Improving the Functional and Sensory Properties of Cookies by Ultrasonic Treatment of Whey Proteins
Table 3
Chemical composition after processing.
Treatment
Moisture (%)
Ash (%)
Protein (%)
Fat (%)
Flour (control)
4.12
d
±
0.22
1.43
b
±
0.10
15.83
c
±
1.21
1.62
c
±
0.90
WPC (5%)
4.32
c
±
0.23
1.47
ab
±
0.08
18.79
b
±
1.27
1.82
b
±
0.79
WPCSL (5%)
4.49
bc
±
0.22
1.46
ab
±
0.07
18.88
b
±
1.32
1.88
ab
±
1.00
WPCSH (5%)
1.68
B
±
0.24
1.49
ab
±
0.06
18.96
b
±
1.24
1.89
ab
±
1.09
WPC (10%)
4.76
ab
±
0.23
1.52
a
±
0.08
21.74
a
±
1.25
1.96
a
±
0.86
WPCSL (10%)
4.87
a
±
0.27
1.57
a
±
0.08
21.78
a
±
1.29
1.97
a
±
1.04
WPCSH (10%)
4.93
a
±
0.17
1.59
a
±
0.07
21.89
a
±
1.34
1.98
a
±
1.15
(i) WPC (5%) whey protein concentrate + 95% flour, (ii) WPCSL (5%) with sonication low, (iii) WPCSL (5%) with sonication high, (iv) WPCSL (10%) with sonication low and 10% WPC, and (v) means ± SD in the same column with the same letters are not significantly different ().
