COTTONSEED AND SOY PROTEIN INGREDIENTS IN SOFT-SERVE FROZEN DESSERTS

Autor:	R. G. Simmons, J. R. Green, P. J. Wan, E. W. Lusas, C. A. Payne
Rok vydání:	1980
Předmět:	Cottonseed chemistry.chemical_classification Milk products Chemistry fungi Protein isolate food and beverages Storage protein Food science Soy protein Soy flour Food Science
Zdroj:	Journal of Food Science. 45:1505-1508
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1980.tb07550.x
Popis:	Six vegetable protein ingredients (glandless cottonseed flour, liquid cyclone process deglanded cottonseed flour, glandless cottonseed storage protein isolate, soy flour, soy protein concentrate, and shy protein isolate) were evaluated as partial replacements for milk solids-not-fat (MSNF) in soft-serve frozen desserts. Physical tests and sensory evaluations were conducted with the experimental desserts. All ingredients tested produced satisfactory results at low levels of substitution for MSNF. At higher levels of substitution, glandless cottonseed storage protein isolate appeared to be the best of the materials tested.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::472a8bdc1e32a1469bbb9b9c88608178 https://doi.org/10.1111/j.1365-2621.1980.tb07550.x Zobrazit plný text záznamu Plný text