Syneresis and sensory acceptability of desserts based on whey proteins concentrates

Authors
Celeghin, Adelina Guadalupe; Minetti, Florencia; Contini, Liliana Ester; Miccolo, María Eugenia; Rubiolo, Amelia Catalina; Olivares, María Laura
Publication Year
2016
Language
English
Format
article
Status
Published version
Description
Syneresis and sensory acceptability of dairy desserts based on whey proteins concentrate were investigated. Samples were prepared with whey protein concentrate, modified corn starch, cocoa and sucrose or sucralose. For sensory acceptability evaluation samples were compared to a semisolid low in calories commercial dessert based 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 that strongly determines the acceptability of this type of products. Energy values of the samples were similar and minor than the commercial dessert. Samples were qualified mainly by positive degrees of overall liking, though with qualifications lower than those of the commercial dessert. The acceptability of the samples may be improved changing the concentrations of cocoa, sweeteners and flavoring agent.
Fil: Celeghin, Adelina Guadalupe. Universidad Nacional del Litoral; Argentina
Fil: Minetti, Florencia. Universidad Nacional del Litoral; Argentina
Fil: Contini, Liliana Ester. Universidad Nacional del Litoral; Argentina
Fil: Miccolo, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Olivares, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Subject
DAIRY DESSERTS
WHEY PROTEINS
SYNERESIS
SENSORY ACCEPTABILITY
Alimentos y Bebidas
Otras Ingenierías y Tecnologías
INGENIERÍAS Y TECNOLOGÍAS
Access level
Open access
License
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repository
CONICET Digital (CONICET)
Institution
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identifier
oai:ri.conicet.gov.ar:11336/18576