The objective of this research was to evaluate the suitability whey permeate powder for ice cream. Three white mixes were formulated with equivalent total solids, fat, and carbohydrates, but different concentrations lactose added sugar. Vanilla creams contained either reduced (RL, 3.8% 17% sugar), standard (SL, 5.8%; 15%), or high (HL, 7.8%; 13%). Trained panelists evaluated 8 body texture, 6 f...

Proteins are known to be effective building blocks when it comes to structure formation in aqueous environments. Recently, we have shown that submicron colloidal protein particles can also be used to provide structure to liquid oil and form so-called oleogels ( de Vries , A. J. Colloid Interface Sci. 2017 , 486 , 75 - 83 ) . To prevent particle agglomeration, a solvent exchange procedure was us...

Elephant apple fruit, though bestowed with multifarious medicinal properties and available in many Asian countries, has no known commercial processed product due to its tough fibrous calyces, highly astringent juice brown discolouration. In this study, the was blended concentrated whey different proportions (v/v) for assessing organoleptic acceptability. Principal Component Analysis of sensory ...

The protein digestibility-corrected amino acid score (PDCAAS) has been recommended to be the most suitable method for routine evaluation of protein quality of foods by FAO/WHO. The PDCAAS method includes the use of young rats for predicting protein digestibility of foods for all ages including the elderly. To assess the usefulness of protein digestibility in old rats in the calculation of PDCAA...

Sports drinks are much relevant to the Indian sports scenario because of the fact that many of the Indian sports persons are undernourished and anaemic. Functional beverage was prepared by using whey water, pearl millet [Pennisetum typhoideum], cauliflower [Brassica oleracea var. botrytis] leaf powder, banana and jaggery at three different levels i.e. S1, S2 and S3. The developed functional bev...

The protein digestibility-corrected amino acid score (PDCAAS) has been recommended to be the most suitable method for routine evaluation of protein quality of foods by FAO/WHO. The PDCAAS method includes the use of young rats for predicting protein digestibility of foods for all ages including the elderly. To assess the usefulness of protein digestibility in old rats in the calculation of PDCAA...