Texture evaluation of whey protein concentrate incorporated ice cream by Back Extrusion technique
نویسندگان
چکیده
منابع مشابه
Development of High Protein Ice-Cream Using Milk Protein Concentrate
Vanilla ice cream contained 9.56% milk fat, 11.0% milk SNF, 13% beet sugar, and 4% 36 dextroseequivalent corn syrup solids. The control contained 3.74% protein and was not supplemented with milk protein concentrates. Treatments 2 and 3 (T2 and T3) were supplemented with milk protein concentrates and contained 40, 60 per cent increased protein level respectively. The ash and lactose content of a...
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The aim of this research was to evaluate the changes in the Gelato ice cream properties at different levels of sweet whey protein concentrate (WPC) substitutions of egg yolk. Samples were made with two levels of egg yolk (4.5 and 9%). For each level one control sample with no WPC addition and four levels of WPC substitutions (20, 50, 80 and 100%) were made. Three replications of each treatment ...
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The glutathione antioxidant system is foremost among the cellular protective mechanisms. Depletion of this small molecule is a common consequence of increased formation of reactive oxygen species during increased cellular activities. This phenomenon can occur in the lymphocytes during the development of the immune response and in the muscular cells during strenuous exercise. It is not surprisin...
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متن کاملThermal transitions and extrusion of glycerol-plasticized whey protein mixtures.
The effects of glycerol and moisture contents on the thermal transitions of whey protein isolate (WPI) powder-glycerol-water mixtures were studied. Mixtures with ratios of 100:0, 70:30, 60:40, and 50:50 WPI:glycerol on a dry basis (db) were preconditioned to 0.34 +/- 0.01 (25.4 +/- 0.4 degrees C) and 0.48 +/- 0.02 (25.9 +/- 2.2 degrees C) water activity. Differential scanning calorimetry (DSC) ...
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ژورنال
عنوان ژورنال: International Journal of Environment, Agriculture and Biotechnology
سال: 2018
ISSN: 2456-1878
DOI: 10.22161/ijeab/3.1.2