Detalle del registro

Whey protein concentrate gels with different sucrose content : instrumental texture measurements and sensory perception

Universidad Católica Argentina

 
Autor Yamul, Diego K.
Galmarini, Mara Virginia
Lupano, Cecilia E.
Zamora, María Clara
 
Fecha 2013
 
Descripción Abstract: Correlations between instrumental texture, sensory texture and sweetness perception were studied in whey protein concentrate (WPC) gels at different pH (4 and 7), sucrose (0-40%, w/w) and whey protein10-20%, w/w) content. The presence of sucrose modified the structure of WPC gels, mainly at pH 4, making the gel structure more homogeneous and with smaller pores. Sucrose also increased the solid behaviour of gels, their water holding capacity, hardness and adhesiveness. Sweetness perception decreased as protein concentration increased, and was higher in gels at pH 4 than in gels at pH 7. A good correlation was obtained between the instrumental and sensory attributes hardness, cohesiveness and elasticity.
 
Formato application/pdf
 
Enlace http://bibliotecadigital.uca.edu.ar/repositorio/investigacion/whey-protein-concentrate-gels.pdf
 
Idioma eng
 
Derechos La autora ha autorizado al Sistema de Bibliotecas de la Universidad Católica Argentina a divulgar en línea la presente obra
 
Tema TEXTURA
ANALISIS SENSORIAL
MEDICION
SUCROSA
SUERO
PROTEINAS
COMPOSICION DE ALIMENTOS
 
Título Whey protein concentrate gels with different sucrose content : instrumental texture measurements and sensory perception
 
Tipo Artículo