التفاصيل البيبلوغرافية
| العنوان: |
IMPACT OF WHEY BIOACTIVE HYDROLYSATES ON THE QUALITY OF FAT FILLINGS FOR CONFECTIONERY PRODUCTS. |
| Alternate Title: |
UTICAJ BIOAKTIVNIH HIDROLIZATA SURUTKE NA KVALITET MASNOG PUNJENJA ZA KONDITORSKE PROIZVODE. |
| المؤلفون: |
Stožinić, Milica V.1 milica.stozinic@uns.ac.rs, Zarić, Danica B.2, Rakin, Marica B.3, Lončarević, Ivana S.1, Pajin, Biljana S.1, Bulatović, Maja Lj.3 |
| المصدر: |
Food & Feed Research. 2024, Vol. 51 Issue 2, p189-198. 10p. |
| مصطلحات موضوعية: |
*WHEY protein concentrates, *PROTEIN hydrolysates, *WHEY products, *YIELD stress, *WHEY proteins, *PARTICLE size distribution |
| Abstract (English): |
Whey protein hydrolysates can be used in a wide range of applications because they offer numerous advantages compared to non-hydrolysed whey proteins. They are more heat stable, with improved foaming and emulsifying properties due to the presence of bioactive peptides of lower viscosity. Whey hydrolysates have improved absorption, digestibility, excellent nutritional and functional properties, and the ability to extend the shelf life of food products. Due to the large differences in the technological and other physicochemical properties of hydrolysates, the addition of whey protein hydrolysates into confectionery products is much more complicated. This research aims to determine the possibilities of enriching filled confectionery products with whey peptides obtained in two ways: through enzymatic hydrolysis of whey protein concentrate and fermentation (using microorganism Lb. rhamnosus ATCC 7469). Peptides were added to a fatty milk cream at a 5% concentration. The study was focused on assessing antioxidant activity, physical, rheological, textural, and sensory properties of three fat fillings: C (control without whey peptides), EWP (5% peptides from enzymatic hydrolysis), and MWP (5% peptides from whey fermentation). The Enzymatic hydrolysates increased DPPH radical inhibition by 32%, and fermented hydrolysates by 19%. Enzymatic hydrolysates also demonstrated superior inhibition of lipid peroxidation (IC50 value of 811.54 mg mL-1) compared to fermented hydrolysates (IC50 value of 178.36 mg mL-1). EWP showed the highest antioxidant activity. The addition of enzymatic hydrolysates increased filling firmness by 2.5 times, while fermented hydrolysates had reduced firmness compared to the control. Both types of hydrolysates did not adversely affect the size or distribution of the particles in the fat cream. Thixotropic properties of the fat filling remained unchanged post-incorporation. MWP exhibited the most optimal rheological characteristics with the lowest yield stress. The best sensory characteristics (better than the control sample) were found in the EWP. [ABSTRACT FROM AUTHOR] |
| Abstract (Bosnian): |
Hidrolizati proteina surutke mogu se koristiti u širokom spektru aplikacija jer nude brojne prednosti u poređenju sa nehidrolizovanim proteinima surutke. Oni su stabilniji na toplotu, sa poboljšanim svojstvima pene i emulgovanja zbog prisustva bioaktivnih peptida nižeg viskoziteta. Hidrolizati surutke imaju poboljšanu apsorpciju, svarljivost, odlične nutritivne i funkcionalne osobine i sposobnost da produže rok trajanja prehrambenih proizvoda. Zbog velikih razlika u tehnološkim i drugim fizičko-hemijskim svojstvima hidrolizata, dodavanje hidrolizata proteina surutke u konditorske proizvode je mnogo komplikovanije. Cilj ovog istraživanja je utvrditi mogućnosti obogaćivanja punjenih konditorskih proizvoda peptidima surutke dobijenih na dva načina: enzimskom hidrolizom koncentrata surutkinih proteina i fermentacijom surutke (hidroliza mikroorganizmom: Lb. rhamnosus ATCC 7469). Peptidi su dodati u masni mlečni krem u koncentraciji od 5%. Studija je bila fokusirana na procenu antioksidativne aktivnosti, fizičkih, reoloških, teksturalnih i senzornih svojstava tri masna punjenja (C -kontrolni uzorak bez peptide surutke; EWP – masno punjenje sa 5% peptide dobijenih enzimskom hidrolizom surutke i MWP – masno punjenje sa 5% peptide dobijenih fermentacijom surutke). Enzimski hidrolizati povećavaju inhibiciju DPPH radikala za 32% a fermentisani za 19%. Veću sposobnost inhibicije lipidne peroksidacije pokazali su enzimski hidrolizati (IC50 vrednost od 811,54 mg mL-1) u odnosu na fermentisane hidrolizate (IC50 vrednost od 178,36 mg mL-1). Najveću antioksidativnu aktivnost postigao je uzorak EWP. Dodatak enzimskih hidrolizata povećava čvrstoću punjenja 2,5 puta, dok su fermentisani hidrolizati smanjili čvrstoću u odnosu na kontrolni uzorak. Obe vrste hidrolizata, nisu nepovoljno uticali na veličinu i distribuciju čestica u masnom kremu. Tiksotropna svojstva masnog punjenja su se zadržala i kada su u njega inkorporirani hidrolizati. Optimalni uzorak je što se tiče reologije je MWP, jer ima najmanji prinosni napon. Najbolje senzorne karakteristike (bolje i od kontrolnog uzorka) ima uzorak EWP. [ABSTRACT FROM AUTHOR] |
| قاعدة البيانات: |
Academic Search Index |