17B-16 |
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M. P. FLINT, E. A. Foegeding, and M. A. Drake. Dept. of Food Science, North Carolina State Univ., 238 Schaub Hall, Box 7624, Raleigh, NC 27695-7624 Milk protein ingredients are commonly used in the confectionary industry for their flavor, color, and texture, with sweetened condensed skim milk (SCSM) being one of the most popular. Whey protein ingredients including whey protein isolates (WPI) and concentrates (WPC) may be acceptable ingredient substitutions for SCSM. Our objective was to evaluate and compare the acceptability and functionality of using whey protein ingredients in caramel confections by using WPI or WPC to formulate an imitation sweetened condensed skim milk (I-SCSM) matching the constituents of SCSM. Caramels made with SCSM and I-SCSM made with WPI cooked to 113°C, 116°C, and 119°C were evaluated. Three brands of 34% WPC were also used to formulate an I-SCSM. All caramels made with WPC were cooked to 116 °C and compared to caramels made with SCSM cooked to 116 °C. Three brands of commercial caramels were tested to compare analytical values. Creep and recovery, cold flow, glass transition temperature (Tg), moisture, water activity and color were used to characterize caramels. Consumer acceptance testing was used to evaluate consumer liking of caramels made with WPC and SCSM. All formulas produced caramels that were similar in analytical characteristics to commercial caramels. Differences in caramels made with SCSM and WPI were due mostly to cook temperature, with few differences due to treatment. All caramels showed minimal recovery, indicating they were mainly viscous (fluid) in nature. However, caramels cooked to 113°C exhibited cold flow in both formulations, with the WPI caramel exhibiting more cold flow than the control caramel. Physical properties of caramels made with WPC were similar with the exception of color. Hedonic scores indicated that some WPC brands were liked as much as caramels made with SCSM, however caramels made with WPC had lower hedonic scores for stickiness. Whey proteins may be substituted for SCSM in caramel confections.
Session 17B, Dairy Foods: General
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