Sodium caseinate-blackcurrant concentrate powder obtained by spray-drying or freeze-drying for delivering structural and health benefits of cookies

Sodium caseinate-blackcurrant concentrate powder obtained by spray-drying or freeze-drying for delivering structural and health benefits of cookies

Spray-drying and freeze-drying strategies were used to obtain novel protein powders from an aqueous combination of sodium caseinate and blackcurrant concentrate. The powders differed in physical and functional properties. The effects of incorporating these different novel protein powders into a cook...

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Veröffentlicht in:Journal of food engineering 2021-06, Vol.299, p.110466, Article 110466
Hauptverfasser: Wu, Gang, Hui, Xiaodan, Wang, Ruibin, Dilrukshi, H.N.N., Zhang, Yanyu, Brennan, Margaret A., Brennan, Charles S.
Format: Artikel
Sprache:eng
Schlagworte:
Antioxidant
Blackcurrant concentrate
Glycaemic response
Natural colourant
Nutrition
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Zusammenfassung:Spray-drying and freeze-drying strategies were used to obtain novel protein powders from an aqueous combination of sodium caseinate and blackcurrant concentrate. The powders differed in physical and functional properties. The effects of incorporating these different novel protein powders into a cookie recipe at a replacement level of 0%, 5%, 10%, and 15% were evaluated in relation to the physicochemical and nutritional properties of cookies. Colour, and texture properties of the cookies, important factors for customer acceptance, changed (p 
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2020.110466