Effect of incorporating whey protein concentrate into stevia-sweetened Kulfi on physicochemical and sensory properties

Effect of incorporating whey protein concentrate into stevia-sweetened Kulfi on physicochemical and sensory properties

In 50% sugar replaced with 0.05% stevia‐added Kulfi, whey protein concentrate (WPC) at 0, 2, 3 and 4% levels were separately incorporated. Increase in WPC level resulted in significant (P 

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Veröffentlicht in:International journal of dairy technology 2013-05, Vol.66 (2), p.286-290
Hauptverfasser: Giri, Apurba, Rao, H G Ramachandra, V, Ramesh
Format: Artikel
Sprache:eng
Schlagworte:
Agricultural biotechnology
Dairy products
Desserts
Functional and sensory properties
Health promoting products
Ice cream
Kulfi
Proteins
Studies
Whey protein concentrate
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Zusammenfassung:In 50% sugar replaced with 0.05% stevia‐added Kulfi, whey protein concentrate (WPC) at 0, 2, 3 and 4% levels were separately incorporated. Increase in WPC level resulted in significant (P 
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12005