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Título : | Whey protein concentrate gels with different sucrose content : instrumental texture measurements and sensory perception | Autor : | Yamul, Diego K. Galmarini, Mara Virginia Lupano, Cecilia E. Zamora, María Clara |
Palabras clave : | TEXTURA; ANALISIS SENSORIAL; MEDICION; SUCROSA; SUERO; PROTEINAS; COMPOSICION DE ALIMENTOS | Fecha de publicación : | 2013 | Cita : | Yamul, D. K., Galmarini, M. V., Lupano, C. E. y M. C. Zamora. 2013. Whey protein concentrate gels with different sucrose content : instrumental texture measurements and sensory perception [en línea]. Postprint del artículo publicado en International Dairy Journal 28(1). Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5410 | Resumen : | 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. | URI : | https://repositorio.uca.edu.ar/handle/123456789/5410 | Disciplina: | INGENIERIA EN ALIMENTOS | Derechos: | Acceso Abierto |
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