Abstract
The effects of dairy ingredient substitution including whey protein concentrate (WPC), whey lactalbumin concentrate (WLAC) and skim milk powder (SMP) on functional properties of oat flour were investigated. Pasting analysis revealed that adding dairy ingredients at low substitution concentrations (5% and 10%) weaken the gel strength. WPC and WLAC resulted in increased hot paste stability compared to SMP as indicated by results obtained from a rapid visco analyser (RVA). Textural analysis suggested that WPC and SMP resulted in more elastic gels in comparison with WLAC, whereas WLAC reduced the elasticity of gel owing to the high denaturation resistance of α‐lactalbumin.
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