Process optimization of emergency food originated from denatured whey protein concentrate and dried sweet potato puree

1st International Conference on Food Security and Sustainable Agriculture in The Tropics

农业科学;经济学

Khairunnisa, S.^1 ; Andoyo, R.^1 ; Marta, H.^1 ; Saripudin, G.L.U.^1

Department of Food Industrial Technology, Faculty of Agro-industrial Technology, Universitas Padjadjaran, Sumedang

40600, Indonesia^1

关键词: Decimal reduction;    Emergency foods;    Optimum parameters;    Physical changes;    Protein contents;    Response surface method;    Sweet potato;    Whey protein concentrate;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/157/1/012032/pdf
DOI  :  10.1088/1755-1315/157/1/012032

学科分类：农业科学（综合）

来源: IOP

【 摘 要 】

Denatured whey protein concentrate can be added into food products to increase protein content without changing the texture considerably. One food product that requires high protein content is emergency foods. The aim of this study was to determine the optimum parameters of emergency food processing based on denatured whey protein concentrate combined with dried sweet potato puree with high lethality of microbes and low physical change. Optimizing process has being conducted using Response Surface Method with Box-Behnken scheme. Emergency foods was prepared with containing 6.1-11.6% (w/w) protein, placed in three packaging materials e.g glass jar, nylon bag, and metallized bag and treated with 5.0 to 12.0 (D, decimal reduction time) thermal processing level. The optimum parameters of emergency food produced were 10.14% (w/w) protein content, placed in metallized pouch, and sterilized in 11.11 thermal processing level.