Physicochemical properties of caramel toffee products supplemented with whey protein and rice bran hydrolysate
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Abstract
A caramel toffee product (CTP) supplemented with whey protein concentrate (WPC) and rice bran hydrolysate (RBH) produced in pilot scale process was investigated. Three recipes of CTPs were prepared using different WPC levels (0.0, 2.0, and 5.0%). The sensory attributes were then evaluated using a 9-point hedonic scale. The results showed that the addition of WPC at 2.0% had no negative effect on all sensory attributes, with an overall acceptability score of 7.73 (Like moderately to like very much), when compared with the CTP without the addition of WPC (control). Therefore, 2.0% WPC was selected for further production of CTPs supplemented with different RBH concentrations (0.0-2.0%). α-Amino contents and antioxidant activities of CTPs were determined. The CTP supplemented with 2%RBH plus 2.0% WPC (CTP_2% RBH_WPC) exhibited the highest α-amino content (0.47 mg Leucine Eq./g sample), ABTS radical scavenging activity (0.88 mg Trolox Eq./g sample) and ferric reducing antioxidant power (0.52 mg Trolox Eq./g sample). However, the CTP_2% RBH_WPC had lower acceptability by panelists than that of control (0% RBH). Therefore, the CTP_2% RBH_WPC was selected for further development by adding vanilla and caramel flavors. The aw, color, chemical compositions, sensory evaluation (n=311), and microbial load of flavored CTP were then determined. The aw, moisture content, and L*, a*, and b* values were 0.45, 3.90%, 57.90, 12.47, and 21.62, respectively. Protein, fat, ash, and carbohydrate of the flavored CTP were 2.60, 15.10, 1.12, and 77.33%, respectively. The overall acceptability score of the flavored CTP was 7.57 and the microbial load were within the Thai community product standard of Toffee. These results suggested that WPC and RBH have potential as nutritive and antioxidative substance supplementation in the caramel toffee product.
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