Abstract
In this research, Whey Protein Concentrate (WPC) conformational structure was modified using thermal treatment at different pHs and heating times. Turbidity, particle size distribution, intrinsic fluorescence properties, and soluble and insoluble aggregates content of WPC were measured. Moreover, physical properties of whipped cream containing modified WPC were studied using RSM design. Analysis showed that thermal treatment at lower pH values and longer time of WPC solutions increased viscosity (whipping cream), firmness and decreased syneresis and overrun of the whipped cream, leading to a better stability in the final products. Our result showed that in the whipped cream containing modified WPC that had been treated at higher thermal treatment time and lower pH values had desirable textural properties. In the case of whipped cream containing WPC heated for 20 min at lower pH values, better stability was observed even at low fat content as compared to the other process conditions.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
