Whey protein concentrate gels with honey and wheat flour

Yamul, Diego Karim; Lupano, Cecilia Elena

doi:10.1016/j.foodres.2004.11.005

Cited by 13 publications

(10 citation statements)

References 19 publications

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“…These reactions, which are favored at neutral pH, have been reported to contribute to the color change . Similar results were obtained by Yamul and Lupano in whey protein–honey gels. On the other hand, the parameter a * (redness) was higher at pH 7 except in the dried gels with corn starch, where no significant differences ( P > 0.05) were observed.…”

Section: Resultssupporting

confidence: 87%

“…On the other hand, the dried gels at acidic pHs showed significantly lower values of water activity and moisture content than pH 7 samples, in which mold development was observed after 16 days of storage at both assayed compositions. Acidic gels have a weaker structure than pH 7 gels owing to the non‐covalent interactions that are responsible for the gel structure; thus, during drying, water evaporates more easily in acidic gels. In contrast, covalent interactions in pH 7 gels create a steady and closed structure that strongly holds water molecules, resulting in a product with higher water activity after drying.…”

Section: Resultsmentioning

confidence: 99%

“…The presence of other components also affects gel properties, as interactions between whey proteins and, for example, hydrocolloids can modify the cohesive energy that holds the molecules together in the gel structure. Yamul and Lupano found that wheat flour increased the strength of crosslinks in the whey protein gel structure.…”

Section: Introductionmentioning

confidence: 98%

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Obtention and characterization of dried gels prepared with whey proteins, honey and hydrocolloids mixture

et al. 2017

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Section: Resultssupporting

confidence: 87%

Section: Resultsmentioning

confidence: 99%

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Obtention and characterization of dried gels prepared with whey proteins, honey and hydrocolloids mixture

et al. 2017

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“…A similar finding was reported on taro 21. The higher solubility in flours may be because solubility of protein was more than 50% 38, 39, whereas that of starch was only 1.55–22%, as reported on cereal crops 40. Light transmittance provides information on the behavior of starch pastes when light passes through and depends on the swollen and non‐swollen granule remnants.…”

Section: Resultsmentioning

confidence: 99%

Effects of protein removal on the physicochemical properties of waxy maize flours

2012

Starch Stärke

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The effects of protein removal on the physicochemical properties of waxy maize flours were investigated. Protein removal caused significant reduction in the P and S contents of starches. Starch granules had a smoother surface and low protein content (<6 g/kg) compared with the flours. Both flours and starches had a typical A‐type X‐ray diffraction pattern, with a crystallinity range of 29.8–32.2% and 27.7–30.6%, respectively. Flours had higher swelling power and solubility, and lower light transmittance than starches. The gelatinization enthalpy and onset temperature of starches were higher compared with those of their counterpart flours. The retrogradation of flours was significantly greater compared with that of starches. Protein removal increased the peak viscosity, trough viscosity, final viscosity, and breakdown, whereas it decreased the setback and pasting temperature. Genotypic differences in those maize were related to the physicochemical characteristics of the flours and starches.

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“…6a and 6b). This may be due to the effects of added whey protein as a wall material, especially during cooking with water; β-lactoglobulin in whey proteins forms a gel [33] and, thus, enhances the gluten network formation in pasta samples. The micrographs of encapsulated particles (Figs.…”

Section: Powder and Pasta Morphologymentioning

confidence: 99%

Microencapsulation ofGarcinia CowaFruit Extract and Effect of its use on Pasta Process and Quality

Pillai

Prabhasankar

Jena

et al. 2012

International Journal of Food Properties

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Microencapsulation is employed to protect bioactive ingredients in foods and is also used for their controlled release at targeted sites. Hydroxycitric acid ((-)-HCA) is present in the fruits of certain species of Garcinia and it has been studied extensively for its unique regulatory effect on fatty acid synthesis, lipogenesis, appetite, and weight loss. Since hydroxycitric acid is hygroscopic in nature, it is very difficult to convert liquid extract from the fruits of Garcinia into dried powder. Hence, microencapsulation of Garcinia cowa fruit extract was performed in a pilot-scale co-current spray dryer with whey protein isolate as a wall material. In this study, two different wall-to-core ratios (1:1 and 1.5:1) and dryer outlet temperatures (90 and 105 • C) were used for assessing the encapsulation efficiency. The results in this study showed that the microencapsulation efficiency (based on HPLC analysis) and antioxidant properties (based on 2,2-diphenyl-1-picrylhydrazyl assay) were higher at 90 • C outlet temperature of the spray dryer using 1.5:1 wall-to-core ratio feed. Further, the spray-dried powders were incorporated into pasta processing and evaluated its quality characteristics. The results of this study demonstrated that incorporation of powder spray-dried at 90 • C outlet temperature with 1.5:1 wall-to-core pasta exhibited higher antioxidant activity as well as better cooking and sensory characteristics.

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Whey protein concentrate gels with honey and wheat flour

Cited by 13 publications

References 19 publications

Obtention and characterization of dried gels prepared with whey proteins, honey and hydrocolloids mixture

Obtention and characterization of dried gels prepared with whey proteins, honey and hydrocolloids mixture

Effects of protein removal on the physicochemical properties of waxy maize flours

Microencapsulation ofGarcinia CowaFruit Extract and Effect of its use on Pasta Process and Quality

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