Protein fortification in oat flour gel using various dairy protein ingredients: An evaluation of textural and pasting properties-Reference-Cited by-同舟云学术

Protein fortification in oat flour gel using various dairy protein ingredients: An evaluation of textural and pasting properties

Published:2023-10-02 Issue:1 Volume:77 Page:71-80
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Kumar Lokesh¹,Brennan Margaret¹,Zheng Haotian²^ORCID,Kumar Gaurav³,Brennan Charles⁴⁵

Affiliation:

1. Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln 7647 New Zealand

2. Department of Food, Bioprocessing and Nutrition Sciences & Southeast Dairy Foods Research Center North Carolina State University Raleigh 27695 USA

3. Department of Chemical and Biological Engineering Monash University Clayton Vic 3168 Australia

4. School of Science RMIT University Melbourne Vic 3000 Australia

5. Riddet Institute Palmerston North 4442 New Zealand

Abstract

The effects of dairy ingredient substitution including whey protein concentrate (WPC), whey lactalbumin concentrate (WLAC) and skim milk powder (SMP) on functional properties of oat flour were investigated. Pasting analysis revealed that adding dairy ingredients at low substitution concentrations (5% and 10%) weaken the gel strength. WPC and WLAC resulted in increased hot paste stability compared to SMP as indicated by results obtained from a rapid visco analyser (RVA). Textural analysis suggested that WPC and SMP resulted in more elastic gels in comparison with WLAC, whereas WLAC reduced the elasticity of gel owing to the high denaturation resistance of α‐lactalbumin.

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.13018

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