乳清蛋白和酪蛋白水解物对饼干流变学、质地和感官特性的影响。
Effect of whey and casein protein hydrolysates on rheological, textural and sensory properties of cookies.
作者信息
Gani Adil, Broadway A A, Ahmad Mudasir, Ashwar Bilal Ahmad, Wani Ali Abas, Wani Sajad Mohd, Masoodi F A, Khatkar Bupinder Singh
机构信息
Department of Food Science and Technology, University of Kashmir, 190006 Srinagar, India.
Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad, India.
出版信息
J Food Sci Technol. 2015 Sep;52(9):5718-26. doi: 10.1007/s13197-014-1649-3. Epub 2014 Nov 21.
Milk proteins were hydrolyzed by papain and their effect on the rheological, textural and sensory properties of cookies were investigated. Water absorption (%) decreased significantly as the amount of milk protein concentrates and hydrolysates increased up to a level of 15 % in the wheat flour. Dough extensibility decreased with inrease in parental proteins and their hydrolysates in wheat flour, significantly. Similarly, the pasting properties also varied significantly in direct proportion to the quantity added in the wheat flour. The colour difference (ΔE) of cookies supplemented with milk protein concentrates and hydrolysates were significantly higher than cookies prepared from control. Physical and sensory characteristics of cookies at 5 % level of supplementation were found to be acceptable. Also the scores assigned by the judges for texture and colour were in good agreement with the measurements derived from the physical tests.
用木瓜蛋白酶水解乳蛋白，并研究其对饼干流变学、质地和感官特性的影响。随着小麦粉中乳蛋白浓缩物和水解产物的量增加至15%，吸水率（%）显著降低。面团延展性随着小麦粉中亲本蛋白及其水解产物的增加而显著降低。同样，糊化特性也与添加到小麦粉中的量直接成比例地显著变化。添加乳蛋白浓缩物和水解产物的饼干的色差（ΔE）显著高于对照制备的饼干。发现在5%添加水平下饼干的物理和感官特性是可接受的。评委对质地和颜色给出的分数也与物理测试得出的测量结果高度一致。
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