Viscoelastic properties and sensory quality of whey protein concentrate gels with honey

DIEGO KARIM YAMUL; LUPANO CECILIA ELENA

Viscoelasticity: theories, types and models

Nova Science Publishers Inc.

Lugar: New York; Año: 2011; p. 153 - 165

Viscoelasticity of heat-induced gels from whey protein concentrate prepared at pH 3.75, 4.2 and 7.0, with honey contents between 0 and 37.5%, was studied using dynamic rheological assays. The addition of honey produced a decrease in the solid?like behavior of gels, and an increase in the loss modulus of acidic gels. All gels behave as gel-like materials or strong gels, except those prepared with high honey content. Sensory evaluation of gels was performed through an affective test with non-trained panelists, which evaluated their appearance, taste, texture and general acceptability. Correlations were made between the perceived oral texture and the viscoelastic behavior of gels. Neutral gels were preferred over acidic gels. The most accepted gels were those that showed viscous characteristics. Honey modifies the texture and taste of gels, enhancing their sensorial quality and acceptance.