Optimization of whey protein concentrate and psyllium husk for the development of protein-fiber rich orange fleshed sweet potato (Ipomoea batatas L.) bread by using response surface methodology
| Autor: | B. K. Sakhale, Namrata Ankush Giri |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Whey protein
Psyllium Husk Chemistry DPPH General Chemical Engineering medicine.medical_treatment 010401 analytical chemistry Carotene Wheat flour 04 agricultural and veterinary sciences Orange (colour) 040401 food science 01 natural sciences Industrial and Manufacturing Engineering 0104 chemical sciences chemistry.chemical_compound 0404 agricultural biotechnology Glycemic index medicine Food science Response surface methodology Safety Risk Reliability and Quality Food Science |
| Zdroj: | Journal of Food Measurement and Characterization. 14:425-437 |
| ISSN: | 2193-4134 2193-4126 |
| Popis: | The present study was concerned with to optimize the formulation of whey protein concentrate (WPC) and psyllium husk for development of protein-fiber rich orange fleshed sweet potato (OFSP) bread using response surface methodology. The variables considered for the study were WPC (03–09%) and psyllium husk (02–06%) while the responses were protein content (%), fiber content (%), overall acceptability, loaf weight (g), loaf volume (cm3), specific volume (cm3/g) and oven spring (cm). Bread was prepared using 30% OFSP flour and 70% wheat flour. WPC and psyllium husk were used as source of protein and fiber respectively. The level of alone WPC significantly affects (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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