Utilisation of dairy by-products and ?-glucan in eriste production
Küçük Resim Yok
Tarih
2015
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wageningen Academic Publishers
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Three different dairy by-products (whey protein concentrate powder, WPC; whey powder, WP; and buttermilk powder, BP) and beta-glucan (beta G) concentrate were used in eriste formulation to improve nutritional properties of eriste. WPC, WP and BP were used at 0, 5, 7.5 and 10% levels and beta G was used at 0, 3, 5 and 7% levels in eriste formulation according to (3x4x4)x2 factorial design. Some physical (colour and breaking strength), chemical (moisture, ash, protein, fat, cellulose, phytic acid and mineral contents), cooking and sensory properties of samples were investigated. Combination of beta G with dairy by-products had a decreasing effect on breaking strength of eriste samples. beta G gave darker samples in eriste colour. WPC, BP and beta G addition significantly increased the protein, fat and cellulose contents of the samples, respectively. Both dairy by-products and beta G increased mineral (calcium, magnesium and phosphorus) contents of the samples. The 10% dairy by-products supplementation instead of wheat flour increased cooking loss values of eriste samples from 4.41% to 7.16%. As a result of sensory evaluation, eriste samples containing BP gave the highest scores.
Açıklama
Anahtar Kelimeler
Dairy By-Products, Eriste, Beta-Glucan, Mineral, Nutrition, Protein
Kaynak
Quality Assurance And Safety Of Crops & Foods
WoS Q Değeri
Q4
Scopus Q Değeri
Q2
Cilt
7
Sayı
5
