Functional properties of whey protein in bread in the presence of glucose oxidase and ascorbic acid

ABSTRACT

The main objective of the present study was to determine the influence of whey protein on the final bread product characteristics and to investigate the effect of different treatments for improving its functionality. The specific objectives were to study the functional properties of whey protein in bread making system, determine the baking performance of whey protein in the presence of glucose oxidase at different levels [200-300 GoDu/kg], determine the baking performance of whey protein in the presence of ascorbic acid [20ppm] and determine the functional properties of whey protein in the present of both glucose oxidase and ascorbic acid. In this study 12 treatment as well as control samples were prepared using 2 levels of whey protein [2% 4%] and 2 levels of glucose oxidase [200-300 GoDu/Kg] glucose oxidase and ascorbic acid at [20 ppm]. The products were subjected to chemical, objective, organoleptic and nutritive value evaluations. Results showed that bread volume increased upon the addition of [2%] whey protein and ascorbic acid [20ppm] while decreased in the addition of whey protein at [4%] and ascorbic acid at level [20 ppm]. Weight is increased upon the addition of whey protein at level [4%] with ascorbic acid at level [20 ppm] and upon using glucose oxidase at level [300 GoDu/Kg]. Degree of staling decreased upon using the level of [2%] whey protein. Results showed that with and without using glucose oxidase there was a decrease in moisture content and increase in protein, fat and ash contents at the level of [4%] whey protein in the presence of glucose oxidase at high level. Sensory evaluation results indicated that samples prepared with [2% whey protein + 20 ascorbic acid + 200 glucose oxidase] and [4% whey protein + 20 ascorbic acid +300 glucose oxidase] had better color and taste compared to the other prepared samples. The present study recommended the beneficial use of whey protein to fortify bakery products in the presence of glucose oxidase [300 GoDuIKg] and ascorbic acid [20 ppm] to maintain good quality