The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Quality Evaluation of Curd Incorporated with Whey Protein Isolate


Affiliations
1 Department of Food Science and Technology, Pondicherry University, Puducherry – 605 014, India
     

   Subscribe/Renew Journal


Functional foods and bioactive components in the dietary intervention against chronic diseases gain the significance of identifying and severance of functional ingredient in developing the specialty foods for enhanced human health and nutrition. Whey, which was once considered as a waste of cheese industry has transpired as a spring of functional ingredients in addition to the rich source of branched chain amino acids which include beta-lactoglobulin, alpha-lactalbumin, bovine serum albumin, lactoferrin, immunoglobulins, lactoperoxidase enzymes, glycomacropeptides, lactose and minerals contributing to the health enhancers like antioxidant, antihypertensive and antimicrobial, immune modulators and muscle builder and also playing a key role in averting cardiovascular diseases and osteoporosis.
User
Notifications

  • Gill, H.S., Rutherford, J. and Cross, M.L. Bovine milk: a unique source of immunomodulatory ingredients for functional foods. In: Buttriss J, Saltmarsh M, eds. Functional Foods II – Claims and Evidence. Cambridge, England: Royal Society of Chemistry Press, 2000, 82-90.

  • Walzem, R.L., Dillard, C.J. and German, J.B. Whey components: millennia of evolution create functionalities for mammalian nutrition: what we know and what we may be overlooking. Crit. Rev. Fd. Sci. Nutr., 2002, 42, 353-375.

  • Marshall, N.D. Therapeutic applications of whey protein. Altern. Med. Rev., 2004, 9, 136-156.

  • Anthony, J.C., Anthony, T.G., Kimball, S.R. and Jefferson, L.S. Signaling pathways involved in translational control of protein synthesis in skeletal muscle by leucine. J. Nutr., 2001, 131, 856S- 860S.

  • Ashraf, N., Hassin, J. and Frank, F. Modification of microstructure and texture of rennet curd by using a capsule-forming non-ropy lactic culture. J. Dairy Res., 1997, 64, 115-121.

  • Parnell, E.M., Kakuda, Y., Mullen, K., Arnot, D.R. and DeMan, J.M. Physical properties of yogurt: A comparison of vat versus continuous heating systems of milk. J. Dairy Sci., 1986, 69, 2593-2603.

  • Amatayakul, G., Sherkat, F. and Shah, N.P. Syneresis of set yogurt as affected by EPS starter cultures and levels of solids. Int. J. Dairy Technol., 2006, 59, 216-221.

  • Schmit, K.A., Herald, T.J. and Khatib, K.A. Modified wheat starches used as stabilizers in set-style yogurt. J. Fd. Qual., 2001, 24, 421-434.

  • Hooi, R., Barbano, D.M., Bradley, R.L., Bubbe, D., Bulthaus, M., Chettier, M., Lyench, J., Reddy, R. and Arnold, E.A. Chemical and physical methods, standard methods for the examination of dairy products, 17th ed., American Public Health Association, Washington, 2004.

  • NIN. Nitrogen Estimation by micro Kjeldhal method. National Institute of Nutrition Laboratory Manual, 2007.

  • Peryam, D. and Pillgrim, F.J. Hedonic scale method of measuring food preference. J. Fd. Technol., 1957, 11, 9-14.

  • John, A. Cultured dairy products: an overview of their gelation and texture properties. Int. J. Dairy Technol., 2004, 57, 77-84.

  • Guzman, M., Morais, F., Ramos, M. and Amigo, L. Influence of skimmed milk concentrate replacement by dry dairy products in a low fat set-type yoghurt model system with use of whey protein concentrates; milk protein concentrates and skimmed milk powder. J. Sci. Fd. Agric., 1999, 79, 1117 -1122.

  • Eric, C., Marta, A. and Patricia, J. Comparison of heat and pressure treatments of skim milk, fortified with whey protein concentrate, for set yogurt preparation: effects on milk proteins and gel structure. J. Dairy Res., 2000, 67, 329 – 348.

  • Piyasina, J. and Chambers, S. Potential use of homogenized whey protein dispersions and process modification for the manufacture of low-fat and reduced fat cheddar type cheeses. Int. J. Dairy Technol., 2003, 53, 45–50.

  • Punidadas, P., Feirtag, J. and Tung, M.A. Incorporating whey proteins into mozzarella cheese. Int. J. Dairy Technol., 1999, 52, 1087 - 1092.


Abstract Views: 241

PDF Views: 0




  • Quality Evaluation of Curd Incorporated with Whey Protein Isolate

Abstract Views: 241  |  PDF Views: 0

Authors

K. Devi
Department of Food Science and Technology, Pondicherry University, Puducherry – 605 014, India
Sundaramoorthy Haripriya
Department of Food Science and Technology, Pondicherry University, Puducherry – 605 014, India
N. Anandhi
Department of Food Science and Technology, Pondicherry University, Puducherry – 605 014, India

Abstract


Functional foods and bioactive components in the dietary intervention against chronic diseases gain the significance of identifying and severance of functional ingredient in developing the specialty foods for enhanced human health and nutrition. Whey, which was once considered as a waste of cheese industry has transpired as a spring of functional ingredients in addition to the rich source of branched chain amino acids which include beta-lactoglobulin, alpha-lactalbumin, bovine serum albumin, lactoferrin, immunoglobulins, lactoperoxidase enzymes, glycomacropeptides, lactose and minerals contributing to the health enhancers like antioxidant, antihypertensive and antimicrobial, immune modulators and muscle builder and also playing a key role in averting cardiovascular diseases and osteoporosis.

References