Obtention and characterization of dried gels prepared with whey proteins, honey and hydrocolloids mixture

Autores
Rodríguez, Ana C.; Torrez Irigoyen, Ricardo Martín; Navarro, Alba; Yamul, Diego Karim
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
BACKGROUND: Large amounts of honey and liquid whey derived from the dairy industry are produced in Argentina. Honeyis exported in bulk and whey is transformed into whey protein concentrates and isolates. The objective of this work was toinvestigate the effect of pH, composition and storage time on the properties of dried gels with honey, whey proteins andhydrocolloids.RESULTS: Color properties varied according to pH and composition. The fracture stress of dried gels prepared with corn starchwas higher than that of gels prepared with guar gum in all conditions assayed. Young’s modulus was higher at pH 7 for bothcompositions and increased with storage time. Rubbery characteristics were found in dried gels with guar gum, while both cornstarch and guar gum made the microstructure rougher. Multivariate analysis showed that samples could be grouped by pH.Panelists preferred pH 7 products over acidic ones, and no significant differences in sensory properties were found using eithercorn starch or guar gum in the formulation.CONCLUSION: The results demonstrated that it is possible to generate a new product, which may open new applications forhoney and whey in food formulations.
Facultad de Ciencias Exactas
Materia
Química
dried gels
honey
whey proteins
corn starch
guar gum
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/77874
Acceder
id SEDICI_6191fcd3d2dc31985b9015641a3f0ce4
oai_identifier_str oai:sedici.unlp.edu.ar:10915/77874
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Obtention and characterization of dried gels prepared with whey proteins, honey and hydrocolloids mixtureRodríguez, Ana C.Torrez Irigoyen, Ricardo MartínNavarro, AlbaYamul, Diego KarimQuímicadried gelshoneywhey proteinscorn starchguar gumBACKGROUND: Large amounts of honey and liquid whey derived from the dairy industry are produced in Argentina. Honeyis exported in bulk and whey is transformed into whey protein concentrates and isolates. The objective of this work was toinvestigate the effect of pH, composition and storage time on the properties of dried gels with honey, whey proteins andhydrocolloids.RESULTS: Color properties varied according to pH and composition. The fracture stress of dried gels prepared with corn starchwas higher than that of gels prepared with guar gum in all conditions assayed. Young’s modulus was higher at pH 7 for bothcompositions and increased with storage time. Rubbery characteristics were found in dried gels with guar gum, while both cornstarch and guar gum made the microstructure rougher. Multivariate analysis showed that samples could be grouped by pH.Panelists preferred pH 7 products over acidic ones, and no significant differences in sensory properties were found using eithercorn starch or guar gum in the formulation.CONCLUSION: The results demonstrated that it is possible to generate a new product, which may open new applications forhoney and whey in food formulations.Facultad de Ciencias Exactas2017-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://sedici.unlp.edu.ar/handle/10915/77874enginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsfa.8375info:eu-repo/semantics/altIdentifier/issn/0022-5142info:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.8375info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-10-15T11:05:54Zoai:sedici.unlp.edu.ar:10915/77874Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-10-15 11:05:54.932SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Obtention and characterization of dried gels prepared with whey proteins, honey and hydrocolloids mixture
title Obtention and characterization of dried gels prepared with whey proteins, honey and hydrocolloids mixture
spellingShingle Obtention and characterization of dried gels prepared with whey proteins, honey and hydrocolloids mixture
Rodríguez, Ana C.
Química
dried gels
honey
whey proteins
corn starch
guar gum
title_short Obtention and characterization of dried gels prepared with whey proteins, honey and hydrocolloids mixture
title_full Obtention and characterization of dried gels prepared with whey proteins, honey and hydrocolloids mixture
title_fullStr Obtention and characterization of dried gels prepared with whey proteins, honey and hydrocolloids mixture
title_full_unstemmed Obtention and characterization of dried gels prepared with whey proteins, honey and hydrocolloids mixture
title_sort Obtention and characterization of dried gels prepared with whey proteins, honey and hydrocolloids mixture
dc.creator.none.fl_str_mv Rodríguez, Ana C.
Torrez Irigoyen, Ricardo Martín
Navarro, Alba
Yamul, Diego Karim
author Rodríguez, Ana C.
author_facet Rodríguez, Ana C.
Torrez Irigoyen, Ricardo Martín
Navarro, Alba
Yamul, Diego Karim
author_role author
author2 Torrez Irigoyen, Ricardo Martín
Navarro, Alba
Yamul, Diego Karim
author2_role author
author
author
dc.subject.none.fl_str_mv Química
dried gels
honey
whey proteins
corn starch
guar gum
topic Química
dried gels
honey
whey proteins
corn starch
guar gum
dc.description.none.fl_txt_mv BACKGROUND: Large amounts of honey and liquid whey derived from the dairy industry are produced in Argentina. Honeyis exported in bulk and whey is transformed into whey protein concentrates and isolates. The objective of this work was toinvestigate the effect of pH, composition and storage time on the properties of dried gels with honey, whey proteins andhydrocolloids.RESULTS: Color properties varied according to pH and composition. The fracture stress of dried gels prepared with corn starchwas higher than that of gels prepared with guar gum in all conditions assayed. Young’s modulus was higher at pH 7 for bothcompositions and increased with storage time. Rubbery characteristics were found in dried gels with guar gum, while both cornstarch and guar gum made the microstructure rougher. Multivariate analysis showed that samples could be grouped by pH.Panelists preferred pH 7 products over acidic ones, and no significant differences in sensory properties were found using eithercorn starch or guar gum in the formulation.CONCLUSION: The results demonstrated that it is possible to generate a new product, which may open new applications forhoney and whey in food formulations.
Facultad de Ciencias Exactas
description BACKGROUND: Large amounts of honey and liquid whey derived from the dairy industry are produced in Argentina. Honeyis exported in bulk and whey is transformed into whey protein concentrates and isolates. The objective of this work was toinvestigate the effect of pH, composition and storage time on the properties of dried gels with honey, whey proteins andhydrocolloids.RESULTS: Color properties varied according to pH and composition. The fracture stress of dried gels prepared with corn starchwas higher than that of gels prepared with guar gum in all conditions assayed. Young’s modulus was higher at pH 7 for bothcompositions and increased with storage time. Rubbery characteristics were found in dried gels with guar gum, while both cornstarch and guar gum made the microstructure rougher. Multivariate analysis showed that samples could be grouped by pH.Panelists preferred pH 7 products over acidic ones, and no significant differences in sensory properties were found using eithercorn starch or guar gum in the formulation.CONCLUSION: The results demonstrated that it is possible to generate a new product, which may open new applications forhoney and whey in food formulations.
publishDate 2017
dc.date.none.fl_str_mv 2017-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/77874
url http://sedici.unlp.edu.ar/handle/10915/77874
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsfa.8375
info:eu-repo/semantics/altIdentifier/issn/0022-5142
info:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.8375
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 13.22299

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