Whey protein concentrate gels with different sucrose content: Instrumental texture measurements and sensory perception

Autores
Yamul, Diego Karim; Galmarini, Mara Virginia; Lupano, Cecilia Elena; Zamora, Maria Clara
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Correlations between instrumental texture, sensory texture and sweetness perception were studied in whey protein concentrate (WPC) gels at different pH (4 and 7), sucrose (0e40%, w/w) and whey protein (10e20% w/w) content. The presence of sucrose modified the structure of WPC gels, mainly at pH 4, making the gel structure more homogeneous and with smaller pores. Sucrose also increased the solid behaviour of gels, their water holding capacity, hardness and adhesiveness. Sweetness perception decreased as protein concentration increased, and was higher in gels at pH 4 than in gels at pH 7. A good correlation was obtained between the instrumental and sensory attributes hardness, cohesiveness and elasticity.
Fil: Yamul, Diego Karim. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Catolica Argentina "Santa Maria de Los Buenos Aires". Facultad de Ciencias Agrarias; Argentina
Fil: Lupano, Cecilia Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
Fil: Zamora, Maria Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Catolica Argentina "Santa Maria de Los Buenos Aires". Facultad de Ciencias Agrarias; Argentina
Materia
Whey protein concentrate
Gels
Texture
Sensory perception
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/10233
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Whey protein concentrate gels with different sucrose content: Instrumental texture measurements and sensory perceptionYamul, Diego KarimGalmarini, Mara VirginiaLupano, Cecilia ElenaZamora, Maria ClaraWhey protein concentrateGelsTextureSensory perceptionhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Correlations between instrumental texture, sensory texture and sweetness perception were studied in whey protein concentrate (WPC) gels at different pH (4 and 7), sucrose (0e40%, w/w) and whey protein (10e20% w/w) content. The presence of sucrose modified the structure of WPC gels, mainly at pH 4, making the gel structure more homogeneous and with smaller pores. Sucrose also increased the solid behaviour of gels, their water holding capacity, hardness and adhesiveness. Sweetness perception decreased as protein concentration increased, and was higher in gels at pH 4 than in gels at pH 7. A good correlation was obtained between the instrumental and sensory attributes hardness, cohesiveness and elasticity.Fil: Yamul, Diego Karim. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; ArgentinaFil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Catolica Argentina "Santa Maria de Los Buenos Aires". Facultad de Ciencias Agrarias; ArgentinaFil: Lupano, Cecilia Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; ArgentinaFil: Zamora, Maria Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Catolica Argentina "Santa Maria de Los Buenos Aires". Facultad de Ciencias Agrarias; ArgentinaElsevier2013-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10233Yamul, Diego Karim; Galmarini, Mara Virginia; Lupano, Cecilia Elena; Zamora, Maria Clara; Whey protein concentrate gels with different sucrose content: Instrumental texture measurements and sensory perception; Elsevier; International Dairy Journal; 28; 1; 1-2013; 24-310958-6946enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.idairyj.2012.08.002info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S095869461200163Xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:47:10Zoai:ri.conicet.gov.ar:11336/10233instacron: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:34982025-09-03 09:47:10.949CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Whey protein concentrate gels with different sucrose content: Instrumental texture measurements and sensory perception
title Whey protein concentrate gels with different sucrose content: Instrumental texture measurements and sensory perception
spellingShingle Whey protein concentrate gels with different sucrose content: Instrumental texture measurements and sensory perception
Yamul, Diego Karim
Whey protein concentrate
Gels
Texture
Sensory perception
title_short Whey protein concentrate gels with different sucrose content: Instrumental texture measurements and sensory perception
title_full Whey protein concentrate gels with different sucrose content: Instrumental texture measurements and sensory perception
title_fullStr Whey protein concentrate gels with different sucrose content: Instrumental texture measurements and sensory perception
title_full_unstemmed Whey protein concentrate gels with different sucrose content: Instrumental texture measurements and sensory perception
title_sort Whey protein concentrate gels with different sucrose content: Instrumental texture measurements and sensory perception
dc.creator.none.fl_str_mv Yamul, Diego Karim
Galmarini, Mara Virginia
Lupano, Cecilia Elena
Zamora, Maria Clara
author Yamul, Diego Karim
author_facet Yamul, Diego Karim
Galmarini, Mara Virginia
Lupano, Cecilia Elena
Zamora, Maria Clara
author_role author
author2 Galmarini, Mara Virginia
Lupano, Cecilia Elena
Zamora, Maria Clara
author2_role author
author
author
dc.subject.none.fl_str_mv Whey protein concentrate
Gels
Texture
Sensory perception
topic Whey protein concentrate
Gels
Texture
Sensory perception
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Correlations between instrumental texture, sensory texture and sweetness perception were studied in whey protein concentrate (WPC) gels at different pH (4 and 7), sucrose (0e40%, w/w) and whey protein (10e20% w/w) content. The presence of sucrose modified the structure of WPC gels, mainly at pH 4, making the gel structure more homogeneous and with smaller pores. Sucrose also increased the solid behaviour of gels, their water holding capacity, hardness and adhesiveness. Sweetness perception decreased as protein concentration increased, and was higher in gels at pH 4 than in gels at pH 7. A good correlation was obtained between the instrumental and sensory attributes hardness, cohesiveness and elasticity.
Fil: Yamul, Diego Karim. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Catolica Argentina "Santa Maria de Los Buenos Aires". Facultad de Ciencias Agrarias; Argentina
Fil: Lupano, Cecilia Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
Fil: Zamora, Maria Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Catolica Argentina "Santa Maria de Los Buenos Aires". Facultad de Ciencias Agrarias; Argentina
description Correlations between instrumental texture, sensory texture and sweetness perception were studied in whey protein concentrate (WPC) gels at different pH (4 and 7), sucrose (0e40%, w/w) and whey protein (10e20% w/w) content. The presence of sucrose modified the structure of WPC gels, mainly at pH 4, making the gel structure more homogeneous and with smaller pores. Sucrose also increased the solid behaviour of gels, their water holding capacity, hardness and adhesiveness. Sweetness perception decreased as protein concentration increased, and was higher in gels at pH 4 than in gels at pH 7. A good correlation was obtained between the instrumental and sensory attributes hardness, cohesiveness and elasticity.
publishDate 2013
dc.date.none.fl_str_mv 2013-01
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/11336/10233
Yamul, Diego Karim; Galmarini, Mara Virginia; Lupano, Cecilia Elena; Zamora, Maria Clara; Whey protein concentrate gels with different sucrose content: Instrumental texture measurements and sensory perception; Elsevier; International Dairy Journal; 28; 1; 1-2013; 24-31
0958-6946
url http://hdl.handle.net/11336/10233
identifier_str_mv Yamul, Diego Karim; Galmarini, Mara Virginia; Lupano, Cecilia Elena; Zamora, Maria Clara; Whey protein concentrate gels with different sucrose content: Instrumental texture measurements and sensory perception; Elsevier; International Dairy Journal; 28; 1; 1-2013; 24-31
0958-6946
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.idairyj.2012.08.002
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S095869461200163X
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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 13.13397

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