CHANGE OF FUNCTIONAL PROPERTIES OF WHEY PROTEIN
Sweet and sour (salted or unsalted) whey protein concentrates were used after acetylation with acetic anhydride or succinylation with succinic anhydride at 0.5 % to improve the functional properties of dough. The addition of sweet salted whey protein concentrates and acetylated at 0.5% and added at...
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| Format: | Article |
| Language: | English |
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College of Agriculture
2012-10-01
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| Series: | Mesopotamia Journal of Agriculture |
| Online Access: | https://magrj.mosuljournals.com/article_54814_7c04c44c0bffabd32e864d7b2f8b2321.pdf |
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| _version_ | 1849703369182019584 |
|---|---|
| author | Mowafak M Ali Al-Obydi |
| author_facet | Mowafak M Ali Al-Obydi |
| author_sort | Mowafak M Ali Al-Obydi |
| collection | DOAJ |
| description | Sweet and sour (salted or unsalted) whey protein concentrates were used after acetylation with acetic anhydride or succinylation with succinic anhydride at 0.5 % to improve the functional properties of dough. The addition of sweet salted whey protein concentrates and acetylated at 0.5% and added at 15% to the dough resulted in highest values of loaf volume and spongyness while when used at 40% it gave an unacceptable results. This indicates that addition of these concentrates was best at 15% of the dough followed by 30% then by 40% for all the treatments.
Sensory evaluation indicates that the loaf made from doughs with the addition of ace-
tylated and succinylated at 0.5% and added at 15% to the dough gave the best res ults for all the studied properties followed by 30% addition while at 40% addition was the lowest and the loaf was unacceptable. |
| format | Article |
| id | doaj-art-070afe0638f34931bb02e56b5d4f6b9a |
| institution | DOAJ |
| issn | 1815-316X 2224-9796 |
| language | English |
| publishDate | 2012-10-01 |
| publisher | College of Agriculture |
| record_format | Article |
| series | Mesopotamia Journal of Agriculture |
| spelling | doaj-art-070afe0638f34931bb02e56b5d4f6b9a2025-08-20T03:17:18ZengCollege of AgricultureMesopotamia Journal of Agriculture1815-316X2224-97962012-10-0140318218910.33899/magrj.2012.5481454814CHANGE OF FUNCTIONAL PROPERTIES OF WHEY PROTEINMowafak M Ali Al-ObydiSweet and sour (salted or unsalted) whey protein concentrates were used after acetylation with acetic anhydride or succinylation with succinic anhydride at 0.5 % to improve the functional properties of dough. The addition of sweet salted whey protein concentrates and acetylated at 0.5% and added at 15% to the dough resulted in highest values of loaf volume and spongyness while when used at 40% it gave an unacceptable results. This indicates that addition of these concentrates was best at 15% of the dough followed by 30% then by 40% for all the treatments. Sensory evaluation indicates that the loaf made from doughs with the addition of ace- tylated and succinylated at 0.5% and added at 15% to the dough gave the best res ults for all the studied properties followed by 30% addition while at 40% addition was the lowest and the loaf was unacceptable.https://magrj.mosuljournals.com/article_54814_7c04c44c0bffabd32e864d7b2f8b2321.pdf |
| spellingShingle | Mowafak M Ali Al-Obydi CHANGE OF FUNCTIONAL PROPERTIES OF WHEY PROTEIN Mesopotamia Journal of Agriculture |
| title | CHANGE OF FUNCTIONAL PROPERTIES OF WHEY PROTEIN |
| title_full | CHANGE OF FUNCTIONAL PROPERTIES OF WHEY PROTEIN |
| title_fullStr | CHANGE OF FUNCTIONAL PROPERTIES OF WHEY PROTEIN |
| title_full_unstemmed | CHANGE OF FUNCTIONAL PROPERTIES OF WHEY PROTEIN |
| title_short | CHANGE OF FUNCTIONAL PROPERTIES OF WHEY PROTEIN |
| title_sort | change of functional properties of whey protein |
| url | https://magrj.mosuljournals.com/article_54814_7c04c44c0bffabd32e864d7b2f8b2321.pdf |
| work_keys_str_mv | AT mowafakmalialobydi changeoffunctionalpropertiesofwheyprotein |