设计初乳蛋糕:创新工艺制备传统土特产

IF 0.2 Q4 AGRICULTURE, DAIRY & ANIMAL SCIENCE
R. Rahate, YN Patil, S. Jagadale, VB Kadav, V. Dandekar
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引用次数: 0

摘要

初乳是一种对人体有益的传统食品。在天然初乳有限的情况下,将蛋白、乳清蛋白粉、阿方索芒果浆等原料混合制成初乳蛋糕。在第一阶段,配制6种不同的混合料,通过感官评价来优化蛋白和乳清蛋白粉在初乳蛋糕中的含量。牛奶、蛋清、乳清蛋白粉和脱脂奶粉分别添加50%、15%、10%和25%的处理T3的感官评分最高。在第二阶段,芒果浆分别占初乳混合物的5%、10%、15%和20%。结果表明,在添加15%阿方索芒果果肉(T3)的处理中,第一阶段可接受处理T3的总可接受评分最高,为8.07分。其次是T2治疗(7.84),最低的是T4治疗(7.50)。在设计的初乳蛋糕中添加芒果浆提高了感官质量和整体接受度。最可接受的设计初乳为15%芒果果肉,记录的平均总固体、脂肪、蛋白质、灰分和酸度分别为40.62%、2.55%、14.22%、2.31%和0.38%。设计的初乳蛋糕在T1、T2、T3、T4时的生产成本分别为was 42.80、 43.10、 42.66、and 43.66 / 100 g。所设计的初乳蛋糕具有高蛋白、低脂肪的特点,为食品工业提供了进一步的应用范围。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Designed colostrum cake: Innovative process to prepare traditional indigenousmilk product
Colostrum is a traditional food having its health benefits to the human. The limited availability of natural colostrum, designed colostrum cake was prepared by blending egg-white, whey protein powder, Alphonso mango pulp, and other ingredients. In phase-I, six different mixes were prepared to optimize the level of egg-white and whey protein powder to be used for the preparation of the designed colostrum cake based on sensory evaluation. The treatment T3 having the combination of cow milk, egg-white, whey protein powder, and skim milk powder 50%, 15%, 10%, and 25% respectively were found to have the highest sensory score. In phase-II, Mango pulp was used @ 05, 10, 15, and 20 per cent of the colostral mix. It was found that among all the treatments addition of 15% alphonso mango pulp (T3) used with the most acceptable treatment T3 found in phase-I was recorded highest overall acceptability score of 8.07. This is followed by treatment T2 (7.84) while the lowest score was recorded of treatment T4 (7.50). The addition of Mango pulp in the designed colostrum cake improved sensory quality and overall acceptability. The most acceptable designed colostrum of 15% mango pulp recorded on an average total solid, fat, protein, ash, and acidity as 40.62, 2.55, 14.22, 2.31, and 0.38 per cent respectively. The cost of production of designed colostrum cake at T1, T2, T3, and T4 was 42.80, 43.10, 42.66, and 43.66 per 100 gm. The designed colostrum cake was successfully prepared with a high protein and low-fat content which further provides the scope to the food industries.
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来源期刊
INDIAN JOURNAL OF DAIRY SCIENCE
INDIAN JOURNAL OF DAIRY SCIENCE AGRICULTURE, DAIRY & ANIMAL SCIENCE-
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