Obtention and characterization of dried gels prepared with whey proteins, honey and hydrocolloids mixture

BACKGROUND: Large amounts of honey and liquid whey derived from the dairy industry are produced in Argentina. Honeyis exported in bulk and whey is transformed into whey protein concentrates and isolates. The objective of this work was toinvestigate the effect of pH, composition and storage time on t...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Rodríguez, Ana C., Torrez Irigoyen, Ricardo Martín, Navarro, Alba, Yamul, Diego Karim
Formato: Articulo
Lenguaje:Inglés
Publicado: 2017
Materias:
Química
dried gels
honey
whey proteins
corn starch
guar gum
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/77874
https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsfa.8375
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-77874
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
dried gels
honey
whey proteins
corn starch
guar gum
spellingShingle Química
dried gels
honey
whey proteins
corn starch
guar gum
Rodríguez, Ana C.
Torrez Irigoyen, Ricardo Martín
Navarro, Alba
Yamul, Diego Karim
Obtention and characterization of dried gels prepared with whey proteins, honey and hydrocolloids mixture
topic_facet Química
dried gels
honey
whey proteins
corn starch
guar gum
description BACKGROUND: Large amounts of honey and liquid whey derived from the dairy industry are produced in Argentina. Honeyis exported in bulk and whey is transformed into whey protein concentrates and isolates. The objective of this work was toinvestigate the effect of pH, composition and storage time on the properties of dried gels with honey, whey proteins andhydrocolloids.RESULTS: Color properties varied according to pH and composition. The fracture stress of dried gels prepared with corn starchwas higher than that of gels prepared with guar gum in all conditions assayed. Young’s modulus was higher at pH 7 for bothcompositions and increased with storage time. Rubbery characteristics were found in dried gels with guar gum, while both cornstarch and guar gum made the microstructure rougher. Multivariate analysis showed that samples could be grouped by pH.Panelists preferred pH 7 products over acidic ones, and no significant differences in sensory properties were found using eithercorn starch or guar gum in the formulation.CONCLUSION: The results demonstrated that it is possible to generate a new product, which may open new applications forhoney and whey in food formulations.
format Articulo
Articulo
author Rodríguez, Ana C.
Torrez Irigoyen, Ricardo Martín
Navarro, Alba
Yamul, Diego Karim
author_facet Rodríguez, Ana C.
Torrez Irigoyen, Ricardo Martín
Navarro, Alba
Yamul, Diego Karim
author_sort Rodríguez, Ana C.
title Obtention and characterization of dried gels prepared with whey proteins, honey and hydrocolloids mixture
title_short Obtention and characterization of dried gels prepared with whey proteins, honey and hydrocolloids mixture
title_full Obtention and characterization of dried gels prepared with whey proteins, honey and hydrocolloids mixture
title_fullStr Obtention and characterization of dried gels prepared with whey proteins, honey and hydrocolloids mixture
title_full_unstemmed Obtention and characterization of dried gels prepared with whey proteins, honey and hydrocolloids mixture
title_sort obtention and characterization of dried gels prepared with whey proteins, honey and hydrocolloids mixture
publishDate 2017
url http://sedici.unlp.edu.ar/handle/10915/77874
https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsfa.8375
work_keys_str_mv AT rodriguezanac obtentionandcharacterizationofdriedgelspreparedwithwheyproteinshoneyandhydrocolloidsmixture
AT torrezirigoyenricardomartin obtentionandcharacterizationofdriedgelspreparedwithwheyproteinshoneyandhydrocolloidsmixture
AT navarroalba obtentionandcharacterizationofdriedgelspreparedwithwheyproteinshoneyandhydrocolloidsmixture
AT yamuldiegokarim obtentionandcharacterizationofdriedgelspreparedwithwheyproteinshoneyandhydrocolloidsmixture
bdutipo_str Repositorios
_version_ 1764820485157158914

Ejemplares similares