EFFECT OF DIFFERENT LEVELS OF WHEY PROTEIN CONCENTRATE ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MUFFIN CAKE

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AYOUBI A.; HABIBI NAJAFI M.B.; KARIMI M.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2011 | Volume:8 | Issue:29 Page(s): 81-88

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Title

EFFECT OF DIFFERENT LEVELS OF WHEY PROTEIN CONCENTRATE ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MUFFIN CAKE

Author(s)

AYOUBI A. | HABIBI NAJAFI M.B. | KARIMI M. | Issue Writer Certificate

Keywords

CAKEQ1

WHEY PROTEIN CONCENTRATE (WPC)Q2

WATER ACTIVITY (AW)Q3

SENSORY PROPERTIESQ3

Abstract

In this study, physicochemical properties, sensory characteristics and shelf life of muffin prepared by substitution of egg white with different levels of whey protein concentrate (WPC) were evaluated. WPC at three levels – 25, 50 and 75%– was considered as variable treatment. Physicochemical properties including butter pH, butter consistency, CAKE pH, weight loss, density, moisture, shelf life properties including water activity (aw) and hardness after 1, 2 and 10 days storage and SENSORY PROPERTIES including crust color, taste, texture and total acceptance were measured and the result were analyzed. Data analysis showed that WPC substitution levels affected all of properties. In comparison with control butter pH, CAKE pH, moisture, density, aw and hardness after 1, 2 and 10 days storage decreased whereas consistency and weight loss increased with increase of substitution level. Also WPC substitution levels affected all of SENSORY PROPERTIES. Color score increased with 25 and 50 % WPC but decreased with 75% WPC. Texture, taste and total acceptance scores decreased with increase of substitution. No significant difference of taste and total acceptance scores with control up to 50 % replacement level was noticed; however it became significant at 75% replacement level.

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APA: Copy

AYOUBI, A., HABIBI NAJAFI, M.B., & KARIMI, M.. (2011). EFFECT OF DIFFERENT LEVELS OF WHEY PROTEIN CONCENTRATE ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MUFFIN CAKE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 8(29), 81-88. SID. https://sid.ir/paper/72194/en

Vancouver: Copy

AYOUBI A., HABIBI NAJAFI M.B., KARIMI M.. EFFECT OF DIFFERENT LEVELS OF WHEY PROTEIN CONCENTRATE ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MUFFIN CAKE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2011;8(29):81-88. Available from: https://sid.ir/paper/72194/en

IEEE: Copy

A. AYOUBI, M.B. HABIBI NAJAFI, and M. KARIMI, “EFFECT OF DIFFERENT LEVELS OF WHEY PROTEIN CONCENTRATE ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MUFFIN CAKE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 8, no. 29, pp. 81–88, 2011, [Online]. Available: https://sid.ir/paper/72194/en

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