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USE OF ANIMAL BLOOD AND CHEESE WHEY IN BREAD: NUTRITIVE VALUE AND ACCEPTANCE
Author(s) -
BATES R. P.,
WU L. C.,
MURPHY B.
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb02954.x
Subject(s) - food science , whey protein , chemistry , composition (language) , whole wheat , whole milk , philosophy , linguistics
Breads in which water and milk powder were replaced with unrefined pork blood and/or cottage cheese whey were compared with commercial white bread and an “organic” whole wheat bread. Loaves were evaluated for appearance, composition and acceptance. Rat feeding studies in which the breads contributed about 10% protein to otherwise complete diets indicated no significant differences in growth performance (adjusted PER's) between commercial and “organic” bread. Significantly better performance was obtained for loaves containing blood, whey and blood: whey mixtures. The experimental loaves were comparable in acceptability to commercial breads, although loaf volumes were much lower and crumb texture coarser.