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Effect of incorporating whey protein concentrate into stevia‐sweetened Kulfi on physicochemical and sensory properties
Author(s) -
Giri Apurba,
Rao H G Ramachandra,
V Ramesh
Publication year - 2013
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12005
Subject(s) - whey protein , food science , stevia , chemistry , sugar , flavour , moisture , water activity , specific gravity , low calorie , water content , mineralogy , medicine , alternative medicine , pathology , geotechnical engineering , organic chemistry , engineering
In 50% sugar replaced with 0.05% stevia‐added K ulfi, whey protein concentrate ( WPC ) at 0, 2, 3 and 4% levels were separately incorporated. Increase in WPC level resulted in significant ( P < 0.05) decrease in freezing point, melting rate, hardness and moisture percentage and significant ( P < 0.05) increase in specific gravity, protein percentage and total calorie content in the product. Among 0, 2, 3 and 4% WPC ‐added K ulfi, 3% WPC ‐added K ulfi was adjudged as best by a panel of judges. Above 3% WPC addition, the product was very soft and possessed undesirable whey flavour.