Whipping cream with increased level of protein. Sensor and instrumental analysis

Physical-chemical properties of cream with reduced level of fat and whey protein allowing consider the product to be a functional one were studied. Complex characteristic of quality indices was made. Sensor and instrumental analyses of new types of cream compositions were carried out that allowed find regularities in new products development in compliance with science about nutrition. Characteristic of the behavior of the developed samples with reduced fat content and whey protein demonstrates imitation of the texture properties of cream with full fat level. The multiple values of foam of the control sample and of the sample received complied with technological process of whipped products manufacturing. Sensor assessment of the samples developed included discriminant and gedonistic tests. The test demonstrated that 24 participants of 39 showed the difference between the samples that suppose difference between the samples with probability of 99 %. Results of the preference test and statistic treatment of its data demonstrated that there was no important difference (p > 0.05) in the level of preference for the two evaluated samples of cream. Thus, the study gives possibility to determine regularities for improving technologies existing for production of the products with reduced fat content according to the present day knowledge of the science about nutrition. Taking into account results of the given study of the functional-technological and sensor characteristics it is worth to suggest that the developed products with reduced fat content and whey protein will be acceptable in the existing market and highly probable will receive positive attitude from consumers. Physical-chemical properties of low fat cream fortified with amino acids were studied using analysis of the texture properties and characteristics of the foam. Sensor evaluation of the samples developed was carried out with the tests of the triangle and preferences. Analysis of the instrumental and sensor data demonstrated acceptability of the new fortified products with reduced fat levels.

cream, whey protein, viscosity, foam, sensor assessment