首页    期刊浏览 2024年11月08日 星期五
登录注册

文章基本信息

  • 标题:The use of whey protein extract for manufacture of a whipped frozen dairy dessert
  • 作者:Musina, Olga ; Rashidinejad, Ali ; Putnik, Predrag
  • 期刊名称:Mljekarstvo
  • 印刷版ISSN:0026-704X
  • 电子版ISSN:1846-4025
  • 出版年度:2018
  • 卷号:68
  • 期号:4
  • 页码:254-271
  • DOI:10.15567/mljekarstvo.2018.0402
  • 语种:English
  • 出版社:Hrvatska Mljekarska Udruga
  • 摘要:The aim of this work was to substantiate the use of whey protein extract (WPE), a by-product of dairy industry, combined with different berry purees in the formulation of a whipped frozen dairy dessert (WFDD). After freezing, the swelling ability of WPE decreased significantly while at higher temperatures of the dispersion medium, the degree of swelling increased. A mixture containing 55±2 % WPE and 45±2 % milk presented a homogeneous consistency while the further processing did not improve the structure of the mixture. Final formulations of WFDD containing different berry purees (i.e. 10 % black¬currant puree, 25 % cherry puree, or 30 % strawberry puree) were proposed for which the nutritional facts were calculated. Recommended shelf life of the developed desserts at -18 °C is suggested to be 20 days. Regulatory requirements and recommendations for the production of WFDD in an industrial scale were also developed. Recommended shelf life of the developed desserts at -18 °C is suggested to be 20 days. In conclusion, a WFDD was developed using WPE as a by-product of dairy industry.
  • 关键词:whey protein extract; whipped frozen dairy dessert; berry puree; organoleptic properties; swelling degree
Loading...
联系我们|关于我们|网站声明
国家哲学社会科学文献中心版权所有