el-Neshawy A A, el-Shafie N M
Food Science Department, Faculty of Agriculture, Zagazig University, Egypt.
Nahrung. 1988;32(10):939-43. doi: 10.1002/food.19880321005.
Zabadi was made from cow's milk incorporated with 10, 20 and 30% whey protein concentrate (WPC) or 2, 4 and 6% soy protein concentrate (SPC). Addition of WPC up to 20% or SPC up to 4% to cow's milk improved the consistency and flavour of the resultant zabadi and also increased its total solids, total protein, acidity, total volatile fatty acids and soluble nitrogen contents. When WPC was added to cow's milk at a level of 20% together with SPC at a level of 2% the best quality zabadi was obtained.
扎巴迪是由牛奶制成，其中加入了10%、20%和30%的乳清蛋白浓缩物（WPC）或2%、4%和6%的大豆蛋白浓缩物（SPC）。向牛奶中添加高达20%的WPC或高达4%的SPC可改善所得扎巴迪的稠度和风味，还可提高其总固形物、总蛋白、酸度、总挥发性脂肪酸和可溶性氮含量。当以20%的水平将WPC与2%的水平的SPC一起添加到牛奶中时，可获得质量最佳的扎巴迪。
