CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Study of the rheological behavior of mixed gels of carrageenan and goat milk whey protein concentrate
Autor/es:
AYUNTA ANABEL; PUPPO CECILIA; ITURRIAGA LAURA
Lugar:
Zurich
Reunión:
Simposio; IFSRS 2015. 7rd International Symposium on Food Rheology and Structure; 2015
Institución organizadora:
The European Society of Rheology
Resumen:
The influence of the addition of 10 mM calcium chloride (CaCl2) and heattreatment (90°C 30 min) on carrageenan mixed gels (Car) and whey proteinconcentrate of goat milk (WPC-GM) were analysed. Gels at pH 7 were prepared at aconcentration of 1%w/v carrageenan and three protein concentrations 0.5, 1 and3%w/v corresponding to the following proportions of protein-polysaccharide; 1: 2, 1: 1and 3: 1. Gels were subjected to four types of treatments classified in: T1 (withoutCaCl2, without heat treatment), T2 (with CaCl2, without heat treatment), T3 (withoutCaCl2, with heat treatment) and T4 (with CaCl2, with heat treatment). The elasticmodulus (G`) and the storage modulus (G``) were analyzed using dynamic rheologytechniques. The hardness, elasticity, cohesiveness, adhesiveness and water holdingcapacity (WHC) of the gels were determined. Results show rheological behavior a geltypespectrum G`> G`` at all the frequency range tested. Protein concentration did notinfluence on the value of G` and G``, WHC, or textural properties such as hardness andelasticity, but was significant effect of the treatments. In the protein-polysaccharidegels 1: 1, the addition of CaCl2 was determinant in their properties. The productsobtained could be utilized in the formulation of dairy desserts.