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MACARONI ENRICHMENT WITH DAIRY‐BASED PROTEIN SOURCES

E.F. Schoppet, H.I. Sinnamon, F. B. TALLEY, C. C. PANZER, Nicholas C. Aceto

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Abstract

ABSTRACT Combinations of soluble and heat‐coagulated cheese whey proteins, of yeast grown on cheese whey and heat‐coagulated whey proteins, and Animal Nutrition Research Council (ANRC) casein alone were used to raise the protein content of conventional macaroni to 20%. All protein sources and combinations tested increased the Protein Efficiency. Ratio value of the macaroni to equal to or greater than that of casein. The yeast added a “bitter” flavor and a “sticky” texture. Varying the proportion of soluble and heat‐coagulated cheese whey proteins caused no changes in the flavor or texture of macaroni enriched with the heat‐coagulated proteins alone. Enrichment with ANRC casein had no effect on the flavor or texture of conventional macaroni.

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What this paper is about

ABSTRACT Combinations of soluble and heat‐coagulated cheese whey proteins, of yeast grown on cheese whey and heat‐coagulated whey proteins, and Animal Nutrition Research Council (ANRC) casein alone were used to raise the protein content of conventional macaroni to 20%. All protein sources and combinations tested increased the Protein Efficiency. Ratio value of the macaroni to equal to or greater than that of casein. The yeast added a “bitter” flavor and a “sticky” texture. Varying the proportion of soluble and heat‐coagulated cheese whey proteins caused no changes in the flavor or texture of macaroni enriched with the heat‐coagulated proteins alone. Enrichment with ANRC casein had no effect on the flavor or texture of conventional macaroni.

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Available abstract

ABSTRACT Combinations of soluble and heat‐coagulated cheese whey proteins, of yeast grown on cheese whey and heat‐coagulated whey proteins, and Animal Nutrition Research Council (ANRC) casein alone were used to raise the protein content of conventional macaroni to 20%. All protein sources and combinations tested increased the Protein Efficiency. Ratio value of the macaroni to equal to or greater than that of casein. The yeast added a “bitter” flavor and a “sticky” texture. Varying the proportion of soluble and heat‐coagulated cheese whey proteins caused no changes in the flavor or texture of macaroni enriched with the heat‐coagulated proteins alone. Enrichment with ANRC casein had no effect on the flavor or texture of conventional macaroni.

Key concepts: Flavor, Food science, Casein, Whey protein, Yeast, Chemistry, Texture (cosmology), Milk protein

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MACARONI ENRICHMENT WITH DAIRY‐BASED PROTEIN SOURCES — Research Paper | ScholarLens