source sweetener significantly determine texture final product. However, colour are easy change other components (food colours, acidity regulators) effect on might not possible detect instrumental analysis.