Functional Properties of Whipped Cream as Affected by Addition of Β-Lactoglobulin and Α-Lactalbumin

El-Abd, M. M.; Salama, Fatma M. M.; Zeidan, M. A.; Baker, Enas A.

doi:10.21608/jfds.2017.38911

Cited by 2 publications

(2 citation statements)

References 2 publications

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“…The results showed that whipped cream samples had cohesiveness values ranging from 0.47 to 0.53 for which the greatest value was found for whipped cream prepared with carrageenan and cremodan se 80 and the lowest value obtained was for whipped cream containing only κ‐carrageenan. El‐Abd et al (2017) investigated the impact of WPC on the functional qualities of whipped cream. They found that the inclusion of whey proteins enhanced the hardness and cohesiveness of whipped cream samples.…”

Section: Resultsmentioning

confidence: 99%

“…Gafour Walid & Esmat ( 2020) studied using hydrocolloids as a stabilizer blend in whipped cream. The results showed that whipped cream samples had cohesiveness values ranging from 0.47 to 0.53 for which the greatest value was found for whipped cream prepared with carrageenan and cremodan se 80 and the lowest value obtained was for whipped cream containing only κ-carrageenan El-Abd et al (2017). investigated the impact of WPC on the functional qualities of whipped cream.…”

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Effect of inulin and whey protein concentrate on the physicochemical properties and shelf life of reduced‐fat cream puffs

Onsri

Hudthagosol

Sanporkha

2022

Food Processing Preservation

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This study used inulin at 20, 35, and 50% and whey protein concentrate (WPC) at 5, 10, and 15% in crust (CPC) and filling (CPF) of cream puffs. Addition of inulin and WPC significantly decreased the viscosity and specific volume. Using inulin at 20% retained a defined structure of CPC. In sensory evaluation, 20% inulin and 10% WPC formula received the highest scores of appearance and taste among the formulas. For CPF, too high viscosity was found in treatment using inulin at 35 and 50%. The panelists rated the 20% inulin and 5% WPC highest in texture, taste, odor, and overall acceptability. Thus, developed formula could reduce total energy from fat and increase 90% of dietary fiber and 19% of protein. Inulin and WPC were successfully used as fat replacers to extend shelf life of the storage times from 9 to 13 days while passing the microbiological standard. Novelty impact statement Inulin and WPC could be used to replace fat in cream puff products. Inulin and WPC could extend the shelf life of cream puff products in terms of microbiological and sensory properties. Increasing WPC content more than 10% in filling formulation added undesirable sensory characteristics.

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Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

Effect of inulin and whey protein concentrate on the physicochemical properties and shelf life of reduced‐fat cream puffs

Onsri

Hudthagosol

Sanporkha

2022

Food Processing Preservation

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Use of Raw and Physically Modified Rice Starches as Fat Replacer in Whipping Cream

Iftikhar

Dutta

2020

Curr Res Nutr Food Sci

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Raw, retrograded and retrograded-annealed starches obtained in a previous novel study from three rice varieties widely differing in apparent amylose content (22.7%, 9.8% and 0.3%) were applied for partially replacing fat in fresh cream to prepare to the consistency of whipping cream with approximately 15% final fat concentration. Properties of the whipped creams were studied and compared with a commercial whipping cream taken as standard. Differences between the mean values were assessed by Duncan’s multiple range tests at a significance level of 95%. Fat replacement resulted in whipping time as low as 60 seconds and improved foam stability of the whipped creams with significant overrun (up to 44%), suggesting industrial applicability of the starch samples as fat replacers. Incorporated starch resulted in better water retention and structural stability lower weeping out of liquid upon freezing and thawing. Modified waxy starch substitution resulted in cream texture closest to the commercial cream standard, suggesting efficient fat replacement. Thereby, starch incorporated whipping cream with more than 62% lower fat content than commercial variants could be obtained. This would thereby help in lower glycemic index, low calorie and lower priced alternative to common fat-rich whipping creams.

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Functional Properties of Whipped Cream as Affected by Addition of Β-Lactoglobulin and Α-Lactalbumin

Cited by 2 publications

References 2 publications

Effect of inulin and whey protein concentrate on the physicochemical properties and shelf life of reduced‐fat cream puffs

Effect of inulin and whey protein concentrate on the physicochemical properties and shelf life of reduced‐fat cream puffs

Use of Raw and Physically Modified Rice Starches as Fat Replacer in Whipping Cream

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