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

RODRIGUEZ, ANA C.; TORREZ, MARTÍN R.; NAVARRO, ALBA S.; YAMUL, DIEGO K.; RODRIGUEZ, ANA C.; TORREZ, MARTÍN R.; NAVARRO, ALBA S.; YAMUL, DIEGO K.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

JOHN WILEY & SONS LTD

Año: 2017

0022-5142

BACKGROUND: Large amounts of honey and liquid whey derived from the dairy industry are produced in Argentina. Honey is exported in bulk and whey is transformed into whey protein concentrates and isolates. The objective of this work was to investigate the effect of pH, composition and storage time on the properties of dried gels with honey, whey proteins and hydrocolloids. RESULTS: Colour properties varied according to pH and composition. The fracture stress of the dried gels prepared with corn starch was higher than those prepared with guar gum in all conditions assayed. The Young?s modulus was higher at pH 7 for both compositions and increased with storage time. Rubbery characteristics were found in dried gels with guar gum, while corn starch and guar gum made the microstructure rougher. Multivariate analysis showed that samples could be grouped by pH. Panellists preferred pH 7 products over acidic ones and no significant differences in the sensory properties were found using either corn starch or guar gum in the formulation. CONCLUSIONS: Results demonstrated that it is possible to generate a new product, which may open new applications for honey and whey in food formulations.