Syneresis and sensory acceptability of desserts based on whey proteins concentrates

Autores
Celeghin, Adelina Guadalupe; Minetti, Florencia; Contini, Liliana Ester; Miccolo, María Eugenia; Rubiolo, Amelia Catalina; Olivares, María Laura
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Synereis 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 sam´ples 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 ecause 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 chnging 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
Materia
DAIRY DESSERTS
WHEY PROTEINS
SYNERESIS
SENSORY ACCEPTABILITY
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:11336/18576
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Syneresis and sensory acceptability of desserts based on whey proteins concentratesCeleghin, Adelina GuadalupeMinetti, FlorenciaContini, Liliana EsterMiccolo, María EugeniaRubiolo, Amelia CatalinaOlivares, María LauraDAIRY DESSERTSWHEY PROTEINSSYNERESISSENSORY ACCEPTABILITYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Synereis 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 sam´ples 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 ecause 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 chnging the concentrations of cocoa, sweeteners and flavoring agent.Fil: Celeghin, Adelina Guadalupe. Universidad Nacional del Litoral; ArgentinaFil: Minetti, Florencia. Universidad Nacional del Litoral; ArgentinaFil: Contini, Liliana Ester. Universidad Nacional del Litoral; ArgentinaFil: 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; 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; ArgentinaFil: 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; ArgentinaScience and Education Publishing2016-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/18576Celeghin, Adelina Guadalupe; Minetti, Florencia; Contini, Liliana Ester; Miccolo, María Eugenia; Rubiolo, Amelia Catalina; et al.; Syneresis and sensory acceptability of desserts based on whey proteins concentrates; Science and Education Publishing; Journal of Food and Nutrition Research; 4; 7; 7-2016; 478-4822333-11192333-1240CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.12691/jfnr-4-7-10info:eu-repo/semantics/altIdentifier/url/http://pubs.sciepub.com/jfnr/4/7/10/info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:15:50Zoai:ri.conicet.gov.ar:11336/18576instacron: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:34982025-09-10 13:15:50.473CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Syneresis and sensory acceptability of desserts based on whey proteins concentrates
title Syneresis and sensory acceptability of desserts based on whey proteins concentrates
spellingShingle Syneresis and sensory acceptability of desserts based on whey proteins concentrates
Celeghin, Adelina Guadalupe
DAIRY DESSERTS
WHEY PROTEINS
SYNERESIS
SENSORY ACCEPTABILITY
title_short Syneresis and sensory acceptability of desserts based on whey proteins concentrates
title_full Syneresis and sensory acceptability of desserts based on whey proteins concentrates
title_fullStr Syneresis and sensory acceptability of desserts based on whey proteins concentrates
title_full_unstemmed Syneresis and sensory acceptability of desserts based on whey proteins concentrates
title_sort Syneresis and sensory acceptability of desserts based on whey proteins concentrates
dc.creator.none.fl_str_mv Celeghin, Adelina Guadalupe
Minetti, Florencia
Contini, Liliana Ester
Miccolo, María Eugenia
Rubiolo, Amelia Catalina
Olivares, María Laura
author Celeghin, Adelina Guadalupe
author_facet Celeghin, Adelina Guadalupe
Minetti, Florencia
Contini, Liliana Ester
Miccolo, María Eugenia
Rubiolo, Amelia Catalina
Olivares, María Laura
author_role author
author2 Minetti, Florencia
Contini, Liliana Ester
Miccolo, María Eugenia
Rubiolo, Amelia Catalina
Olivares, María Laura
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv DAIRY DESSERTS
WHEY PROTEINS
SYNERESIS
SENSORY ACCEPTABILITY
topic DAIRY DESSERTS
WHEY PROTEINS
SYNERESIS
SENSORY ACCEPTABILITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Synereis 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 sam´ples 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 ecause 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 chnging 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
description Synereis 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 sam´ples 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 ecause 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 chnging the concentrations of cocoa, sweeteners and flavoring agent.
publishDate 2016
dc.date.none.fl_str_mv 2016-07
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/11336/18576
Celeghin, Adelina Guadalupe; Minetti, Florencia; Contini, Liliana Ester; Miccolo, María Eugenia; Rubiolo, Amelia Catalina; et al.; Syneresis and sensory acceptability of desserts based on whey proteins concentrates; Science and Education Publishing; Journal of Food and Nutrition Research; 4; 7; 7-2016; 478-482
2333-1119
2333-1240
CONICET Digital
CONICET
url http://hdl.handle.net/11336/18576
identifier_str_mv Celeghin, Adelina Guadalupe; Minetti, Florencia; Contini, Liliana Ester; Miccolo, María Eugenia; Rubiolo, Amelia Catalina; et al.; Syneresis and sensory acceptability of desserts based on whey proteins concentrates; Science and Education Publishing; Journal of Food and Nutrition Research; 4; 7; 7-2016; 478-482
2333-1119
2333-1240
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.12691/jfnr-4-7-10
info:eu-repo/semantics/altIdentifier/url/http://pubs.sciepub.com/jfnr/4/7/10/
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 Science and Education Publishing
publisher.none.fl_str_mv Science and Education Publishing
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_ 1842980857142312960
score 12.993085

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