Effect of whey and casein protein hydrolysates on rheological, textural and sensory properties of cookies.
Milk proteins were hydrolyzed by papain and their effect on the rheological, textural and sensory properties of cookies were investigated. Water absorption (%) decreased significantly as the amount of milk protein concentrates and hydrolysates increased up to a level of 15 % in the wheat flour. Dough extensibility decreased with inrease in parental proteins and their hydrolysates in wheat flour, significantly. Similarly, the pasting properties also varied significantly in direct proportion to the quantity added in the wheat flour. The colour difference (ΔE) of cookies supplemented with milk protein concentrates and hydrolysates were significantly higher than cookies prepared from control. Physical and sensory characteristics of cookies at 5 % level of supplementation were found to be acceptable. Also the scores assigned by the judges for texture and colour were in good agreement with the measurements derived from the physical tests.
Department of Food Science and Technology, University of Kashmir, 190006 Srinagar, India.
Adil
A
Gani
Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad, India.
A A
AA
Broadway
Department of Food Science and Technology, University of Kashmir, 190006 Srinagar, India.
Mudasir
M
Ahmad
Department of Food Science and Technology, University of Kashmir, 190006 Srinagar, India.
Bilal Ahmad
BA
Ashwar
Technical University of Munich, Freising, Germany.
Ali Abas
AA
Wani
Department of Food Science and Technology, University of Kashmir, 190006 Srinagar, India.
Sajad Mohd
SM
Wani
Department of Food Science and Technology, University of Kashmir, 190006 Srinagar, India.
F A
FA
Masoodi
Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, India.
Bupinder Singh
BS
Khatkar
Functional properties; Hydrolysis; Milk proteins; Nutritional properties; Textural properties