Designing dairy desserts for weight management: Structure, physical properties and in vitro gastric digestion
| Autor: | Empar Llorca, Amparo Quiles, Isabel Hernando, Jennifer Borreani |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
Whey protein
animal structures TECNOLOGIA DE ALIMENTOS Food Handling Fat content Models Biological Body Weight Maintenance Analytical Chemistry fluids and secretions 0404 agricultural biotechnology Casein Weight management Food science Texture Microstructure Gastric Juice Chemistry digestive oral and skin physiology In vitro digestion food and beverages 04 agricultural and veterinary sciences General Medicine Hydrogen-Ion Concentration Gastric digestion Milk Proteins 040401 food science Pepsin A In vitro Gastric ph Energy density Digestion Dairy proteins Dairy Products Dairy dessert Food Science SDS-PAGE |
| Zdroj: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia instname |
| DOI: | 10.1016/j.foodchem.2016.09.202 |
| Popis: | [EN] The first aim of this study was to observe the effect of adding dairy proteins and reducing the cream content in order to obtain healthier dairy desserts for use in weight management. The extra-whey protein low-cream sample had the densest, firmest matrix, which is related to increased satiety. The second aim was to investigate the in vitro gastric digestion behavior of whey and casein proteins in a heat treated semisolid real food. The extra-casein protein sample matrix broke down more slowly than the others because the caseins clotted at the gastric pH. Despite being heated, the whey proteins in the panna cottas were more resistant to pepsin digestion than caseins; this is related with a higher satiety capacity. These findings suggest that the combination of reducing fat content (to obtain a reduced energy density product) and adding whey protein (to increase satiety capacity) allows obtaining dairy desserts for weight management. This work was supported by the Spanish Ministry of the Economy and Competitiveness (AGL2012-36753-C02) and by EU FEDER funds. |
| Databáze: | OpenAIRE |
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