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Characterization of sweet whey powde...

Dattatreya, Anupama.

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Characterization of sweet whey powder: Functionality, flavor and color.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Characterization of sweet whey powder: Functionality, flavor and color./
Author:	Dattatreya, Anupama.
Description:	231 p.
Notes:	Adviser: Scott A. Rankin.
Contained By:	Dissertation Abstracts International67-09B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3234543
ISBN:	9780542883019

Characterization of sweet whey powder: Functionality, flavor and color.
Dattatreya, Anupama.

Characterization of sweet whey powder: Functionality, flavor and color. - 231 p.

Adviser: Scott A. Rankin.

Thesis (Ph.D.)--The University of Wisconsin - Madison, 2006.

Sweet whey powder (SWP), a major by-product of cheese manufacturing, is used in a number of food products. Anecdotally reported variations in functional properties, flavor and color may limit the use of SWP as a food ingredient. In this study, several of these quality parameters were characterized using either commercially available SWP or model systems. The first phase of this work confirmed that such quality variations exist and suggests that manufacturing practices may influence that variation. The flavor of SWP was characterized by sensory and instrumental methods. Volatile analysis indicated that lipid oxidation products such as aldehydes, ketones and Maillard reaction compounds are present. The color of SWP is generally known to brown with storage. In this study, it was found that acidic pH promotes browning via the furfural-intermediate pathway, pH history of liquid whey has a role in SWP browning by favoring the accumulation of browning pigment precursors, and other factors, such as water activity, also influence browning. Additional studies were conducted on the kinetics of SWP browning during storage and the prediction of shelf life. Since numerous factors may affect browning reactions, the influence of selected factors applied to SWP during storage was studied and regression models were developed to predict browning. As a final area of study, this work examined the effect of reducing sugar type on SWP browning, concluding that the presence of moderate levels of galactose or glucose may predispose SAP to brown prematurely. As an overall conclusion from this research, by understanding the functionality, flavor and color of SWP and the factors that may influence the variation in the quality of SWP, dairy processors may be able to alter processing parameters to obtain SWP of improved quality, hence economic value as a food ingredient.

ISBN: 9780542883019Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Characterization of sweet whey powder: Functionality, flavor and color.
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005 20110901
008 110901s2006 eng d
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035 $a (UMI)AAI3234543
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100 1 $a Dattatreya, Anupama. $3 1287137
245 1 0 $a Characterization of sweet whey powder: Functionality, flavor and color.
300 $a 231 p.
500 $a Adviser: Scott A. Rankin.
500 $a Source: Dissertation Abstracts International, Volume: 67-09, Section: B, page: 4770.
502 $a Thesis (Ph.D.)--The University of Wisconsin - Madison, 2006.
520 $a Sweet whey powder (SWP), a major by-product of cheese manufacturing, is used in a number of food products. Anecdotally reported variations in functional properties, flavor and color may limit the use of SWP as a food ingredient. In this study, several of these quality parameters were characterized using either commercially available SWP or model systems. The first phase of this work confirmed that such quality variations exist and suggests that manufacturing practices may influence that variation. The flavor of SWP was characterized by sensory and instrumental methods. Volatile analysis indicated that lipid oxidation products such as aldehydes, ketones and Maillard reaction compounds are present. The color of SWP is generally known to brown with storage. In this study, it was found that acidic pH promotes browning via the furfural-intermediate pathway, pH history of liquid whey has a role in SWP browning by favoring the accumulation of browning pigment precursors, and other factors, such as water activity, also influence browning. Additional studies were conducted on the kinetics of SWP browning during storage and the prediction of shelf life. Since numerous factors may affect browning reactions, the influence of selected factors applied to SWP during storage was studied and regression models were developed to predict browning. As a final area of study, this work examined the effect of reducing sugar type on SWP browning, concluding that the presence of moderate levels of galactose or glucose may predispose SAP to brown prematurely. As an overall conclusion from this research, by understanding the functionality, flavor and color of SWP and the factors that may influence the variation in the quality of SWP, dairy processors may be able to alter processing parameters to obtain SWP of improved quality, hence economic value as a food ingredient.
590 $a School code: 0262.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a The University of Wisconsin - Madison. $3 626640
773 0 $t Dissertation Abstracts International $g 67-09B.
790 $a 0262
790 1 0 $a Rankin, Scott A., $e advisor
791 $a Ph.D.
792 $a 2006
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3234543