INTEC 05402
INSTITUTO DE DESARROLLO TECNOLOGICO PARA LA INDUSTRIA QUIMICA
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Rheological characterization of desserts formulated with whey proteins
Autor/es:
MICCOLO M.E.; OLIVARES M.L.; RUBIOLO A.C.
Lugar:
Medellín
Reunión:
Congreso; II Congreso Internacional de Investigación e Innovación en Ingeniería, Ciencia y Tecnología de Alimentos; 2014
Institución organizadora:
Universidad Nacional de Colombia
Resumen:
The aim of this work was to use whey proteins in the production of desserts, to evaluate their rheological properties and to compare them with those of a dessert based on milk. The rheological behavior of samples is similar to the commercial dairy dessert. Mechanical spectra of all samples studied denote a weak gel structure. The interpretation of the results with the weak gels model allows to differentiate microstructures and interaction between components. Therefore, the use of whey proteins in dairy desserts is feasible.
