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Titolo:
Incorporation of serum protein and globin protein isolates from buffalo blood in sponge cake
Autore:
Mandal, PK; Rao, VK; Kowale, BN;
Indirizzi:
Indian Vet Res Inst, Div Livestock Prod Technol, Izatnagar 243122, Uttar Pradesh, India Indian Vet Res Inst Izatnagar Uttar Pradesh India 243122 r Pradesh, India
Titolo Testata:
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
fascicolo: 4, volume: 37, anno: 2000,
pagine: 380 - 383
SICI:
0022-1155(200007/08)37:4<380:IOSPAG>2.0.ZU;2-Y
Fonte:
ISI
Lingua:
ENG
Soggetto:
BOVINE PLASMA; EGG;
Keywords:
serum protein isolate; globin protein isolate; sponge cake; quality;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
14
Recensione:
Indirizzi per estratti:
Indirizzo: Mandal, PK Rajiv Gandhi Coll Vet & Anim Sci, Dept Livestock Prod Technol, Pondicherry605009, India Rajiv Gandhi Coll Vet & Anim Sci Pondicherry India 605009 dia
Citazione:
P.K. Mandal et al., "Incorporation of serum protein and globin protein isolates from buffalo blood in sponge cake", J FD SCI M, 37(4), 2000, pp. 380-383

Abstract

Utilization of serum protein isolate (SPI) and globin protein isolate (GPI) derived from buffalo blood in the food product was studied by preparing cake replacing whole egg liquid, at 0, 25, 50 and 75% levels with SPI and GPI. Yield, proximate composition and organoleptic qualities of the products were evaluated. Replacement of whole egg liquid with SPI and GPI increased the yield of the cake significantly (P<0.05). Moisture and lipid contents of the cake decreased significantly (p<0.05). while protein and ash contentsincreased significantly (p<0.05). The sensory scores for the product with SPI replacing whole egg liquid at 25% level were comparable with those of control. However, significant (p<0.05) reductions in scores were observed atreplacement level of 50% and above. The product containing GPI had sensoryscores between 'very good' and 'good' at replacement level of 25% though there were significant (p<0.05) reductions in the scores when compared with control. Results of this study indicated that very good quality cake with increased protein and mineral and lower fat contents could be prepared by replacing the whole egg liquid at 25-50% level with SPI and GPI.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 28/11/20 alle ore 15:50:26