Quality of rusks prepared by incorporation of concentrated whey.

摘要

Effects of using conc. paneer whey as an ingredient were investigated on the sensory properties and nutrient contents of rusks. Conc. paneer whey was used instead of water in the rusk formulation. Use of paneer whey conc. to 30% total solids did not adversely affect sensory properties. The production time cycle could be reduced by incorporating ammonium phosphate at 2500 ppm, which served as a nutritional supplement for growth of yeasts, thus catalyzing fermentation. The modified production process required additional sugar incorporation to maintain a sweetness level comparable to that observed in market samples. The rusks prepared by the modified process contained 2.5% moisture, 12.1% fat, 9.4% total protein, 1.9% ash and 74.1% total carbohydrate. Rusks with and without whey concentrate stored at 37 degrees C for 9 days remained in good condition without significant variations in sensory properties.