Effect of Whey Protein Concentrate on Physicochemical, Sensory and Antioxidative Properties of High-Protein Fat-Free Dairy Desserts

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...

Full description

Bibliographic Details
Main Authors: Katarzyna Kusio, Jagoda O. Szafrańska, Wojciech Radzki, Bartosz G. Sołowiej
Format: Article
Language:English
Published: MDPI AG 2020-10-01
Series:Applied Sciences
Subjects:
dairy dessert
whey proteins
fat-free
high-protein
texture
viscoelastic properties
Online Access:https://www.mdpi.com/2076-3417/10/20/7064

Similar Items

Similar Items