Table 2.
Overview of whey protein solid model cupcakes and scones (WPC: whey protein concentrate; HS-WPC: heat stable whey protein concentrate) per 100 g.
| Cupcakes | Scones | ||||||
|---|---|---|---|---|---|---|---|
| Control | WPC | HS-WPC | Control | Protein | Protein + Cream Topping | ||
| Formulations | |||||||
| Unsalted butter (g) | 23.0 | 23.0 | 22.7 | 10.2 | 10.2 | 10.2 | |
| Self-raising flour (g) | 23.0 | 23.0 | 22.7 | 46.0 | 46.0 | 46.0 | |
| Caster sugar (g) | 23.0 | 23.0 | 22.7 | 5.1 | 5.1 | 5.1 | |
| Milk (whole) (g) | 5.0 | 5.0 | 4.9 | 20.4 | 20.4 | 20.4 | |
| Eggs (free-range) (g) | 18.6 | 18.6 | 18.4 | 10.2 | 10.2 | 10.2 | |
| Lemon zest (g) | 0.76 | 0.76 | 0.75 | - | - | - | |
| Whey permeate (g) | 6.64 | - | - | 8.0 | - | - | |
| WPC (g) | - | 6.64 | - | - | 8.0 | 8.0 | |
| HS-WPC (g) | - | - | 7.7 | - | - | - | |
| Clotted cream (g) | - | - | - | - | - | 26.7 | |
| Composition | |||||||
| Energy (kcal) | 442 | 445 | 448 | 350 | 353 | 509 | |
| Fat (g) | 23.0 | 24.0 | 25.0 | 12.0 | 13.0 | 30.0 | |
| of which saturates (g) | 14.0 | 14.0 | 14.0 | 6.9 | 7.2 | 17.8 | |
| Carbohydrate (g) | 51.0 | 45.0 | 44.0 | 52.0 | 44.0 | 44.6 | |
| of which sugars (g) | 26.0 | 26.0 | 26.0 | 15.0 | 7.5 | 8.1 | |
| Fibre (g) | 1.1 | 1.1 | 1.1 | 2.0 | 2.0 | 2.0 | |
| Protein (g) | 6.0 | 12.0 | 12.0 | 7.6 | 15.0 | 15.4 | |
| Salt (g) | 0.2 | 0.2 | 0.2 | 0.5 | 0.5 | 0.5 | |
Composition data is obtained from Nutritics software and dash (-) represents not applicable. Acronyms: whey protein concentrate (WPC); heat-stable whey protein concentrate (HS-WPC).