پیوندهای مفید
اخبار و اعلانات
آمار
| تعداد نشریات | 161 |
| تعداد شمارهها | 6,532 |
| تعداد مقالات | 70,501 |
| تعداد مشاهده مقاله | 124,094,423 |
| تعداد دریافت فایل اصل مقاله | 97,199,776 |
Functional protein beverage with milk and egg white: physical properties, formulation, protein contents and amino acids components | ||
| Journal of Food and Bioprocess Engineering | ||
| مقاله 8، دوره 2، شماره 1، شهریور 2019، صفحه 49-54 اصل مقاله (365.43 K) | ||
| نوع مقاله: Original research | ||
| نویسندگان | ||
| Fahimeh Lotfian1؛ Mostafa Karami* 2؛ Sohrab Moeini1 | ||
| 1Department of Food Science and Technology, Islamic Azad University, North Tehran Branch, Tehran, Iran | ||
| 2Faculty of Food Science and Technology, Bu-Ali Sina university, Hamedan, Iran | ||
| چکیده | ||
| Generally, between protein sources, whey proteins are often used in ready-to-drink protein beverages, but in the current study, because of the important nutritional role, egg white protein was investigated. Beverages were formulated with two different amounts of egg white powder (EWP) (14 and 16%), cocoa powder (1 and 2%) and sugar (2.8 and 3.8%), carrageenan stabilizer (0.05%) with two types of (pasteurization and sterilization) milk. The stability, viscosity, total solids and protein content of samples were measured at 1st, 5th, 7th, and 10th days of storage at 4°C. The results showed that Egg White Protein (EWP) could increase viscosity up to 1.9 to 3.5 times (P < 0.05). In spite of the direct relation between the increase of EWP amount and viscosity increase, this relation was totally reversed during storage time. There was also a positive relationship between temperature increase and viscosity. On the other hand, EWP acted as a stabilizing agent and significantly caused to decrease phase separation and sedimentation of the samples and it was direct relation between the amount of EWP and temperature with stability of the samples. Also, the total solids content of the treated samples became doubled compared to the control samples. This drink contained good amounts of amino acids such as glutamic acid, aspartic acid, leucine, lysine, valine and serine. Totally, the best formulated beverage was (14% egg white powder, 2% cocoa powder, 3.8% sugar and 0.05% stabilizer) with protein content of 14.6% and optimal viscosity and the best stability. | ||
| کلیدواژهها | ||
| Egg white؛ Chocolate milk؛ Protein beverage؛ Physical properties | ||
| مراجع | ||
|
Abeyrathne, E., Lee, H. Y., & Ahn, D. U. (2014). Sequential separation of lysozyme, ovomucin, ovotransferrin, and ovalbumin from egg white. Poultry Science, 93(4), 1001–1009.
Amatayakul, T., Sherkat, F., & Shah, N. P. (2006). Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solids. Food Hydrocolloids, 20(2–3), 314–324.
AOAC (1995) Official Methods of Analysis of AOAC International. Method. No. 999.06.
Applegate, E. (2000). Introduction: nutritional and functional roles of eggs in the diet. Journal of the American College of Nutrition, 19(sup5), 495S–498S.
British Pharmacopoeia (2011) Official methods of analysis 100th edition
Britten, M., & Giroux, H. J. (2001). Acid-induced gelation of whey protein polymers: effects of pH and calcium concentration during polymerization. Food Hydrocolloids, 15(4–6), 609–617.
Celeghin, A. G., Minetti, F., Contini, L. E., Miccolo, M. E., Rubiolo, A. C., & Olivares, M. L. (2016). Syneresis and sensory acceptability of desserts based on whey proteins concentrates. Journal of Food and Nutrition Research, 4(7), 478-482.
Chavan, R. S., Shraddha, R. C., Kumar, A., & Nalawade, T. (2015). Whey based beverage: Its functionality, formulations, health benefits and applications. Journal of Food Processing & Technology, 6(10), 1000495.
Dairy Export Council (2017) US Dairy proteins and permeates in ready-to-drink beverages [Internet document] URL: http://www.ThinkUSAdairy.org
de Romaña, D. L., Olivares, M., & Pizarro, F. (2018). Milk and Dairy Products. In Food Fortification in a Globalized World (pp. 175–181). Elsevier.
Force, N. D. D. T., & Association, A. D. (2002). National dysphagia diet: Standardization for optimal care. American Dietetic Associati.
Galaz, G. A. (2019). An Overview on the history of sports nutrition beverages. In Nutrition and Enhanced Sports Performance (pp. 231–237). Elsevier.
González‐Tello, P., Camacho, F., Guadix, E. M., Luzon, G., & Gonzalez, P. A. (2009). Density, viscosity and surface tension of whey protein concentrate solutions. Journal of Food Process Engineering, 32(2), 235–247.
Halton, T. L., & Hu, F. B. (2004). The effects of high protein diets on thermogenesis, satiety and weight loss: a critical review. Journal of the American College of Nutrition, 23(5), 373–385.
Hasani, S., Sari, A. A., Heshmati, A., & Karami, M. (2017). Physicochemical and sensory attributes assessment of functional low‐fat yogurt produced by incorporation of barley bran and Lactobacillus acidophilus. Food Science & Nutrition, 5(4), 875–880.
Karami, M. (2018). Investigation of physicochemical, microbiological, and rheological properties and volatile compounds of ewe and cow milk yoghurt. Journal of Agricultural Science and Technology, 20(6), 1149–1160.
Katsiari, M. C., Voutsinas, L. P., & Kondyli, E. (2002). Manufacture of yoghurt from stored frozen sheep’s milk. Food Chemistry, 77(4), 413–420.
Kelleher, C. M., O’Mahony, J. A., Kelly, A. L., O’Callaghan, D. J., & McCarthy, N. A. (2018). Evaluation of models for temperature‐dependent viscosity changes in dairy protein beverage formulations during thermal processing. Journal of Food Science, 83(4), 937–945.
Knijnenburg, J. T. N., Posavec, L., & Teleki, A. (2019). Nanostructured minerals and vitamins for food fortification and food supplementation. In Nanomaterials for Food Applications (pp. 63–98). Elsevier.
Layman, D. K., & Rodriguez, N. R. (2009). Egg protein as a source of power, strength, and energy. Nutrition Today, 44(1), 43–48.
Lotfian, F., Emam Djomeh, Z., Karami, M., & Moeini, S. (2019). Protein beverages made of a mixture of egg white and chocolate milk: Microbiology, nutritional and sensory properties. Food Science & Nutrition, 7(4), 1466–1472.
Ozen, A. E., & Kilic, M. (2009). Improvement of physical properties of nonfat fermented milk drink by using whey protein concentrate. Journal of Texture Studies, 40(3), 288–299.
Özer, B. H., & Kirmaci, H. A. (2010). Functional milks and dairy beverages. International Journal of Dairy Technology, 63(1), 1–15.
Perotti, M. C., Bergamini, C. V., Vénica, C. I., Vélez, M. A., Wolf, I. V., & Hynes, E. (2019). Production of Functional Milk-Based Beverages. In Milk-Based Beverages (pp. 173–238). Elsevier.
Pescuma, M., Hébert, E. M., Mozzi, F., & De Valdez, G. F. (2010). Functional fermented whey-based beverage using lactic acid bacteria. International Journal of Food Microbiology, 141(1–2), 73–81.
Phillips, S. M., Tang, J. E., & Moore, D. R. (2009). The role of milk-and soy-based protein in support of muscle protein synthesis and muscle protein accretion in young and elderly persons. Journal of the American College of Nutrition, 28(4), 343–354.
Prado, M. S., de Oliveira, D. F., Tonial, I. B., Moreira, I. C., Dias, L. F., & Coelho, A. R. (2015). Orange-flavored soft drink with the addition of isolated whey protein. Acta Scientiarum. Technology, 37(3), 425–430.
Prakash, S., Huppertz, T., Karvchuk, O., & Deeth, H. (2010). Ultra-high-temperature processing of chocolate flavoured milk. Journal of Food Engineering, 96(2), 179–184.
Salimian, S., Khosrowshahi Asl, A., & Zomorodi, S. (2013). The effect of type and amounts of three different stabilizers on stability, rheological and sensory properties of chocolate milks. Food Technology Research, 22(2), 165–173.
Salim-ur-Rehman, H. N., Ahmad, M. M., Hussain, S., Murtaza, A., & Shahid, S. H. (2007). Physico-chemical and sensory evaluation of ready to drink soy-cow milk blend. Pakistan Journal of Nutrition, 6(3), 283–285.
Shurtleff, W., & Aoyagi, A. (2010). History of Soybeans and Soyfoods in Canada (1831-2010): Extensively Annotated Bibliography and Sourcebook. Soyinfo Center.
Sinha, R., Radha, C., Prakash, J., & Kaul, P. (2007). Whey protein hydrolysate: Functional properties, nutritional quality and utilization in beverage formulation. Food Chemistry, 101(4), 1484–1491.
Spagnuolo, P. A., Dalgleish, D. G., Goff, H. D., & Morris, E. R. (2005). Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizers. Food Hydrocolloids, 19(3), 371–377.
Tehrani, M. M., & Farimani, T. Y. (2011). Effect of total solid on properties of acidified soy-cow milk blend drinks. Iranian Food Science & Technology Research Journal, 6(4), 241–247.
Vahid-Moghadam, F., Fadaei, V., & Pourahmad, R. (2013). The effect of the different concentrations of wheat fiber and gelatin on selected physicochemical, textural and sensory properties of fat-free concentrated flavored yogurt. International Journal of Biology and Biotechnology, 10(4), 637–643.
Van der Plancken, I., Van Loey, A., & Hendrickx, M. E. G. (2005). Changes in sulfhydryl content of egg white proteins due to heat and pressure treatment. Journal of Agricultural and Food Chemistry, 53(14), 5726–5733.
Vasquez‐Orejarena, E., Simons, C. T., Litchfield, J. H., & Alvarez, V. B. (2018). Functional Properties of a High Protein Beverage Stabilized with Oat‐β‐Glucan. Journal of Food Science, 83(5), 1360–1365.
Zhao, Y., Xu, M., & Tu, Y. (2010). Research progress in mechanisms of preserved egg processing. Food Sci.(Chinese), 17, 472–475. | ||
|
آمار تعداد مشاهده مقاله: 754 تعداد دریافت فایل اصل مقاله: 959 |
||