The effects of protein concentration and blending a phospholipid-rich whey coproduct, Procream (Salibra 700 Procream, Glanbia Nutritionals), with intact or hydrolyzed concentrate, on fish oil microencapsulation efficiency oxidative stability were assessed. Trypsin protease M, from Aspergillus oryzae, used to produce 2 unique hydrolysates. All microcapsules had excellent encapsulation efficienci...

Minyak cengkeh mempunyai fungsi sebagai antioksidan, anti penuaan, dan antimikroba. Penyimpanan pemanfaatan minyak dalam bentuk cair beberapa kelemahan seperti kelarutan air stabilitas pada suhu ruang yang rendah, serta potensi penurunan kualitas selama proses penyimpanan. Oleh karena itu diperlukan modifikasi guna mengatasi kelemahan-kelemahan tersebut, diantaranya adalah melalui enkapsulasi. ...

The aim of present study was to evaluate the effect of adding whey protein concentrate (WPC) as a fat replacer in the rheological properties of yogurt. Whole yogurt and nonfat yogurt with 0 %, 1.5 %, 3.0 % and 4.5 % of WPC were developed and available. The steady and dynamic shear rheological properties were determined using a HAAKE MARS rheometer at 10 °C with a sensor stainless steel double g...

The aim of the research was to quantify consistency defrosted aerated fermented milk desserts. objects were samples desserts with a mass fraction fat 2.5%, in one whey protein concentrate used (WPC). Rotational viscometry, penetrometric and thermostatic methods used. It has been established that use WPC allows increasing dynamic viscosity by 4.5 times, mixture overrun 1.4 dimensional stability ...