ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A partially demineralized, delactosed whey product containing about 36% protein and 56% lactose was used to supplement corn meal together with soy flour and soy isolate. All four mixtures prepared contained 75% corn meal. Mixtures A and B had 5% and 22% lactose-hydrolyzed whey respectively, mixture D, 5% unhydrolyzed whey and mixture C used skim milk as in CSM. Protein content was standardized to 20% protein. Amino acid analysis revealed an increase in all amino acids except leucine with respect to corn. Processing, either roll-cooking or extrusion reduced the quantity of essential amino acids. PER values of all mixtures were not significantly different (P 〉 0.05) from casein. Functionally, the whey product reduces water absorption capacity but increases water and nitrogen solubility. Products from hydrolyzed whey, suitable for snacks or breakfast cereals, showed increased sweetness.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1978.tb09777.x
Permalink
