Functional Properties of Whipped Cream as Affected by Addition of Β-Lactoglobulin and Α-Lactalbumin
El-Abd, M., Salama, F., Zeidan, M., Baker, E. (2017). Functional Properties of Whipped Cream as Affected by Addition of Β-Lactoglobulin and Α-Lactalbumin. EKB Journal Management System, 8(9), 387-390. doi: 10.21608/jfds.2017.38911
M. M. El-Abd; Fatma M. M. Salama; M. A. Zeidan; Enas A. Baker. "Functional Properties of Whipped Cream as Affected by Addition of Β-Lactoglobulin and Α-Lactalbumin". EKB Journal Management System, 8, 9, 2017, 387-390. doi: 10.21608/jfds.2017.38911
El-Abd, M., Salama, F., Zeidan, M., Baker, E. (2017). 'Functional Properties of Whipped Cream as Affected by Addition of Β-Lactoglobulin and Α-Lactalbumin', EKB Journal Management System, 8(9), pp. 387-390. doi: 10.21608/jfds.2017.38911
El-Abd, M., Salama, F., Zeidan, M., Baker, E. Functional Properties of Whipped Cream as Affected by Addition of Β-Lactoglobulin and Α-Lactalbumin. EKB Journal Management System, 2017; 8(9): 387-390. doi: 10.21608/jfds.2017.38911

Functional Properties of Whipped Cream as Affected by Addition of Β-Lactoglobulin and Α-Lactalbumin

Journal of Food and Dairy Sciences
Article 13, Volume 8, Issue 9, September 2017, Page 387-390  XML PDF (365.24 K)
Document Type: Original Article
DOI: 10.21608/jfds.2017.38911
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Authors
M. M. El-Abd1; Fatma M. M. Salama1; M. A. Zeidan2; Enas A. Baker2
1Dairy Department. Faculty of Agriculture. Cairo Univ. Egypt.
2Food Tech. Res. Inst., Agriculture Research Center, Giza, Egypt
Abstract
Effect of adding whey protein concentrate (WPC), β-Lactoglobulin (β-LG) and alfalactalbumin (α-LA) on the functional properties of Whipped cream was examined. Obtained results showed unchangeable values of pH, the highest pH was found when skim milk powder was used compared with other treatments. Higher overrun (%) was also found when β-Lactoglobulin (β-LG) and alfalactalbumin (α-LA) were incorporated in whipped cream than whey protein concentrate (WPC). Samples showed changeable values of whipping time .The sensory evaluation   showed that treatment  with alfalactalbumin (α-LA)was of the most acceptable flavor body & texture and appearance, as compared with other treatments .
Keywords
whipped cream; whey protein concentrate(WPC); β-Lactoglobulin(β-LG)and alfalactalbumin(α-LA); Functional properties
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