Nutritional, physicochemical, and textural properties of gluten‐free extruded snacks containing cowpea and whey protein concentrate

2021 ◽  
Author(s):  
Nadeesha Dilrukshi H.N ◽  
Damir D. Torrico ◽  
Margaret A. Brennan ◽  
Charles S. Brennan
Keyword(s):  
Whey Protein ◽  
Textural Properties ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Gluten Free ◽  
Extruded Snacks

Effect of incorporation of sodium caseinate, whey protein concentrate and transglutaminase on the properties of depigmented pearl millet based gluten free pasta

LWT ◽  
2019 ◽  
Vol 103 ◽  
pp. 19-26 ◽  
Author(s):  
C.T. Manoj Kumar ◽  
Latha Sabikhi ◽  
A.K. Singh ◽  
P.N. Raju ◽  
Rajesh Kumar ◽  
...  
Keyword(s):  
Whey Protein ◽  
Pearl Millet ◽  
Sodium Caseinate ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Gluten Free

scholarly journals Hydroxypropyl Methylcellulose and Whey Protein Concentrate as Technological Improver in Formulation of Gluten-Free Protein Rich Bread

2018 ◽  
Vol 6 (1) ◽  
pp. 211-221
Author(s):  
Sheeba Khan ◽  
Saumya Choudhary ◽  
Anamika Pandey ◽  
Mohd. Kamran Khan ◽  
Anu Kumari ◽  
...  
Keyword(s):  
Whey Protein ◽  
Hydroxypropyl Methylcellulose ◽  
Predictor Variables ◽  
Whey Protein Concentrate ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Protein Concentrate ◽  
Gluten Free ◽  
Free Protein ◽  
Protein Rich

Wheat breads contains gluten protein that is responsible for the visco-elastic properties of dough. There has recently been an increase in the prevalence of gluten-related disorders including celiac disease and non-celiac gluten sensitivity. Therefore, this study has been designed for improving bread production for gluten-free bread (sorghum and potato starch) using hydroxypropyl methylcellulose (HPMC) and whey protein concentrate (WPC-70) as technological improver and optimizing it using response surface methodology (RSM). RSM was used to investigate the influence of predictor variables (HPMC and WPC-70) on bread quality in terms of crust and crumb texture and color, flavor, porosity and overall acceptability. The HPMC level varies from 2- 3% and WPC-70 from 12-15%. Quadratic models are developed to fit with experimental data. The predictor variables had desirable effect on all the responses. Finally, 3% HPMC and 15 % WPC-70 were chosen as optimum levels. The obtained gluten-free bread can be considered as protein rich. The optimized bread was analyzed for various parameters including protein, moisture, fat, crude fiber content, acid insoluble ash and pH. The analyzed results were reported as 10.48g, 38.73g, 8.97g, 2.8g, 0.134g, 6.1 respectively. The microbiological analysis of optimized bread was performed. The total plate count was10, yeast mould was 10 and coliform count Nil. Hence, it can be stated that HPMC and WPC-70 can be efficiently used to obtain gluten-free protein rich bread.

scholarly journals Effect of hydrocolloids on some properties of dough and quality of gluten-free bread enriched with whey protein concentrate

2019 ◽  
Vol 8 (3) ◽  
pp. 533-541
Author(s):  
Rosen Chochkov ◽  
Denka Zlateva ◽  
Mariya Dushkova ◽  
Silviya Topleva
Keyword(s):  
Whey Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Gluten Free

Optimization of gluten‐free sponge cake fortified with whey protein concentrate using mixture design methodology

2021 ◽  
Vol 343 ◽  
pp. 128457
Author(s):  
Imène Ammar ◽  
Houda Gharsallah ◽  
Abir Ben Brahim ◽  
Hamadi Attia ◽  
M.A. Ayadi ◽  
...  
Keyword(s):  
Whey Protein ◽  
Design Methodology ◽  
Mixture Design ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Gluten Free ◽  
Sponge Cake

Effect of incorporation of cottage cheese whey solids andBifidobacterium bifidumin freshly made yogurt

1996 ◽  
Vol 63 (3) ◽  
pp. 467-473 ◽  
Author(s):  
Mirza I. Baig ◽  
Velore Prasad
Keyword(s):  
Whey Protein ◽  
Cheese Whey ◽  
Starter Culture ◽  
Textural Properties ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Delbrueckii ◽  
Cottage Cheese ◽  
Whey Protein Concentrate ◽  
Marginal Effect ◽  
Protein Concentrate

SummaryFresh rennet-coagulated cottage cheese whey was vacuum concentrated to 400 g total solids kg−1, and part of this evaporated whey was acidified to pH 4·6 to prepare whey protein concentrate. Both products were used separately to replace non-fat dried milk in yogurt. Diacetyl concentration increased on fortification with whey protein concentrate, and acetaldehyde increased with evaporated whey. However, the use ofBifidobacterium bifidumas a supplementary starter culture in addition toStreptococcus thermophilusandLactobacillus delbrueckiisubsp.bulgaricusreduced the concentration of diacetyl and acetaldehyde. Incorporation of whey solids stimulated the growth ofStr.thermophilusandBifid. bifidumin yogurt but the count ofLb. bulgaricuswas reduced whenBifid. bifidumwas incorporated. Examination of the organoleptic properties of the yogurts showed that both forms of whey solids were satisfactory replacements for non-fat dried milk. Fortification by whey protein concentrate improved the textural properties. Supplementation byBifid. bifidumhad only a marginal effect on the flavour of the product.

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