Effects of butter oil and whey proteins addition on viscoelastic properties of confectionary Dulce de leche

Autores
Olivares, María Laura; Pauletti, Miguel Sebastian; Costa, Silvia Claudia; de Piante Vicin, Daniel Alberto; Rubiolo, Amelia Catalina
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of butter oil and whey proteins addition on viscoelastic properties of confectionary Dulce de Leche was evaluated. A two factors experimental design (0-8 % p/v of butter oil and 0-1 % p/v of whey proteins) was analysed. Frequency sweep tests were carried out and for all formulations studied a weak gel like behavior was observed. Therefore, results were interpreted using a weak gel model for foods. It was observed that the rheological behavior of the sample with addition of whey proteins and butter oil is significantly different than the others because rheological units interact with greater strength. Even more, the sample without butter oil and with whey proteins addition is composed by less rheological units than the others. It is concluded that the whole addition of butter oil and whey proteins generates a stronger gel matrix, more appropriate for use in confectionary.
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
Fil: Pauletti, Miguel Sebastian. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Costa, Silvia Claudia. Universidad Nacional del Litoral; Argentina
Fil: de Piante Vicin, Daniel Alberto. 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
Materia
Butter Oil
Whey Proteins
Rheology
Dulce de Leche
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/22416
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Effects of butter oil and whey proteins addition on viscoelastic properties of confectionary Dulce de lecheOlivares, María LauraPauletti, Miguel SebastianCosta, Silvia Claudiade Piante Vicin, Daniel AlbertoRubiolo, Amelia CatalinaButter OilWhey ProteinsRheologyDulce de Lechehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of butter oil and whey proteins addition on viscoelastic properties of confectionary Dulce de Leche was evaluated. A two factors experimental design (0-8 % p/v of butter oil and 0-1 % p/v of whey proteins) was analysed. Frequency sweep tests were carried out and for all formulations studied a weak gel like behavior was observed. Therefore, results were interpreted using a weak gel model for foods. It was observed that the rheological behavior of the sample with addition of whey proteins and butter oil is significantly different than the others because rheological units interact with greater strength. Even more, the sample without butter oil and with whey proteins addition is composed by less rheological units than the others. It is concluded that the whole addition of butter oil and whey proteins generates a stronger gel matrix, more appropriate for use in confectionary.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; ArgentinaFil: Pauletti, Miguel Sebastian. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Costa, Silvia Claudia. Universidad Nacional del Litoral; ArgentinaFil: de Piante Vicin, Daniel Alberto. 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; ArgentinaFil: 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; ArgentinaPlanta Piloto de Ingeniería Química2014-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/22416Olivares, María Laura; Pauletti, Miguel Sebastian; Costa, Silvia Claudia; de Piante Vicin, Daniel Alberto; Rubiolo, Amelia Catalina; Effects of butter oil and whey proteins addition on viscoelastic properties of confectionary Dulce de leche; Planta Piloto de Ingeniería Química; Latin American Applied Research; 44; 9-2014; 185-1880327-07931851-8796CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.laar.uns.edu.ar/indexes/artic_v4402/44_02_185.pdfinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-17T11:55:13Zoai:ri.conicet.gov.ar:11336/22416instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-17 11:55:13.395CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effects of butter oil and whey proteins addition on viscoelastic properties of confectionary Dulce de leche
title Effects of butter oil and whey proteins addition on viscoelastic properties of confectionary Dulce de leche
spellingShingle Effects of butter oil and whey proteins addition on viscoelastic properties of confectionary Dulce de leche
Olivares, María Laura
Butter Oil
Whey Proteins
Rheology
Dulce de Leche
title_short Effects of butter oil and whey proteins addition on viscoelastic properties of confectionary Dulce de leche
title_full Effects of butter oil and whey proteins addition on viscoelastic properties of confectionary Dulce de leche
title_fullStr Effects of butter oil and whey proteins addition on viscoelastic properties of confectionary Dulce de leche
title_full_unstemmed Effects of butter oil and whey proteins addition on viscoelastic properties of confectionary Dulce de leche
title_sort Effects of butter oil and whey proteins addition on viscoelastic properties of confectionary Dulce de leche
dc.creator.none.fl_str_mv Olivares, María Laura
Pauletti, Miguel Sebastian
Costa, Silvia Claudia
de Piante Vicin, Daniel Alberto
Rubiolo, Amelia Catalina
author Olivares, María Laura
author_facet Olivares, María Laura
Pauletti, Miguel Sebastian
Costa, Silvia Claudia
de Piante Vicin, Daniel Alberto
Rubiolo, Amelia Catalina
author_role author
author2 Pauletti, Miguel Sebastian
Costa, Silvia Claudia
de Piante Vicin, Daniel Alberto
Rubiolo, Amelia Catalina
author2_role author
author
author
author
dc.subject.none.fl_str_mv Butter Oil
Whey Proteins
Rheology
Dulce de Leche
topic Butter Oil
Whey Proteins
Rheology
Dulce de Leche
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effect of butter oil and whey proteins addition on viscoelastic properties of confectionary Dulce de Leche was evaluated. A two factors experimental design (0-8 % p/v of butter oil and 0-1 % p/v of whey proteins) was analysed. Frequency sweep tests were carried out and for all formulations studied a weak gel like behavior was observed. Therefore, results were interpreted using a weak gel model for foods. It was observed that the rheological behavior of the sample with addition of whey proteins and butter oil is significantly different than the others because rheological units interact with greater strength. Even more, the sample without butter oil and with whey proteins addition is composed by less rheological units than the others. It is concluded that the whole addition of butter oil and whey proteins generates a stronger gel matrix, more appropriate for use in confectionary.
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
Fil: Pauletti, Miguel Sebastian. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Costa, Silvia Claudia. Universidad Nacional del Litoral; Argentina
Fil: de Piante Vicin, Daniel Alberto. 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
description The effect of butter oil and whey proteins addition on viscoelastic properties of confectionary Dulce de Leche was evaluated. A two factors experimental design (0-8 % p/v of butter oil and 0-1 % p/v of whey proteins) was analysed. Frequency sweep tests were carried out and for all formulations studied a weak gel like behavior was observed. Therefore, results were interpreted using a weak gel model for foods. It was observed that the rheological behavior of the sample with addition of whey proteins and butter oil is significantly different than the others because rheological units interact with greater strength. Even more, the sample without butter oil and with whey proteins addition is composed by less rheological units than the others. It is concluded that the whole addition of butter oil and whey proteins generates a stronger gel matrix, more appropriate for use in confectionary.
publishDate 2014
dc.date.none.fl_str_mv 2014-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/22416
Olivares, María Laura; Pauletti, Miguel Sebastian; Costa, Silvia Claudia; de Piante Vicin, Daniel Alberto; Rubiolo, Amelia Catalina; Effects of butter oil and whey proteins addition on viscoelastic properties of confectionary Dulce de leche; Planta Piloto de Ingeniería Química; Latin American Applied Research; 44; 9-2014; 185-188
0327-0793
1851-8796
CONICET Digital
CONICET
url http://hdl.handle.net/11336/22416
identifier_str_mv Olivares, María Laura; Pauletti, Miguel Sebastian; Costa, Silvia Claudia; de Piante Vicin, Daniel Alberto; Rubiolo, Amelia Catalina; Effects of butter oil and whey proteins addition on viscoelastic properties of confectionary Dulce de leche; Planta Piloto de Ingeniería Química; Latin American Applied Research; 44; 9-2014; 185-188
0327-0793
1851-8796
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.laar.uns.edu.ar/indexes/artic_v4402/44_02_185.pdf
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Planta Piloto de Ingeniería Química
publisher.none.fl_str_mv Planta Piloto de Ingeniería Química
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1843606894169554944
score 13.001348

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