Time: 12:05–12:55
Location: Room 205, Babcock Hall
Coffee / tea will be served starting ~11:45 outside room 205
This seminar will be presented by Tori Budin.
Characterizing the functional and practical performance of hydrolyzed lactose syrup in selected foods
Greek yogurt acid whey (GAW) is a byproduct of Greek yogurt production, GAW is not easily utilized and becomes an expensive and environmental unstable waste product. To create a more sustainable and useable product from the GAW, a system was developed to convert GAW into usable products, specifically milk minerals and glucose-galactose syrup (GGS). Past research discovered a new process, effectivity of converting GAW into GGS, however the application of this syrup has been limited.
The objective of this research is to fully characterize the physical, and function properties of GGS as well as characterizing the functionality of the syrup in several diverse food applications.
GGS was characterized for its physical and functional properties, namely boiling point elevation, freezing point depression and browning, and rheological behavior. So far, his study found that GGS increased freezing point depression and increased browning compared to the controls of sucrose and 42 DE corn syrup. It was also found that GGS had a lower viscosity than solutions of sucrose and 42 DE corn syrup, standardized to the same solids content.
GGS was also characterized for its ability to partially replace, at 40 and 80% molar replacement of sucrose in angel food cake, gummies and caramel as well as partially replace, 40 and 80%, corn syrup in gummies and caramel. At this point, the study has found that partial corn syrup replacement with GGS decreases water activity in both gummies and caramel and increased the rate of crystallization in gummies.
