Title: Effect of incorporating whey protein concentrate into stevia‐sweetened Kulfi on physicochemical and sensory properties
Abstract:In 50% sugar replaced with 0.05% stevia‐added K ulfi, whey protein concentrate ( WPC ) at 0, 2, 3 and 4% levels were separately incorporated. Increase in WPC level resulted in significant ( P < 0.0...In 50% sugar replaced with 0.05% stevia‐added K ulfi, whey protein concentrate ( WPC ) at 0, 2, 3 and 4% levels were separately incorporated. Increase in WPC level resulted in significant ( P < 0.05) decrease in freezing point, melting rate, hardness and moisture percentage and significant ( P < 0.05) increase in specific gravity, protein percentage and total calorie content in the product. Among 0, 2, 3 and 4% WPC ‐added K ulfi, 3% WPC ‐added K ulfi was adjudged as best by a panel of judges. Above 3% WPC addition, the product was very soft and possessed undesirable whey flavour.Read More
Publication Year: 2012
Publication Date: 2012-10-19
Language: en
Type: article
Indexed In: ['crossref']
Access and Citation
Cited By Count: 13
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