Formulation and characterization of low-fat breakfast cream using conjugated whey protein and modified starch

Abstract

This study investigates the impact of conjugating whey protein (WP) with modified starch (MS), utilizing the Maillard reaction, on the characteristics of low-fat breakfast cream. The combination of WP and MS is significant due to its potential to improve the nutritional profile and textural attributes of low-fat dairy products, in response to consumer demand for healthier options. Various cream formulations were prepared with different ratios and concentrations of WP-MS conjugates, and their texture, water holding capacity, and sensory attributes were systematically analyzed. Results showed that creams with a MS-to-WP ratio of 2:1 at concentrations of 3 % and 4.5 %, as well as a ratio of 3:1 at 3 % concentration, exhibited superior texture properties including enhanced firmness, springiness, and gumminess. Structural analyses confirmed effective conjugation between MS and WP in these optimal formulations. However, higher WP content generally led to lower viscosity and hardness, as well as undesirable color darkening, resulting in lower sensory scores. Overall, these findings highlight the potential of WP-MS conjugates to optimize cream properties, offering valuable insights for producers seeking to develop low-fat dairy products with enhanced qualities and improved consumer acceptance.

Keywords: Biopolymers; Dairy products; Maillard reaction; Polysaccharides; Proteins; Rheology.