Improving the Functional and Sensory Properties of Cookies by Ultrasonic Treatment of Whey Proteins
Table 5
Sensory consumer analysis.
Treatment
Overall
Flavor
Texture
Color
Crust (JAR)
Crumb (JAR)
Hardness (JAR)
Color (JAR)
Adhesiveness (JAR)
Flour (control)
6.95
c
6.15
b
6.54
c
6.11
b
2.11
a
1.81
c
3.47
a
2.44
a
3.21
d
WPC (5%)
7.11
bc
6.18
b
6.62
bc
6.14
ab
2.13
a
1.88
bc
3.35
a
2.41
a
3.38
c
WPCSL (5%)
7.17
bc
6.20
b
6.68
ab
6.17
ab
2.17
a
1.94
b
3.31
ab
2.38
a
3.41
bc
PCSH (5%)
7.26
b
6.21
b
6.69
ab
6.15
ab
2.18
a
1.99
b
3.27
b
2.37
a
3.48
b
WPC (10%)
7.32
ab
6.37
a
6.72
ab
6.25
a
2.13
a
2.06
ab
3.22
bc
2.31
ab
3.53
b
WPCSL (10%)
7.38
a
6.35
a
6.81
a
6.27
a
2.14
a
2.13
a
3.21
bc
2.31
ab
3.64
a
WPCSH (10%)
7.45
a
6.36
a
6.85
a
6.31
a
2.15
a
2.18
a
3.13
c
2.25
b
3.68
a
(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 in the same column with the same letters are not significantly different ().
