UTILIZATION OF BUTTERMILK AND WHEY FOR VALUE ADDITION IN BAKERY PRODUCTS
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Date
2012-11-05
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University of Agricultural Sciences GKVK, Banglore
Abstract
Whey and buttermilk are nutritional by-products of dairy industry.
Utilization of buttermilk and whey as a functional ingredients, to add
value to selected bakery products (cake, bread and cookie) was explored.
Effect of replacement of liquid portion in traditional recipes with whey
and buttermilk at different levels (50%, 75% and 100%) on
physico-chemical, organoleptic, storage and nutritional property of
products were investigated. Substitution of whey and buttermilk brought
about an improvement in physical characteristics such as volume,
specific volume, spread factor, height in the baked products such as
cake, bread and cookie. Organoleptic characteristics, color of crust, moth
feel improved with substitution of whey and buttermilk. Cake and bread
with substitution of whey and buttermilk retained moisture more
effectively during storage compared with control. The stored products
prepared with whey and buttermilk were more acceptable than control.
Microbial analysis indicated that substitution of whey and buttermilk did
not have effect on shelf life of baked products. Utilization of whey and
buttermilk in liquid form improved nutritional composition of baked
products marginally, specially micronutrients. Best level of substitution
was 75% for cake, 50% for bread and 100% for cookie Thus, it may be
concluded that based on physical, organoleptic, storage and nutritional
characteristics utilization of buttermilk and whey for value addition in
bakery products offers advantage over the traditional products.
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