Whey protein-blackcurrant concentrate particles obtained by spray-drying and freeze-drying for delivering structural and health benefits of cookies

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Title

Whey protein-blackcurrant concentrate particles obtained by spray-drying and freeze-drying for delivering structural and health benefits of cookies

Content partner

Lincoln University

Collection

Lincoln University Research Archive

Description

Milk whey can interact with polyphenols leading to the formation of protein-polyphenol complexes. Whey protein isolate (WPI) was combined with blackcurrant concentrate (BC) using spray-drying (SWB) and freeze-drying (FWB) techniques. In this study, SWB and FWB were incorporated into a cookie dough, replacing 5%, 10% and 15% of flour to evaluate their effects on the physicochemical and nutritional properties of cookies. The colour and texture parameters of cookies were influenced by the amount...

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Format

Research Paper

Research format

Journal article

Date created

2021-03

Creator

Wu, G / Hui, X / Stipkovits, L / Rachman, A / Tu, J / Brennan, Margaret / Brennan, CS

URL

https://hdl.handle.net/10182/14822

Related subjects

protein nutrition / natural colourant / antioxidant / glycaemic response / functional ingredient / Biological sciences / Chemical sciences / Engineering

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