期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 67, 期 -, 页码 118-126出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2015.11.044
关键词
Protein; Physical properties; Chemical composition; Storage; Nutrition
Whey proteins are important in manufacturing bakery products, dairy products and infant formula because they have favorable technological properties, such as easy solubility, emulsification and anti-allergenic action. The objective of this study was to develop and characterize no added sugar cookies containing different proportions of whey protein concentrate (WPC; to replace wheat) and margarine, evaluating the effect of storage on the physical characteristics of these products. A 2(2) central composite rotational design was used to study the effect of WPC (25.9-54.1 g/100 g) and margarine (24.4-33.3 g/100 g) addition on the measurements of the cookies. Moreover, chemical composition and sensory analyses were conducted. After 15 days of storage, the samples were evaluated for water activity, color, texture and microbiological profile. The addition of up to 54.0 g WPC/100 g and 33.4 g margarine/100 g did not influence the measurements of the cookies. All samples had acceptance rates that were greater than or equal to 70%. The addition of WPC in the cookies increased their protein content and mineral residue as well as reduced both carbohydrates and calories. After storage for 15 days, the cookies maintained all initially evaluated characteristics, making them feasible and safe for consumption. (C) 2015 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据