THE USE OF MILK PROTEIN CONCENTRATE (MPC-85) IN THE PRODUCTION OF LOW-FAT AND STUDY ITS PHYSICOCHEMICAL AND SENSORY PROPERTIES CREAM

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GHOLAMHOSSEINPOUR A.; MAZAHERI TEHRANI M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: Iranian Food Science and Technology Research Journal Year:2011 | Volume:7 | Issue:2 Page(s): 172-178

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Title

THE USE OF MILK PROTEIN CONCENTRATE (MPC-85) IN THE PRODUCTION OF LOW-FAT AND STUDY ITS PHYSICOCHEMICAL AND SENSORY PROPERTIES CREAM

Author(s)

GHOLAMHOSSEINPOUR A. | MAZAHERI TEHRANI M. | Issue Writer Certificate

Keywords

LOW-FAT CREAMQ2

MPCQ3

FAT SUBSTITUTEQ3

ACIDITYQ3

APPARENT VISCOSITYQ3

Abstract

Today, production of low-fat products is on the rise. There are several ways to produce mentioned products which one of them is the use of FAT SUBSTITUTEs. In this research, table cream (30% fat) was used as the basis for production and the effect of milk protein concentrate (MPC) was studied on physicochemical (water holding capacity, APPARENT VISCOSITY, pH, ACIDITY, fat) and sensory properties of the final product at 0 %, 6 %, 7.2 %, 8.3 %, 9.3 %, 10.2 % and 11.1 % w/w levels. Results indicated that compared to control, ACIDITY and APPARENT VISCOSITY are significantly increased and fat, water holding capacity and pH are significantly decreased with increasing MPC (P<0.05). Also, the produced samples achieved required scores in color and appearance, homogeneity and odor parameters but in other cases the results were not acceptable.

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APA: Copy

GHOLAMHOSSEINPOUR, A., & MAZAHERI TEHRANI, M.. (2011). THE USE OF MILK PROTEIN CONCENTRATE (MPC-85) IN THE PRODUCTION OF LOW-FAT AND STUDY ITS PHYSICOCHEMICAL AND SENSORY PROPERTIES CREAM. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 7(2), 172-178. SID. https://sid.ir/paper/143721/en

Vancouver: Copy

GHOLAMHOSSEINPOUR A., MAZAHERI TEHRANI M.. THE USE OF MILK PROTEIN CONCENTRATE (MPC-85) IN THE PRODUCTION OF LOW-FAT AND STUDY ITS PHYSICOCHEMICAL AND SENSORY PROPERTIES CREAM. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2011;7(2):172-178. Available from: https://sid.ir/paper/143721/en

IEEE: Copy

A. GHOLAMHOSSEINPOUR, and M. MAZAHERI TEHRANI, “THE USE OF MILK PROTEIN CONCENTRATE (MPC-85) IN THE PRODUCTION OF LOW-FAT AND STUDY ITS PHYSICOCHEMICAL AND SENSORY PROPERTIES CREAM,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 7, no. 2, pp. 172–178, 2011, [Online]. Available: https://sid.ir/paper/143721/en

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