Effect of Whey Protein Concentrate on Physicochemical, Sensory and Antioxidative Properties of High-Protein Fat-Free Dairy Desserts
This study evaluates a new formula for high-protein fat-free dairy desserts. The rheological, textural, organoleptic and antioxidative properties of this product have been examined. They were prepared in laboratory conditions using a magnetic stirrer and then mixed in a water bath at 80 °C for 10 mi...
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MDPI AG
2020-10-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/10/20/7064 |
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| author | Katarzyna Kusio Jagoda O. Szafrańska Wojciech Radzki Bartosz G. Sołowiej |
| author_facet | Katarzyna Kusio Jagoda O. Szafrańska Wojciech Radzki Bartosz G. Sołowiej |
| author_sort | Katarzyna Kusio |
| collection | DOAJ |
| description | This study evaluates a new formula for high-protein fat-free dairy desserts. The rheological, textural, organoleptic and antioxidative properties of this product have been examined. They were prepared in laboratory conditions using a magnetic stirrer and then mixed in a water bath at 80 °C for 10 min. The composition included skimmed-milk powder, different concentrations of whey proteins (WPC80) (5, 7, 9, 11 or 13%), sucrose and ĸ-carrageenan. Samples were stored at 4 °C. The use of different amounts of whey proteins significantly influenced the texture, rheological properties and appearance of dairy desserts. With the increase of WPC80 content, the hardness (5–11%), adhesiveness (5–13%), cohesiveness (513%), springiness (5–11%) and viscosity (5–13%) of the high-protein fat-free dairy desserts increased. Elastic (gel) properties were exhibited throughout the process (G’ > G”). This result was confirmed by the measurements of tan(δ) (tan(δ) < 1). Water activity decreased with an increase in WPC80 content. Health-promoting features using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) measurements were evaluated. Both methods showed that the samples have antioxidant properties. Panelists described desserts with 9% WPC80 as the most favorable according to sensory properties. This research promotes the reduction of production waste using high-protein whey powder, a by-product of whey from cheese manufacturing, as a main component during food production, and it also promotes fat-free food. |
| first_indexed | 2024-03-10T15:43:44Z |
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| id | doaj.art-b9ca957bb7374d54bdc48a93ce6112c7 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T15:43:44Z |
| publishDate | 2020-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-b9ca957bb7374d54bdc48a93ce6112c72023-11-20T16:40:51ZengMDPI AGApplied Sciences2076-34172020-10-011020706410.3390/app10207064Effect of Whey Protein Concentrate on Physicochemical, Sensory and Antioxidative Properties of High-Protein Fat-Free Dairy DessertsKatarzyna Kusio0Jagoda O. Szafrańska1Wojciech Radzki2Bartosz G. Sołowiej3Hotel and Catering School, Św. Brata Alberta 1, 26-600 Radom, PolandDepartment of Milk Technology and Hydrocolloids, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, PolandDepartment of Fruits, Vegetables and Mushrooms Technology, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, PolandDepartment of Milk Technology and Hydrocolloids, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, PolandThis study evaluates a new formula for high-protein fat-free dairy desserts. The rheological, textural, organoleptic and antioxidative properties of this product have been examined. They were prepared in laboratory conditions using a magnetic stirrer and then mixed in a water bath at 80 °C for 10 min. The composition included skimmed-milk powder, different concentrations of whey proteins (WPC80) (5, 7, 9, 11 or 13%), sucrose and ĸ-carrageenan. Samples were stored at 4 °C. The use of different amounts of whey proteins significantly influenced the texture, rheological properties and appearance of dairy desserts. With the increase of WPC80 content, the hardness (5–11%), adhesiveness (5–13%), cohesiveness (513%), springiness (5–11%) and viscosity (5–13%) of the high-protein fat-free dairy desserts increased. Elastic (gel) properties were exhibited throughout the process (G’ > G”). This result was confirmed by the measurements of tan(δ) (tan(δ) < 1). Water activity decreased with an increase in WPC80 content. Health-promoting features using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) measurements were evaluated. Both methods showed that the samples have antioxidant properties. Panelists described desserts with 9% WPC80 as the most favorable according to sensory properties. This research promotes the reduction of production waste using high-protein whey powder, a by-product of whey from cheese manufacturing, as a main component during food production, and it also promotes fat-free food.https://www.mdpi.com/2076-3417/10/20/7064dairy dessertwhey proteinsfat-freehigh-proteintextureviscoelastic properties |
| spellingShingle | Katarzyna Kusio Jagoda O. Szafrańska Wojciech Radzki Bartosz G. Sołowiej Effect of Whey Protein Concentrate on Physicochemical, Sensory and Antioxidative Properties of High-Protein Fat-Free Dairy Desserts Applied Sciences dairy dessert whey proteins fat-free high-protein texture viscoelastic properties |
| title | Effect of Whey Protein Concentrate on Physicochemical, Sensory and Antioxidative Properties of High-Protein Fat-Free Dairy Desserts |
| title_full | Effect of Whey Protein Concentrate on Physicochemical, Sensory and Antioxidative Properties of High-Protein Fat-Free Dairy Desserts |
| title_fullStr | Effect of Whey Protein Concentrate on Physicochemical, Sensory and Antioxidative Properties of High-Protein Fat-Free Dairy Desserts |
| title_full_unstemmed | Effect of Whey Protein Concentrate on Physicochemical, Sensory and Antioxidative Properties of High-Protein Fat-Free Dairy Desserts |
| title_short | Effect of Whey Protein Concentrate on Physicochemical, Sensory and Antioxidative Properties of High-Protein Fat-Free Dairy Desserts |
| title_sort | effect of whey protein concentrate on physicochemical sensory and antioxidative properties of high protein fat free dairy desserts |
| topic | dairy dessert whey proteins fat-free high-protein texture viscoelastic properties |
| url | https://www.mdpi.com/2076-3417/10/20/7064 |
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