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Development of High-protein Spreads for Pregnant and Lacatng Women in India
... Apart from dairy and plantbased spreads, meat-based spreads such as pate, fleisch butter and cretons are also obtainable in the market (Dayal & Modi, 2017). Tony-Odigie et al. (2018) developed high protein spread from soy and whey isolate protein for pregnant and lactating Indian women. High protein spread also can be made from fish flesh either from fatty or lean fish. ...
Effect of potato starch (2%–4%) and Asian sea bass bone bio‐calcium (BC) (0%–10%) on characteristics of Indian mackerel fish spread was investigated. Starch levels had higher impact than bio‐calcium concentration on characteristics of fish spread (P < 0.05). Firmness, consistency and cohesiveness of fish spread were raised with increasing starch and BC levels (P < 0.05). Highest lightness (L*) was found in fish spread added with 2% starch and 10% BC (P < 0.05). Highest a*, b*, C*‐values but lowest hue angle were obtained in fish spread added with 4% starch and 10% BC (P < 0.05). Higher G' and viscosity were observed in sample added with 4% starch when BC was incorporated at higher level. All fish spreads generally showed shear thinning flow behaviour. Higher acceptability was attained for fish spread containing 4% starch and 10% BC without grittiness. This fish spread showed higher ash with lower moisture, protein and lipid contents than those without BC. Calcium solubility of fish spread was augmented after in vitro gastrointestinal tract system when fortified with 10% BC, and higher solubility of calcium was also noticeable, compared to BC itself. Overall high PUFA, acceptable PV and TBARS value were attained for fish spread fortified with 4% starch and 10% BC.
... 12 Most of the protein spreads contain dairy sources of protein, such as milk, cheese, or whey powder, and can be used for athletes and recreational exercisers, and in cases of undernutrition in vulnerable groups, such as elderly patients, malnourished children, or pregnant women. 13 Regarding technological properties, spreads provide limited contact surface with the atmosphere, and consequently, protect the nutrients from oxidation. 14 Spreads usually have a high viscosity below 35 ∘ C, preventing sedimentation of minerals or proteins during storage. ...
BACKGROUND
Innovative approaches to combine whey with other ingredients and the use of new techniques in product development should be explored to meet consumers' needs and expectations. However, the question arises here of whether whey protein could be used as a suitable food matrix for supplementation with β‐glucan, an attractive glucose polymer and a physiologically functional component. The present study addresses the challenge associated with the design and characterization of whey protein spread as a substrate for β‐glucan delivery. The results are discussed on the basis of physical–chemical and microbiological characteristics, which are subsequently linked to its sensorial profile.
RESULTS
A whey protein spread can be developed without the addition of NaCl, with physicochemical characteristics (pH, viscosity), microbiological counts, and sensory acceptance (color, aroma, overall impression) similar to the product with NaCl. This spread can be refrigerated for 28 days. The whey protein spread presented high whey protein content (18.67–19.17 g 100 g⁻¹) and could be a good source of carbohydrates (8.30–8.68 g 100 g⁻¹), with low levels of fat (0.2 g 100 g⁻¹) and lactose (1.56–1.61 g 100 g⁻¹). The sensorial results showed that women would prefer a product with lower salt content.
CONCLUSION
This is the first study to evaluate the development of a whey protein spread enriched with β‐glucan, providing results that are of interest for the dairy sector. The combination of whey and β‐glucan can be explored industrially as a whey protein spread, with satisfactory results for physicochemical, microbiological, and sensory acceptance. © 2019 Society of Chemical Industry
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