INTEC   05402
INSTITUTO DE DESARROLLO TECNOLOGICO PARA LA INDUSTRIA QUIMICA
Unidad Ejecutora - UE
artículos
Título:
Syneresis and sensory acceptability of desserts based on whey proteins concentrates
Autor/es:
MINETTI, F.; RUBIOLO A.C.; CELEGHIN, A.G.; MICCOLO, M.E.; CONTINI, L.; OLIVARES M.L.
Revista:
Journal of Food and Nutrition Research
Editorial:
Science and Education Publishing
Referencias:
Año: 2016 vol. 4 p. 478 - 482
Resumen:
Syneresis and sensoryacceptability of dairy desserts based on whey proteins concentrate wereinvestigated. Samples were prepared with whey proteinconcentrate, modified corn starch, cocoa and sucrose or sucralose. For sensoryacceptability evaluation samples were compared to a semisolidlow in calories commercial dessertbased on skim milk. Syneresis was lower than 5% in all the samples studied.This is a successful outcome because this is a visual sensory attribute thatstrongly determines the acceptability of this type of products. Energy valuesof the samples were similar and minorthan the commercial dessert. Samples werequalified mainly by positive degrees of overall liking, though with qualificationslower than those of the commercial dessert. The acceptability of the samples may be improved changing theconcentrations of cocoa, sweeteners and flavoring agent.