Effect of incorporating whey protein concentrate into stevia-sweetened Kulfi on physicochemical and sensory properties

被引：7

作者：

Giri, Apurba ^{[1
]}

Rao, H. G. Ramachandra ^{[2
]}

Ramesh, V ^{[3
]}

机构：

[1] Natl Dairy Res Inst, Dairy Technol Div, Cheese & Fermented Foods Lab, Karnal 132001, Haryana, India

[2] Karnataka Vet Anim & Fishery Sci Univ, Dairy Sci Coll, Dept Dairy Technol, Bangalore 560024, Karnataka, India

[3] Dairy Sci Coll, Dairy Chem Dept, Gulbarga 585316, Karnataka, India

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2013年 / 66卷 / 02期

关键词：

Kulfi; Ice cream; Desserts; Whey protein concentrate; Health promoting products; Functional and sensory properties; ICE-CREAM;

D O I：

10.1111/1471-0307.12005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In 50% sugar replaced with 0.05% stevia-added Kulfi, whey protein concentrate (WPC) at 0, 2, 3 and 4% levels were separately incorporated. Increase in WPC level resulted in significant (P<0.05) decrease in freezing point, melting rate, hardness and moisture percentage and significant (P<0.05) increase in specific gravity, protein percentage and total calorie content in the product. Among 0, 2, 3 and 4% WPC-added Kulfi, 3% WPC-added Kulfi was adjudged as best by a panel of judges. Above 3% WPC addition, the product was very soft and possessed undesirable whey flavour.

引用

页码：286 / 290

页数：5

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