Whey protein concentrate gels with different sucrose content: Instrumental texture measurements and sensory perception
| Autor: | Cecilia Elena Lupano, Diego Karim Yamul, María Clara Zamora, Mara Virginia Galmarini |
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| Rok vydání: | 2013 |
| Předmět: |
Whey protein
Sucrose Otras Ingenierías y Tecnologías Chemistry Química INGENIERÍAS Y TECNOLOGÍAS Sensory perception Applied Microbiology and Biotechnology Alimentos y Bebidas chemistry.chemical_compound purl.org/becyt/ford/2 [https] Whey protein concentrate Texture Food science Gels purl.org/becyt/ford/2.11 [https] Food Science |
| Zdroj: | CONICET Digital (CONICET) Consejo Nacional de Investigaciones Científicas y Técnicas instacron:CONICET |
| ISSN: | 0958-6946 |
| DOI: | 10.1016/j.idairyj.2012.08.002 |
| Popis: | 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. Centro de Investigación y Desarrollo en Criotecnología de Alimentos |
| Databáze: | OpenAIRE |
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