Technological evaluation of milk protein powders in low sugar and sugar free baked products
| dc.contributor.advisor | Bajwa, Usha | |
| dc.contributor.author | Karnatak, Kajal | |
| dc.date.accessioned | 2018-09-11T13:32:16Z | |
| dc.date.available | 2018-09-11T13:32:16Z | |
| dc.date.issued | 2018 | |
| dc.description.abstract | The investigation was aimed to optimize the formulation of low-sugar and sugar-free baked items (cookies and muffins) incorporating milk protein powders and to study the physico-chemical properties, sensory characteristics and shelf life of these. Sugar was substituted with stevia along with the addition of milk protein powders i.e. skim milk powder (SMP), whey protein concentrate (WPC) and milk protein concentrate (MPC). The quantity of stevia incorporation was equivalent to impart sweetness as of 100 per cent sugar. In low sugar formulations, 25 to 75 per cent and in sugar free formulations 100 per cent of sugar was substituted with stevia powder. Sugar replacement resulted in light brown color, higher spread and reduced hardness in cookies than control. Muffins containing stevia were light brown, lower in volume and more firm than those with added sugar. The overall acceptability of cookies and muffins decreased significantly (p<0.05) with augmented sugar substitution. The incorporation of milk protein powders at a level from 5 to 20 per cent significantly (p<0.05) increased protein and ash content of both the sugar free baked items. There was an improvement in color and reduction in spread and hardness of cookies except for SMP. Milk protein powder incorporation significantly improved volume and browning and reduced firmness of muffins. A level of 10 per cent of SMP, WPC and MPC was found to be optimal for the production of sugar free baked items with superior sensory characteristics. During storage of cookies under ambient conditions, there was a significant increase in moisture content, water activity, free fatty acids and peroxide value and decline in hardness in both HDPE and aluminium laminates. The cookies remained highly acceptable even after 90 days. During storage of muffins, the free fatty acids, peroxide value and firmness got amplified whereas aw and moisture content plummeted. The milk protein powder incorporated muffins in LLDPE packaging had a shelf life of 6 and 9 days under ambient conditions respectively without and with potassium sorbate. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810072747 | |
| dc.keywords | Cookies, muffins, sugar substitution, milk protein powder, stevia, physico-chemical properties, sensory characteristics, shelf-life | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 72 | en_US |
| dc.publisher | Punjab Agricultural University, Ludhiana | en_US |
| dc.research.problem | Technological evaluation of milk protein powders in low sugar and sugar free baked products | en_US |
| dc.sub | Food Science and Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | Technological evaluation of milk protein powders in low sugar and sugar free baked products | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Technological evaluation of milk protein powders in low sugar and sugar free baked products | en_US |
| dc.type | Thesis | en_US |