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Abstract

ABSTRACT


Carbohydrates glucose, sucrose, fructose, starch and
inulin were added to whey protein concentrates at the ratios of 1, 2
and 3. The emulsifying and foaming properties of WPC-carbohydrates model
systems were examined. One percent of the tested carbohydrates increased
significantly p0.05 for the Emulsion Activity Index EAI and Emulsion
Stability Index ESI of the prepared emulsions. Sucrose showed the highest
EAI and ESI followed by fructose, glucose, starch and inulin compared
with samples without carbohydrates. Increasing of added starch and inulin
to 2 or 3 improved emulsion activity index but decreased emulsion stability
index compared to other sugars. Sucrose addition was significant p0.05
increase in foam stability compared with other carbohydrates, while starch
and inulin showed insignificant p0.05 changes in foam formation
or stability.

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