Development of high protein containing bakery filling

Abstract

Development of nutrient-dense foods is one of the most important goals of today’s food industry. High protein content of foods helps to provide energy and aminoacids for human body.

In our study protein enriched filling was developed for doughnuts. The main ingredients of the product were pudding powder and egg white product (TOTu, ToTu milk, ToTu cream, and ToTu cream extra).

The texture of samples was analyzed by Anton Paar Mcr 92 rheometer and the quality of products was evaluated by sensorial tests. Microbiological decontamination of HHP was investigated (500 MPa, 5 min).

Our results show that high protein content did not influence the sensorial quality of filling, as long the microbiota of the products is highly improved by HHP treatment. Rheological properties is highly influenced by the concentration of egg proteins.

The overall quality will be better, if egg white products are used for the product.