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

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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 a...

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Detalles Bibliográficos
Autores principales: Yamul, Diego K., Galmarini, Mara Virginia, Lupano, Cecilia E., Zamora, María Clara
Formato: Artículo
Lenguaje:Inglés
Publicado: 2019
Materias:
TEXTURA
ANALISIS SENSORIAL
MEDICION
SUCROSA
SUERO
PROTEINAS
COMPOSICION DE ALIMENTOS
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/5410
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139123456789-5410
record_format dspace
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic TEXTURA
ANALISIS SENSORIAL
MEDICION
SUCROSA
SUERO
PROTEINAS
COMPOSICION DE ALIMENTOS
spellingShingle TEXTURA
ANALISIS SENSORIAL
MEDICION
SUCROSA
SUERO
PROTEINAS
COMPOSICION DE ALIMENTOS
Yamul, Diego K.
Galmarini, Mara Virginia
Lupano, Cecilia E.
Zamora, María Clara
Whey protein concentrate gels with different sucrose content : instrumental texture measurements and sensory perception
topic_facet TEXTURA
ANALISIS SENSORIAL
MEDICION
SUCROSA
SUERO
PROTEINAS
COMPOSICION DE ALIMENTOS
description 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.
format Artículo
author Yamul, Diego K.
Galmarini, Mara Virginia
Lupano, Cecilia E.
Zamora, María Clara
author_facet Yamul, Diego K.
Galmarini, Mara Virginia
Lupano, Cecilia E.
Zamora, María Clara
author_sort Yamul, Diego K.
title Whey protein concentrate gels with different sucrose content : instrumental texture measurements and sensory perception
title_short Whey protein concentrate gels with different sucrose content : instrumental texture measurements and sensory perception
title_full Whey protein concentrate gels with different sucrose content : instrumental texture measurements and sensory perception
title_fullStr Whey protein concentrate gels with different sucrose content : instrumental texture measurements and sensory perception
title_full_unstemmed Whey protein concentrate gels with different sucrose content : instrumental texture measurements and sensory perception
title_sort whey protein concentrate gels with different sucrose content : instrumental texture measurements and sensory perception
publishDate 2019
url https://repositorio.uca.edu.ar/handle/123456789/5410
work_keys_str_mv AT yamuldiegok wheyproteinconcentrategelswithdifferentsucrosecontentinstrumentaltexturemeasurementsandsensoryperception
AT galmarinimaravirginia wheyproteinconcentrategelswithdifferentsucrosecontentinstrumentaltexturemeasurementsandsensoryperception
AT lupanoceciliae wheyproteinconcentrategelswithdifferentsucrosecontentinstrumentaltexturemeasurementsandsensoryperception
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bdutipo_str Repositorios
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