عنوان المقالة:The effect of use acetylated whey protein on characteristics of ice milk
اثير جاسم محمد جندل | ATHEER JASIM MOHAMMED | 4402
نوع النشر
مجلة علمية
المؤلفون بالعربي
سمية خلف بديوي, سيف علي محمد, اثير جاسم محمد جندل
الملخص العربي
This study was aimed to evaluate the effect of substitution of dried skim milk partially or totally in mixes made of ice milk with the acetylated whey protein by a ratio 0.5 gm. Anhydrous acetic acid / gm. Protein . Substitution of dried skim milk significantly increased total solid, protein, however, non-significantly deference were observed in pH, total sugars and ash content in mixes made using acetylated whey protein, concerning , The specific weight increased in mixes made of using acetylated why protein however the specific weight of product was inverses behavior , the viscosity of mixes was increased after long stored, shrinkage increased through the period of storage with increased the substitution, freezing point was decreased in mixes made of acetylated whey protein , but it is least melting resistance and most overrun, Moreover, the sensory evaluation was better compared with the control.
تاريخ النشر
05/11/2013
الناشر
Mansoura Journal of Food and Dairy Sciences
رابط الملف
تحميل (121 مرات التحميل)
رابط خارجي
http://jfds.mans.edu.eg/eulc_v5/Libraries/UploadFiles/DownLoadFile.aspx?RelatedBibID=ZTc5MzM5YmQtMDAyYS00Yzk5LThiYmMtMTE0ZDY5OGM3MDgwX2l0ZW1zXzEyMTQxMTczXzM1Mjg4Ml9f&filename=624.pdf
الكلمات المفتاحية
Overrun , Shrinkage , Whey protein , Acetylation , Ice milk
رجوع