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Functional Properties of Whipped Cream as Affected by Addition of Β- Lactoglobulin and Α-Lactalbumin
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نویسنده
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el-abd m. m. ,salama fatma m. m. ,zeidan m. a. ,baker enas a.
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منبع
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journal of food and dairy sciences, mansoura university - 2017 - دوره : 8 - شماره : 9 - صفحه:387 -390
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چکیده
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Effect of adding whey protein concentrate (wpc), β-lactoglobulin (β-lg) and alfalactalbumin (α-la) on the functional properties of whipped cream was examined. obtained results showed unchangeable values of ph, the highest ph was found when skim milk powder was used compared with other treatments. higher overrun (%) was also found when β-lactoglobulin (β- lg) and alfalactalbumin (α-la) were incorporated in whipped cream than whey protein concentrate (wpc). samples showed changeable values of whipping time .the sensory evaluation showed that treatment with alfalactalbumin (α-la)was of the most acceptable flavor body & texture and appearance, as compared with other treatments .
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کلیدواژه
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whipped cream ,whey protein concentrate(WPC) ,β-Lactoglobulin(β-LG)and alfalactalbumin(α-LA) ,functional properties
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آدرس
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cairo university, faculty of agriculture, dairy department, egypt, cairo university, faculty of agriculture, dairy department, egypt, agriculture research center, food tech. res. inst., Egypt, agriculture research center, food tech. res. inst., Egypt
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Authors
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