Getting the dried whey protein concentrate and its effect on pan bread evaluation
Other Title(s)
الحصول على مركز بروتين الشرش الجاف و تأثيره على تقييم خبز القوالب
Joint Authors
Ghazal, Jalal Abd al-Fattah Ibrahim
Bahlul, Hammam al-Tukhi Muhammad
Mahmud, Mahmud Hasan Muhammad
al-Azab, Hana Muhammad
Abd al-Latif, Buthaynah Muhammad
Source
Annals of Agricultural Science, Moshtohor
Issue
Vol. 57, Issue 2 (30 Jun. 2019), pp.383-394, 12 p.
Publisher
Banha University Faculty of Agriculture
Publication Date
2019-06-30
Country of Publication
Egypt
No. of Pages
12
Main Subjects
Topics
Abstract EN
The aim of study is to obtain dried whey protein concentrate and to study the functional properties and physical, chemical properties.
It was incorporated into pan bread made using different levels of dried whey protein concentrate.
Pan bread samples were analyzed for sensory, physical and chemical attributes.
The results revealed that sweet cheese whey contain 93.14% water, 4.85% lactose, 0.7% soluble protein, 0.11% fat and 0.9% ash contents.
While, the produced dried whey protein concentrate contained 7.04% water 92.96% total solids, 10.47% lactose, 66.87% protein, 3.65% fat and 5.63% ash contents and contained higher levels of essential amino acids especially lysine, threonine and valine.
Functional properties of dried whey protein concentrate were 4.8% , 2.2% , 50% , 80% and 0.52 g/cm3 for water orption capacity, oil orption capacity, foam capacity, foam stability and bulk density, respectively.
Sensory, physical and chemical evaluation revealed that pan bread made using 20% dried whey protein concentrate had the best quality compared with control and other levels of dried whey protein concentrate.
American Psychological Association (APA)
al-Azab, Hana Muhammad& Abd al-Latif, Buthaynah Muhammad& Bahlul, Hammam al-Tukhi Muhammad& Ghazal, Jalal Abd al-Fattah Ibrahim& Mahmud, Mahmud Hasan Muhammad. 2019. Getting the dried whey protein concentrate and its effect on pan bread evaluation. Annals of Agricultural Science, Moshtohor،Vol. 57, no. 2, pp.383-394.
https://search.emarefa.net/detail/BIM-1078803
Modern Language Association (MLA)
al-Azab, Hana Muhammad…[et al.]. Getting the dried whey protein concentrate and its effect on pan bread evaluation. Annals of Agricultural Science, Moshtohor Vol. 57, no. 2 (2019), pp.383-394.
https://search.emarefa.net/detail/BIM-1078803
American Medical Association (AMA)
al-Azab, Hana Muhammad& Abd al-Latif, Buthaynah Muhammad& Bahlul, Hammam al-Tukhi Muhammad& Ghazal, Jalal Abd al-Fattah Ibrahim& Mahmud, Mahmud Hasan Muhammad. Getting the dried whey protein concentrate and its effect on pan bread evaluation. Annals of Agricultural Science, Moshtohor. 2019. Vol. 57, no. 2, pp.383-394.
https://search.emarefa.net/detail/BIM-1078803
Data Type
Journal Articles
Language
English
Notes
-
Record ID
BIM-1078803