publication . Other literature type . Article . 2017

Nutritional Potential And Functionality Of Whey Powder Influenced By Different Processing Temperature And Storage

Zarmina Gillani; Nuzhat Huma; Sameen, Aysha; Mulazim Hussain Bukhari;
Open Access English
  • Published: 01 Mar 2017
  • Publisher: Zenodo
Abstract
Whey is an excellent food ingredient owing to its high nutritive value and its functional properties. However, composition of whey varies depending on composition of milk, processing conditions, processing method, and its whey protein content. The aim of this study was to prepare a whey powder from raw whey and to determine the influence of different processing temperatures (160 and 180 °C) on the physicochemical, functional properties during storage of 180 days and on whey protein denaturation. Results have shown that temperature significantly (P < 0.05) affects the pH, acidity, non-protein nitrogen (NPN), protein total soluble solids, fat and lactose conten...
Subjects
Medical Subject Headings: food and beveragesfluids and secretionsdigestive, oral, and skin physiologyanimal structures
free text keywords: Whey powder, temperature, denaturation, reverse phase – HPLC.
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Zenodo
Other literature type . 2017
Provider: Datacite
ZENODO
Article . 2017
Provider: ZENODO
Zenodo
Other literature type . 2017
Provider: Datacite
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publication . Other literature type . Article . 2017

Nutritional Potential And Functionality Of Whey Powder Influenced By Different Processing Temperature And Storage

Zarmina Gillani; Nuzhat Huma; Sameen, Aysha; Mulazim Hussain Bukhari;