Utilization of Plant Dietary Fibers to Reinforce Low-Calorie Dairy Dessert Structure

Autores
Dello Staffolo, Marina; Sato, Ana C. K.; Cunha, Rosiane L.
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Effect of plant fibers, carrageenan, and starch concentration on mechanical properties and syneresis measurements of low-calorie dairy desserts was studied simultaneously using the response surface methodology. Apple, bamboo, inulin, wheat, and psyllium fibers were tested individually, through five distinct experimental designs. Results were compared to a regular dairy dessert, formulated with sugar and whole milk, and a low-calorie formulation with no added fiber. Diet dessert with no added fiber presented higher syneresis and impaired mechanical properties as compared to regular formulation. Results showed that carrageenan, starch, and fibers played distinct roles in compensating the reduction observed on the syneresis test and mechanical properties of low-calorie desserts. While carrageenan and starch showed higher influence on reducing gel syneresis, fiber addition decreased the negative effect on mechanical properties resulting from the fat/sugar removal of the diet formulation.
Fil: Dello Staffolo, Marina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Sato, Ana C. K.. Universidade Estadual de Campinas; Brasil
Fil: Cunha, Rosiane L.. Universidade Estadual de Campinas; Brasil
Materia
Dairy Dessert
Plant Fibers
Syneresis
Texture
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:11336/49991
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Utilization of Plant Dietary Fibers to Reinforce Low-Calorie Dairy Dessert StructureDello Staffolo, MarinaSato, Ana C. K.Cunha, Rosiane L.Dairy DessertPlant FibersSyneresisTexturehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Effect of plant fibers, carrageenan, and starch concentration on mechanical properties and syneresis measurements of low-calorie dairy desserts was studied simultaneously using the response surface methodology. Apple, bamboo, inulin, wheat, and psyllium fibers were tested individually, through five distinct experimental designs. Results were compared to a regular dairy dessert, formulated with sugar and whole milk, and a low-calorie formulation with no added fiber. Diet dessert with no added fiber presented higher syneresis and impaired mechanical properties as compared to regular formulation. Results showed that carrageenan, starch, and fibers played distinct roles in compensating the reduction observed on the syneresis test and mechanical properties of low-calorie desserts. While carrageenan and starch showed higher influence on reducing gel syneresis, fiber addition decreased the negative effect on mechanical properties resulting from the fat/sugar removal of the diet formulation.Fil: Dello Staffolo, Marina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Sato, Ana C. K.. Universidade Estadual de Campinas; BrasilFil: Cunha, Rosiane L.. Universidade Estadual de Campinas; BrasilSpringer2017-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/49991Dello Staffolo, Marina; Sato, Ana C. K.; Cunha, Rosiane L.; Utilization of Plant Dietary Fibers to Reinforce Low-Calorie Dairy Dessert Structure; Springer; Food and Bioprocess Technology; 10; 5; 5-2017; 914-9251935-51301935-5149CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-017-1872-9info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-017-1872-9info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:18:27Zoai:ri.conicet.gov.ar:11336/49991instacron: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:34982025-09-29 10:18:27.632CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Utilization of Plant Dietary Fibers to Reinforce Low-Calorie Dairy Dessert Structure
title Utilization of Plant Dietary Fibers to Reinforce Low-Calorie Dairy Dessert Structure
spellingShingle Utilization of Plant Dietary Fibers to Reinforce Low-Calorie Dairy Dessert Structure
Dello Staffolo, Marina
Dairy Dessert
Plant Fibers
Syneresis
Texture
title_short Utilization of Plant Dietary Fibers to Reinforce Low-Calorie Dairy Dessert Structure
title_full Utilization of Plant Dietary Fibers to Reinforce Low-Calorie Dairy Dessert Structure
title_fullStr Utilization of Plant Dietary Fibers to Reinforce Low-Calorie Dairy Dessert Structure
title_full_unstemmed Utilization of Plant Dietary Fibers to Reinforce Low-Calorie Dairy Dessert Structure
title_sort Utilization of Plant Dietary Fibers to Reinforce Low-Calorie Dairy Dessert Structure
dc.creator.none.fl_str_mv Dello Staffolo, Marina
Sato, Ana C. K.
Cunha, Rosiane L.
author Dello Staffolo, Marina
author_facet Dello Staffolo, Marina
Sato, Ana C. K.
Cunha, Rosiane L.
author_role author
author2 Sato, Ana C. K.
Cunha, Rosiane L.
author2_role author
author
dc.subject.none.fl_str_mv Dairy Dessert
Plant Fibers
Syneresis
Texture
topic Dairy Dessert
Plant Fibers
Syneresis
Texture
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Effect of plant fibers, carrageenan, and starch concentration on mechanical properties and syneresis measurements of low-calorie dairy desserts was studied simultaneously using the response surface methodology. Apple, bamboo, inulin, wheat, and psyllium fibers were tested individually, through five distinct experimental designs. Results were compared to a regular dairy dessert, formulated with sugar and whole milk, and a low-calorie formulation with no added fiber. Diet dessert with no added fiber presented higher syneresis and impaired mechanical properties as compared to regular formulation. Results showed that carrageenan, starch, and fibers played distinct roles in compensating the reduction observed on the syneresis test and mechanical properties of low-calorie desserts. While carrageenan and starch showed higher influence on reducing gel syneresis, fiber addition decreased the negative effect on mechanical properties resulting from the fat/sugar removal of the diet formulation.
Fil: Dello Staffolo, Marina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Sato, Ana C. K.. Universidade Estadual de Campinas; Brasil
Fil: Cunha, Rosiane L.. Universidade Estadual de Campinas; Brasil
description Effect of plant fibers, carrageenan, and starch concentration on mechanical properties and syneresis measurements of low-calorie dairy desserts was studied simultaneously using the response surface methodology. Apple, bamboo, inulin, wheat, and psyllium fibers were tested individually, through five distinct experimental designs. Results were compared to a regular dairy dessert, formulated with sugar and whole milk, and a low-calorie formulation with no added fiber. Diet dessert with no added fiber presented higher syneresis and impaired mechanical properties as compared to regular formulation. Results showed that carrageenan, starch, and fibers played distinct roles in compensating the reduction observed on the syneresis test and mechanical properties of low-calorie desserts. While carrageenan and starch showed higher influence on reducing gel syneresis, fiber addition decreased the negative effect on mechanical properties resulting from the fat/sugar removal of the diet formulation.
publishDate 2017
dc.date.none.fl_str_mv 2017-05
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/11336/49991
Dello Staffolo, Marina; Sato, Ana C. K.; Cunha, Rosiane L.; Utilization of Plant Dietary Fibers to Reinforce Low-Calorie Dairy Dessert Structure; Springer; Food and Bioprocess Technology; 10; 5; 5-2017; 914-925
1935-5130
1935-5149
CONICET Digital
CONICET
url http://hdl.handle.net/11336/49991
identifier_str_mv Dello Staffolo, Marina; Sato, Ana C. K.; Cunha, Rosiane L.; Utilization of Plant Dietary Fibers to Reinforce Low-Calorie Dairy Dessert Structure; Springer; Food and Bioprocess Technology; 10; 5; 5-2017; 914-925
1935-5130
1935-5149
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-017-1872-9
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-017-1872-9
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
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
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
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score 13.070432

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