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Utilization of Cheese Whey Permeate in Canned Beans and Plums
Author(s) -
CHANDAN R. C.,
UEBERSAX M. A.,
SAYLOCK M. J.
Publication year - 1982
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.1365-2621.1982.tb05004.x
Subject(s) - food science , chemistry , lactose , sucrose , permeation , brix , hydrolysis , sugar , membrane , biochemistry
Navy and kidney beans ( Phaseolus vulgaris ) were hydrated in water, then canned in brines designated as control, whey permeate (WP), and hydrolyzed lactose whey permeate (HP). Hunter Lab Color Difference and Kramer Shear texture analyses indicated general darkening and increased firmness in permeate treated beans. Total solids and ash increased significantly in the treated samples. There was a significantly lower preference for beans treated with permeate fractions than for control beans. Plums were canned in a control sucrose syrup (20° Brix) and in syrups with 5, 10, 15, 20, and 25% replacement of sucrose with HP, or crystalline glucose‐galactose (GG) mixture. HP plums were generally darker in color and similar in texture to the control samples. Sensory tests showed that general acceptability of HP plums was similar to control samples.