in this research, the effects of three variables, whey protein concentrate, wpc (0.7- 2.8%), sodium ceinate, sc (0.7-208%) as a substitute for egg and carboxymethyl cellulose, cmc (0.66-0.234 % w/w) as thickening agent on sensory (taste and texture) and rheological (complex viscosity, η* , storage modulus, g´ and loss modulus, g˝ ) properties of salad dressing were investigated. the central com...

This project was designed to produce a nourishing date bar with commercial value especially for school going children to meet their body development requirements. Protein level of date bars was optimized using response surface methodology (RSM). Economical and underutilized sources, that is, whey protein concentrate and vetch protein isolates, were explored for protein supplementation. Fourteen...

Application of the xanthan gum, carboxymethyl cellulose and whey protein concentrate in formulation improvement low fat whipped cream properties

The effects of the addition of nonimmunoglobulin protein on absorption of immunoglobulin G (IgG) from colostrum or colostrum supplement products were determined in two experiments. In experiment 1, 48 Holstein calves were fed 4 L of pooled maternal colostrum or 4 L of reconstituted colostrum supplement with 0, 200, or 400 g of added whey protein concentrate or casein. In experiment 2, 38 Jersey...

The quality of ice cream depends on many factors: raw materials, recipe, production and storage conditions, etc. choice ingredients during the manufacture is an important factor that not only affects nutritional value functional orientation, but also formation structure final product. Low-calorie cream, in terms its composition characteristics, best meets requirements for healthy food products....

introduction : yoghurt is one of the most popular dairy products in all over the world.nowadays due to the tendency of consumers to use the products with healthy effects, probiotic and synbiotic products are considered. yoghurt by itself is a healthy food; because of its high levels of protein and calciumcontents.consumption ofprobiotic bacteria via food products is a way to reestablishthe inte...

Since, choline chloride caking causes serious operating difficulties and customer complaints, two experiments were conducted to optimize in vitro production of a novel encapsulated choline chloride (ECC) with minimum hygroscopic property and optimize delivery in gastrointestinal tract (GIT). The in vivo verification test of ECC was used to compare it with the commercial choline chloride (CC) in...

The aim of this study was the production a hydrophobin-based food ingredient (HFB) from submerged cultures Trichoderma reesei and evaluation its technological properties in comparison with milk whey (WPC) egg white (EWP) proteins, widely used foods for their surface-active properties. T. culture medium formulated without proteins to ease HFB recovery. Culture supernatant after biomass separatio...

The present study was conducted to evaluate and compare the effects of various animal and plant protein sources on piglet’s performance, digestibility of amino acids and gut morphology in weaned pigs until 28 days after weaning. The plant protein sources used were soybean meal (SBM), fermented soy protein (FSP), rice protein concentrate (RPC); and animal protein sources tested were, whey protei...