Getting the Dried Whey Protein Concentrate and Its Effect on Pan Bread Evaluation | ||
| Annals of Agricultural Science, Moshtohor | ||
| Article 7, Volume 57, Issue 2, 2019, Pages 383-394 PDF (557.88 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/assjm.2019.44297 | ||
| Author | ||
| Hanaa H. El-Azab* | ||
| Food Technology Research Institute, Agricultural Research Center, Giza. | ||
| Abstract | ||
| The aim of study is to obtain dried whey protein concentrate and to study the functional properties and physical, chemical properties. It was incorporated into pan bread made using different levels of dried whey protein concentrate. Pan bread samples were analyzed for sensory, physical and chemical attributes. The results revealed that sweet cheese whey contain 93.14% water, 4.85% lactose, 0.7% soluble protein, 0.11% fat and 0.9% ash contents. While, the produced dried whey protein concentrate contained 7.04% water 92.96% total solids, 10.47% lactose, 66.87% protein, 3.65% fat and 5.63% ash contents and contained higher levels of essential amino acids especially lysine, threonine and valine. Functional properties of dried whey protein concentrate were 4.8%, 2.2%, 50%, 80% and 0.52 g/cm3 for water absorption capacity, oil absorption capacity, foam capacity, foam stability and bulk density, respectively. Sensory, physical and chemical evaluation revealed that pan bread made using 20% dried whey protein concentrate had the best quality compared with control and other levels of dried whey protein concentrate. | ||
| Keywords | ||
| Dried whey protein concentrate; Pan bread – Physical and chemical properties; Sensory characteristics; Functional properties | ||
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