Abstract
AbstractAnimal blood is a by-product, which can be utilized in a value-adding way instead of being wasted. Allergen substitution is a good possibility especially for a substance that is difficult to substitute, such as milk. Blood plasma is a fluid with high protein content without blood (iron) taste and colour, so it is similar to milk in several ways. While investigating the substitution of milk, it is advisable to investigate the substitution of sugar as well because a lot of consumers who exclude milk from their diet find the glycaemic index and energy content of foods important. The investigated model food is a simple, homogeneous matrix: vanilla custard with milk and with and without sugar and vanilla custard with blood plasma and with and without sugar. Colour, pH and rheological attributes of custard sample groups were measured. According to the results the used protein source as well as sweetener significantly determine the colour, pH and texture of the final product. However, colour and pH are easy to change with other components (food colours, acidity regulators) and the effect of milk and sugar substitution on rheological attributes might not be possible to detect without instrumental analysis.
Highlights
Allergen substitution and fight against global obesity are in the focus of media and literature
Animal blood is a by-product, which can be utilized in a value-adding way instead of being wasted
Colour and pH are easy to change with other components and the effect of milk and sugar substitution on rheological attributes might not be possible to detect without instrumental analysis
Summary
Allergen substitution and fight against global obesity are in the focus of media and literature. It is very hard to substitute milk as an ingredient in foods. Milk contains on average 3.2% protein, whose main fractions are caseins (82.65%: 30.80% aS1-casein, 7.50% aS2-casein, 44.35% bþk-casein in proteins) and whey proteins (17.35% in proteins) (Ceballos et al, 2009). Bovine blood plasma contains 7.9% protein, whose main fractions are albumins (41.77% in proteins), immune-globulins, a- and b-globulins (53.17% in proteins) and fibrinogen (5.06% in proteins) (Halliday, 1975; Howell and Lawrie, 1983). It is interesting to compare the amino acid composition of these different protein sources to observe their nutritional value. It is interesting that the ratio of amino acids which contain sulphur is the opposite in the two different protein sources
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