Effect of whey and casein protein hydrolysates on rheological, textural and sensory properties of cookies

Journal of Food Science and Technology
Adil GaniBupinder Singh Khatkar

Abstract

Milk proteins were hydrolyzed by papain and their effect on the rheological, textural and sensory properties of cookies were investigated. Water absorption (%) decreased significantly as the amount of milk protein concentrates and hydrolysates increased up to a level of 15 % in the wheat flour. Dough extensibility decreased with inrease in parental proteins and their hydrolysates in wheat flour, significantly. Similarly, the pasting properties also varied significantly in direct proportion to the quantity added in the wheat flour. The colour difference (ΔE) of cookies supplemented with milk protein concentrates and hydrolysates were significantly higher than cookies prepared from control. Physical and sensory characteristics of cookies at 5 % level of supplementation were found to be acceptable. Also the scores assigned by the judges for texture and colour were in good agreement with the measurements derived from the physical tests.

References

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Jan 20, 2006·Journal of Zhejiang University. Science. B·Séverin Sindayikengera, Wen-shui Xia

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Citations

Aug 27, 2015·Environmental Science and Pollution Research International·Nadhem SayariAli Bougatef
Mar 28, 2017·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Melina Erben, Carlos A Osella
Sep 20, 2018·Journal of Food Science and Technology·Marta Sahagún, Manuel Gómez
Mar 30, 2021·Critical Reviews in Food Science and Nutrition·Fatma BoukidMassimo Castellari

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