Document Type : Nutrition
Authors
1
Department of Food Science and Technology, Faculty of Agriculture, Varamin Branch - Pishva, Islamic Azad University, Varamin, Iran
2
Innovative Technologies in Functional Food Production Research Center, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
Abstract
Confectionary Creamy is one of the most widely used dairy products in the food industry. In recent years, demand for low-fat products has increased because awareness of people about fat consumption increased. There are a lot of research on the high fat content of Cream provided. The aim of this study was to use the milk protein concentrate to produce low-fat confectionary cream. In this research, milk protein concentrate (2, 4, 6 and 8%) was used and acidity, water holding capacity, sucrose, dry matter, viscosity, fat content Measured. SPSS 21 software was used to analyze the data and to compare the meanings, Duncan's multi-domain test was used at 95% confidence level. The results showed that with increasing percentage of milk protein concentrate, lipid, confectionary, acidity and fatty acids decreased, and the amount of viscosity and dry matter increased (p≤0.05). Also, the amount of water holding capacity was stable for all treatments. In order to perform sensory evaluation, the parameters of taste, perfume, odor, color, texture, concentration and total acceptance were evaluated. The results showed that the highest sensory evaluation score belonged to T3 treatment (containing 6% milk protein concentrate + 54% cream), which according to the viscosity, water holding capacity and fat content decreased, and that's treatment introduced as the best treatment.
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