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

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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, m...

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Detalles Bibliográficos
Autores principales: Yamul, Diego Karim, Galmarini, Mara Virginia, Lupano, Cecilia Elena, Zamora, María Clara
Formato: Articulo Preprint
Lenguaje:Inglés
Publicado: 2013
Materias:
Química
Whey protein concentrate
Gels
Texture
Sensory perception
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/96579
https://ri.conicet.gov.ar/11336/10233
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-96579
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Whey protein concentrate
Gels
Texture
Sensory perception
spellingShingle Química
Whey protein concentrate
Gels
Texture
Sensory perception
Yamul, Diego Karim
Galmarini, Mara Virginia
Lupano, Cecilia Elena
Zamora, María Clara
Whey protein concentrate gels with different sucrose content: Instrumental texture measurements and sensory perception
topic_facet Química
Whey protein concentrate
Gels
Texture
Sensory perception
description 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.
format Articulo
Preprint
author Yamul, Diego Karim
Galmarini, Mara Virginia
Lupano, Cecilia Elena
Zamora, María Clara
author_facet Yamul, Diego Karim
Galmarini, Mara Virginia
Lupano, Cecilia Elena
Zamora, María Clara
author_sort Yamul, Diego Karim
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 2013
url http://sedici.unlp.edu.ar/handle/10915/96579
https://ri.conicet.gov.ar/11336/10233
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AT lupanoceciliaelena wheyproteinconcentrategelswithdifferentsucrosecontentinstrumentaltexturemeasurementsandsensoryperception
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bdutipo_str Repositorios
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