Effect of adding whey protein concentrate (WPC), β-Lactoglobulin (β-LG) and alfalactalbumin (α-LA) on the functional properties of Whipped cream was examined. Obtained results showed unchangeable values of pH, the highest pH was found when skim milk powder was used compared with other treatments. Higher overrun (%) was also found when β-Lactoglobulin (β-LG) and alfalactalbumin (α-LA) were incorporated in whipped cream than whey protein concentrate (WPC). Samples showed changeable values of whipping time .The sensory evaluation showed that treatment with alfalactalbumin (α-LA)was of the most acceptable flavor body & texture and appearance, as compared with other treatments .
El-Abd, M., Salama, F., Zeidan, M., & Baker, E. (2017). Functional Properties of Whipped Cream as Affected by Addition of Β-Lactoglobulin and Α-Lactalbumin. Journal of Food and Dairy Sciences, 8(9), 387-390. doi: 10.21608/jfds.2017.38911
MLA
M. M. El-Abd; Fatma M. M. Salama; M. A. Zeidan; Enas A. Baker. "Functional Properties of Whipped Cream as Affected by Addition of Β-Lactoglobulin and Α-Lactalbumin", Journal of Food and Dairy Sciences, 8, 9, 2017, 387-390. doi: 10.21608/jfds.2017.38911
HARVARD
El-Abd, M., Salama, F., Zeidan, M., Baker, E. (2017). 'Functional Properties of Whipped Cream as Affected by Addition of Β-Lactoglobulin and Α-Lactalbumin', Journal of Food and Dairy Sciences, 8(9), pp. 387-390. doi: 10.21608/jfds.2017.38911
VANCOUVER
El-Abd, M., Salama, F., Zeidan, M., Baker, E. Functional Properties of Whipped Cream as Affected by Addition of Β-Lactoglobulin and Α-Lactalbumin. Journal of Food and Dairy Sciences, 2017; 8(9): 387-390. doi: 10.21608/jfds.2017.38911
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