Protein fortification in oat flour gel using various dairy protein ingredients: An evaluation of textural and pasting properties

The effects of dairy ingredient substitution including whey protein concentrate (WPC), whey lactalbumin concentrate (WLAC) and skim milk powder (SMP) on functional properties of oat flour were investigated. Pasting analysis revealed that adding dairy ingredients at low substitution concentrations (5% and 10%) weaken the gel strength. WPC and WLAC resulted in increased hot paste stability compared to SMP as indicated by results obtained from a rapid visco analyser (RVA). Textural analysis suggested that WPC and SMP resulted in more elastic gels in comparison with WLAC, whereas WLAC reduced the elasticity of gel owing to the high denaturation resistance of alpha-lactalbumin. A schematic representation of textural dynamics regarding interactions between oat flour gel and milk (protein) components.image

Automated summary

This study investigated the effects of dairy ingredient substitution on the functional properties of oat flour. The results showed that adding dairy ingredients at low substitution concentrations weakened the gel strength. Whey protein concentrate (WPC) and whey lactalbumin concentrate (WLAC) showed better hot paste stability compared to skim milk powder (SMP). Texture analysis revealed that WPC and SMP resulted in more elastic gels, while WLAC reduced gel elasticity due to the high denaturation resistance of alpha-lactalbumin.