Publication

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

Citations
Altmetric:
Authors
Kumar, Lokesh, Brennan, Margaret, Zheng, Haotian, Kumar, Gaurav, Brennan, Charles
Date
2024-02
Type
Journal Article
Collections
Department of Wine, Food and Molecular Biosciences
Keywords
fortification, microstructure, milk proteins, new product development, texture, whey protein concentrate
Fields of Research
ANZSRC::300602 Food chemistry and food sensory science, ANZSRC::300603 Food nutritional balance, ANZSRC::300607 Food technology, ANZSRC::30 Agricultural, veterinary and food sciences, ANZSRC::31 Biological sciences, ANZSRC::40 Engineering
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.
Files
Published version
Adobe PDF, 511.15 KB
Permalink
https://hdl.handle.net/10182/16531
Source DOI
10.1111/1471-0307.13018
Rights
© 2023 The Authors.
Creative Commons Rights
Attribution-NonCommercial-NoDerivatives
cbn
Access Rights
Full item page