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ENRICHMENT OF PASTA WITH COTTAGE CHEESE WHEY PROTEINS
Author(s) -
SCHOPPET E. F.,
SINNAMON H. I.,
TALLEY F. B.,
PANZER C. C.,
ACETO N. C.
Publication year - 1976
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.1365-2621.1976.tb01156.x
Subject(s) - food science , casein , flavor , chemistry , whey protein , texture (cosmology) , fraction (chemistry) , chromatography , computer science , artificial intelligence , image (mathematics)
Addition of high protein fractions derived from whey to pasta to bring the protein content to 20% increases the PER of the pasta (macaroni) to that of casein. The flavor or texture quality of cooked enriched pasta is acceptable, and cheese or tomato sauce flavored enriched pastas are indistinguishable from controls. To avoid problems that would force major modifications in pasta processing and control equipment, it is recommended that the high protein fraction be insolubilized (denatured). The amino acids from these proteins are not changed by heat coagulation, pasta production, or cooking to a palatable table dish.