Quality of rusks prepared by incorporation of concentrated whey
- 1 June 2010
- journal article
- Published by Springer Science and Business Media LLC in Journal of Food Science and Technology
- Vol. 47 (3), 339-342
- https://doi.org/10.1007/s13197-010-0055-8
Abstract
Concentrated paneer whey was utilized in place of water in the production of rusks. The studies indicated that paneer whey concentrated to 30% total solids can be used without adversely affecting the sensory attributes. The production time cycle can be reduced by incorporating ammonium phosphate at 2500 ppm which served as a nutritional supplement for the growth of yeasts and thus catalyzing fermentation process. The modified process required additional sugar incorporation to maintain the sweetness to that of market samples. The rusks prepared by the modified process had 2.5% moisture, 12.1% fat, 9.4% total protein, 1.9% ash and 74.1% total carbohydrate. Rusks with and without whey concentrate stored at 37°C for 9 days remained in good condition without significant variation in sensory attributes.Keywords
This publication has 1 reference indexed in Scilit:
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