Title of article :
Functional Properties of Whipped Cream as Affected by Addition of Β- Lactoglobulin and Α-Lactalbumin
Author/Authors :
el-abd, m. m. cairo university - faculty of agriculture - dairy department, egypt , salama, fatma m. m. cairo university - faculty of agriculture - dairy department, egypt , zeidan, m. a. agriculture research center - food tech. res. inst., Giza, Egypt , baker, enas a. agriculture research center - food tech. res. inst., Giza, Egypt
Abstract :
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 .
Keywords :
whipped cream , whey protein concentrate(WPC) , β , Lactoglobulin(β , LG)and alfalactalbumin(α , LA) , functional properties
Journal title :
Mansoura University: Journal of Food and Dairy Sciences
Journal title :
Mansoura University: Journal of Food and Dairy Sciences
