Polymerized Whey Protein Isolates Impact on Organoleptic Properties of Camel Milk Stirred Yoghurt

Sakandar, Hafiz Arbab; Ahmad, Sarfraz; Aslam, Hafiz Khuram Wasim; Shakeel, Azam; Shoaib, Muhammad

doi:10.17957/jgiass/2.3.591

Cited by 4 publications

(3 citation statements)

References 6 publications

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“…In all samples, after 10 days of refrigerated storage, the chroma parameter decreased (p < 0.05). Color is the rst sense that registers with the consumer and uses to accept or reject the product 47,48 . Whey protein may undergo slight color changes when heated 49 .…”

Section: Colormentioning

confidence: 99%

Fresh white cheeses from buttermilk with polymerized whey protein: texture, color, gloss, cheese yield

Bielska

Cais‐Sokolińska

2023

Preprint

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Buttermilk and whey, despite their documented health and technological potential, are still not sufficiently utilized for the development of new products. In this research, the effect of heat treatment on whey protein’s texture, color, and gloss was analyzed using fresh white cheeses from buttermilk with polymerized whey protein. Additionally, the influence of the polymerization process on cheese yield and composition was examined. Four fresh white cheese samples were prepared: without whey protein concentrate (FWC); with whey protein concentrate (FWC/WPC); with single-heated polymerized whey protein (FWC/SPWP); and with double-heated polymerized whey protein (FWC/DPWP). The introduction of whey protein in buttermilk cheese production increased cheese yield over 2-fold. There were no differences in color and gloss between FWC/SPWP and FWC/DPWP samples.

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Section: Colormentioning

confidence: 99%

Fresh white cheeses from buttermilk with polymerized whey protein: texture, color, gloss, cheese yield

Bielska

Cais‐Sokolińska

2023

Preprint

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“…Sensory evaluation: Sensory evaluation is the most important quality parameter for the acceptance or rejection of product. Beef kababs incorporated with protease or unripe latex extract of papaya affect the sensory attributes like flavour, juiciness, texture and overall acceptability other than colour Sakandar et al (2014). The lowest scores were given to flavour and juiciness with the addition of protease in beef kababs.…”

Section: Texturementioning

confidence: 99%

EXTRACTION AND UTILIZATION OF PAPAYA EXTRACT AS MEAT TENDERIZER AND ANTIMICROBIAL ACTIVITY AGAINST Salmonella typhimurium

Saeed¹,

Rahman²,

Shabbir³

et al. 2017

PAKJAS

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Papaya extract from Carica papaya (dwarf solo) was found to curtail active growth of Salmonella typhimurium. Four different segments of Carica papaya fruit were processed and protein concentration of unripen peel (48.7%), unripen latex (58.5%), ripe peel (40.5%) and ripe latex (50.7%) were observed. The protease activity and pH of extract of unripe latex, unripe peel, ripe latex and ripe peel were recorded as "1648-9.20", "1684.5-9.91" and "5-4.5", "6-4.7" respectively. The proteolytic activity of unripe and ripe peel extract was observed as 9.20 and 9.91 at pH 4.5 and 4.7. The proteolytic activity of unripe and ripe latex extract was observed as 1648 and 1680.5 at pH 5 and 6 respectively. Anti-Salmonella activity of papaya extract was accessed through multiple dilution technique to find out minimum inhibitory concentration. Papaya extract from ripe peel showed minimum 25.31µg of MIC50 and 50.62µg of MIC90, followed by unripe latex with MIC50 at 36.56µg and MIC90 at 73.12µg. However, the MIC50 for unripen peel was 60.93µg and MIC90 at 121.87µg likewise the papaya extract derived from ripe latex showed MIC50 at 63.37µg and MIC90 at 126.75µg. Ripe peel and unripen latex had better potential to control Salmonella typhimurium growth. The beef kababs incorporated with unripe latex extract at various levels (0, 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0 mg/100g), showed significant reduction in moisture contents while protein, fat, ash, cooking yield and texture showed non-significant variation during storage.

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“…The literature data mainly concerns cow milk, which represents 85% of the milk consumed in the world and, to a lesser extent, goat and sheep milk. Studies on other dairy animals (buffalo, yak, mare, and camel) are rather scarce, in spite of their nutritional interest (Sakandar, 2014). Soy milk (plain/flavored) is prepared to drink and applicable to all or any sections of individuals littered with lactase deficiency (Infants/youth/old/pregnant etc).…”

Section: Introductionmentioning

confidence: 99%

Extraction of Soya Milk From Different Varieties of Soya Beans and Comparative Study for Better Nutrition With Buffalo Milk

Shakeel¹,

Saeed²,

Aslam³

et al. 2015

JGIASS

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Soy foods have high plant protein content and contain polyphenol components, such as isoflavones. Different varieties of soya bean (Rawal 1, NARC 2, Ajmeri. William 82. Line 1 (SA-7260) and Line 2 (PSC-60) were compared and analyzed their nutritional and sensory characteristics. The better selected (William 82) variety of soya beans is compared with the buffalo milk, its nutritional values, taste and other parameters. This study examined the result of storage temperature on the shell-life of soya milk keep at 4 º C. The use of soybean for the assembly of soy milk was studied. Soy milk was extracted from whole and dehulled seeds. All soy milk samples were analyzed for proximate composition (moisture%, ash%, total solids, fat) and therefore the organoleptic tests (color, appearance, texture, taste, flavor and overall acceptability) of the soy milk samples were evaluated to work out the shelf-stability of the merchandise throughout refrigeration and temperature storage. Proximate analysis of soymilk and buffalo milk showed that there was little difference between soymilk and buffalo milk as showed in tables maximum nutritional values as protein, fat, milk yield and carbohydrates 4.81, 2.09, 93 and 6.28% respectively for soymilk and for buffalo milk maximum nutritional values as protein, fat, milk yield and carbohydrates 4.36-4.78, 6.4, 94 and 5.26% respectively. The study was designed to examine the effect of temperature on the shell-life of soymilk stored at 4 º C. It also aimed at developing shelf stable soya milk.

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Polymerized Whey Protein Isolates Impact on Organoleptic Properties of Camel Milk Stirred Yoghurt

Cited by 4 publications

References 6 publications

Fresh white cheeses from buttermilk with polymerized whey protein: texture, color, gloss, cheese yield

Fresh white cheeses from buttermilk with polymerized whey protein: texture, color, gloss, cheese yield

EXTRACTION AND UTILIZATION OF PAPAYA EXTRACT AS MEAT TENDERIZER AND ANTIMICROBIAL ACTIVITY AGAINST Salmonella typhimurium

Extraction of Soya Milk From Different Varieties of Soya Beans and Comparative Study for Better Nutrition With Buffalo Milk

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