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

Mostrar todas las versiones(2)

Correlations between instrumental texture, sensory texture and sweetness perception were studied in whey protein concentrate (WPC) gels at different pH (4 and 7), sucrose (0e40%, w/w) and whey protein (10e20% w/w) content. The presence of sucrose modified the structure of WPC gels, mainly at pH 4, m...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Yamul, Diego Karim, Galmarini, Mara Virginia, Lupano, Cecilia Elena, Zamora, María Clara
Formato: Articulo Preprint
Lenguaje:Inglés
Publicado: 2013
Materias:
Química
Whey protein concentrate
Gels
Texture
Sensory perception
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/96579
https://ri.conicet.gov.ar/11336/10233
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
Descripción
Sumario:Correlations between instrumental texture, sensory texture and sweetness perception were studied in whey protein concentrate (WPC) gels at different pH (4 and 7), sucrose (0e40%, w/w) and whey protein (10e20% 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.

Ejemplares similares