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

被引：46

作者：

Gani, Adil ^{[1
]}

Broadway, A. A. ^{[2
]}

Ahmad, Mudasir ^{[1
]}

Ashwar, Bilal Ahmad ^{[1
]}

Wani, Ali Abas ^{[3
]}

Wani, Sajad Mohd ^{[1
]}

Masoodi, F. A. ^{[1
]}

Khatkar, Bupinder Singh ^{[4
]}

机构：

[1] Univ Kashmir, Dept Food Sci & Technol, Srinagar 190006, Jammu & Kashmir, India

[2] Sam Higginbottom Inst Agr Technol & Sci, Allahabad, Uttar Pradesh, India

[3] Tech Univ Munich, Freising Weihenstephan, Germany

[4] Guru Jambheshwar Univ Sci & Technol, Dept Food Technol, Hisar, Haryana, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2015年 / 52卷 / 09期

关键词：

Milk proteins; Hydrolysis; Functional properties; Textural properties; Nutritional properties; QUALITY; FLOURS; CONCENTRATE; DOUGH; ENRICHMENT; COMPONENTS; PRODUCTS; BISCUITS;

D O I：

10.1007/s13197-014-1649-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 (Delta E) 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.

引用

页码：5718 / 5726

页数：9

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