Discs for "Empanadas" with Whey Protein Concentrate

Autores
Lupano, Cecilia Elena
Año de publicación
2003
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The "empanadas", particularly meat "empanadas", are a traditional meal in Argentina. Discs for "empanadas" are home-made or industrially prepared and sold refrigerated. In this study the effect of the addition of low percentages of whey protein concentrate (WPC) to the paste of "empanadas" was analyzed. The rheological characteristics (alveograms and farinograms) of the dough, and the colour and other sensorial characteristics of cooked "empanadas" were studied as a function of the WPC content of the dough. The addition of WPC modifies the rheological properties of the paste, increasing the extensibility and decreasing the tenacity of the dough. This effect was not observed with heated WPC. The lactose content of the WPC produces browning reactions, improving the organoleptic characteristics and the acceptability of the "empanadas".
Fil: Lupano, Cecilia Elena. 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
Materia
Empanadas
Whey protein concentrate
Rhelogical characters
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:11336/128658
Acceder
id CONICETDig_ea40b16b7b67e16e9863662adc63ca31
oai_identifier_str oai:ri.conicet.gov.ar:11336/128658
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Discs for "Empanadas" with Whey Protein ConcentrateLupano, Cecilia ElenaEmpanadasWhey protein concentrateRhelogical charactershttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The "empanadas", particularly meat "empanadas", are a traditional meal in Argentina. Discs for "empanadas" are home-made or industrially prepared and sold refrigerated. In this study the effect of the addition of low percentages of whey protein concentrate (WPC) to the paste of "empanadas" was analyzed. The rheological characteristics (alveograms and farinograms) of the dough, and the colour and other sensorial characteristics of cooked "empanadas" were studied as a function of the WPC content of the dough. The addition of WPC modifies the rheological properties of the paste, increasing the extensibility and decreasing the tenacity of the dough. This effect was not observed with heated WPC. The lactose content of the WPC produces browning reactions, improving the organoleptic characteristics and the acceptability of the "empanadas".Fil: Lupano, Cecilia Elena. 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; ArgentinaMedwell Publishing2003-12info: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/11336/128658Lupano, Cecilia Elena; Discs for "Empanadas" with Whey Protein Concentrate; Medwell Publishing; Journal of Food Technology; 1; 4; 12-2003; 182-1861684-84621993-6036CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/y96e23tlinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:13:46Zoai:ri.conicet.gov.ar:11336/128658instacron: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 13:13:46.731CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Discs for "Empanadas" with Whey Protein Concentrate
title Discs for "Empanadas" with Whey Protein Concentrate
spellingShingle Discs for "Empanadas" with Whey Protein Concentrate
Lupano, Cecilia Elena
Empanadas
Whey protein concentrate
Rhelogical characters
title_short Discs for "Empanadas" with Whey Protein Concentrate
title_full Discs for "Empanadas" with Whey Protein Concentrate
title_fullStr Discs for "Empanadas" with Whey Protein Concentrate
title_full_unstemmed Discs for "Empanadas" with Whey Protein Concentrate
title_sort Discs for "Empanadas" with Whey Protein Concentrate
dc.creator.none.fl_str_mv Lupano, Cecilia Elena
author Lupano, Cecilia Elena
author_facet Lupano, Cecilia Elena
author_role author
dc.subject.none.fl_str_mv Empanadas
Whey protein concentrate
Rhelogical characters
topic Empanadas
Whey protein concentrate
Rhelogical characters
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 "empanadas", particularly meat "empanadas", are a traditional meal in Argentina. Discs for "empanadas" are home-made or industrially prepared and sold refrigerated. In this study the effect of the addition of low percentages of whey protein concentrate (WPC) to the paste of "empanadas" was analyzed. The rheological characteristics (alveograms and farinograms) of the dough, and the colour and other sensorial characteristics of cooked "empanadas" were studied as a function of the WPC content of the dough. The addition of WPC modifies the rheological properties of the paste, increasing the extensibility and decreasing the tenacity of the dough. This effect was not observed with heated WPC. The lactose content of the WPC produces browning reactions, improving the organoleptic characteristics and the acceptability of the "empanadas".
Fil: Lupano, Cecilia Elena. 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
description The "empanadas", particularly meat "empanadas", are a traditional meal in Argentina. Discs for "empanadas" are home-made or industrially prepared and sold refrigerated. In this study the effect of the addition of low percentages of whey protein concentrate (WPC) to the paste of "empanadas" was analyzed. The rheological characteristics (alveograms and farinograms) of the dough, and the colour and other sensorial characteristics of cooked "empanadas" were studied as a function of the WPC content of the dough. The addition of WPC modifies the rheological properties of the paste, increasing the extensibility and decreasing the tenacity of the dough. This effect was not observed with heated WPC. The lactose content of the WPC produces browning reactions, improving the organoleptic characteristics and the acceptability of the "empanadas".
publishDate 2003
dc.date.none.fl_str_mv 2003-12
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/11336/128658
Lupano, Cecilia Elena; Discs for "Empanadas" with Whey Protein Concentrate; Medwell Publishing; Journal of Food Technology; 1; 4; 12-2003; 182-186
1684-8462
1993-6036
CONICET Digital
CONICET
url http://hdl.handle.net/11336/128658
identifier_str_mv Lupano, Cecilia Elena; Discs for "Empanadas" with Whey Protein Concentrate; Medwell Publishing; Journal of Food Technology; 1; 4; 12-2003; 182-186
1684-8462
1993-6036
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/y96e23tl
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 Medwell Publishing
publisher.none.fl_str_mv Medwell 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_ 1842980730399883264
score 12.993085

Publicaciones similares