Properties of biscuits and whey protein concentrate gels with honey

PAULA A. CONFORTI, DIEGO K. YAMUL AND CECILIA E. LUPANO

Functional Properties of Food Components

RESEARCH SIGNPOST

Lugar: KERALA, INDIA; Año: 2007; p. 93 - 108

Money has been known for centuries and adopted by all civilizations because of its pleasing, smooth and sweet taste. Many foods can use honey as an ingredient; in this work, honey was added to biscuits and whey protein concentrate gels. The temperature for starch gelatinization and protein denaturation was studied through differential scanning calorimetry, and the texture of biscuits and gels was observed by light and scanning electron microscopy. Texture properties, colour and sensory evaluation were also analysed. Honey produced an increase in the temperature of starch gelatinization and protein denaturation. The relaxation time of whey protein concentrate gels and dough prepared with whey protein decreases, whereas the adhesivity increases when honey is added as an ingredient. Honey increases the browning, mainly at neutral pH, of gels and biscuits, and the acceptability of these products