1. Impact of whey incorporation on acrylamide formation and the quality of bread.
- Author
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Himashree, P., Gokul Devi, E., Hariharan, K. C., and Sunil, C. K.
- Subjects
ACRYLAMIDE ,BREAD ,BREAD quality ,WHEY ,DIETARY proteins ,FLUID inclusions ,PROTEIN-protein interactions - Abstract
Whey is the largest by-product of the dairy industry. It is a popular dietary protein among athletes and fitness models showing antimicrobial activity and antioxidant capacity. It is important due to its large production and nutritional composition, for which whey can be considered a valuable by-product for food industry applications. This study incorporated liquid whey at different concentrations (0%, 25%, 50%, 75%, and 100%) as an ingredient in bread, substituting water. The increasing addition of whey showed a decreasing formation of acrylamide in bread. Protein and fat content increased significantly on increasing whey addition. Texture profile parameters like hardness, fracturability, gumminess, and chewiness were improved by adding whey. At the same time, springiness is reduced on increased whey incorporation due to increasing protein interactions. Bread with 50% whey showed optimum quality. The results show the application of whey as a potential ingredient in bread and a mitigation strategy for acrylamide formation. Highlights: Inclusion of liquid whey as an ingredient in bread by substituting in the water concentration showed up to 50.18% reduction in the acrylamide content formed. The addition of liquid whey replacing water gave improved textural and nutritional quality. The study reports the effective utilization of liquid whey, the largest by-product of the dairy industry, as a potential ingredient in bread. [ABSTRACT FROM AUTHOR]
- Published
- 2023
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