Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | http://dx.doi.org/10.1590/S0101-20612012005000047 http://www.locus.ufv.br/handle/123456789/18333 |
Resumo: | It is important to understand how changes in the product formulation can modify its characteristics. Thus, the objective of this study was to investigate the effect of whey protein concentrate (WPC) on the texture of fat-free dairy desserts. The correlation between instrumental and sensory measurements was also investigated. Four formulations were prepared with different WPC concentrations (0, 1.5, 3.0, and 4.5 wt. (%)) and were evaluated using the texture profile analysis (TPA) and rheology. Thickness was evaluated by nine trained panelists. Formulations containing WPC showed higher firmness, elasticity, chewiness, and gumminess and clearly differed from the control as indicated by principal component analysis (PCA). Flow behavior was characterized as time-dependent and pseudoplastic. Formulation with 4.5% WPC at 10 °C showed the highest thixotropic behavior. Experimental data were fitted to Herschel-Bulkley model. The addition of WPC contributed to the texture of the fat-free dairy dessert. The yield stress, apparent viscosity, and perceived thickness in the dairy desserts increased with WPC concentration. The presence of WPC promotes the formation of a stronger gel structure as a result of protein-protein interactions. The correlation between instrumental parameters and thickness provided practical results for food industries. |
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Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurementsFat-free dairy dessertWhey protein concentrateSensory analysisRheological propertiesTexture profile analysisIt is important to understand how changes in the product formulation can modify its characteristics. Thus, the objective of this study was to investigate the effect of whey protein concentrate (WPC) on the texture of fat-free dairy desserts. The correlation between instrumental and sensory measurements was also investigated. Four formulations were prepared with different WPC concentrations (0, 1.5, 3.0, and 4.5 wt. (%)) and were evaluated using the texture profile analysis (TPA) and rheology. Thickness was evaluated by nine trained panelists. Formulations containing WPC showed higher firmness, elasticity, chewiness, and gumminess and clearly differed from the control as indicated by principal component analysis (PCA). Flow behavior was characterized as time-dependent and pseudoplastic. Formulation with 4.5% WPC at 10 °C showed the highest thixotropic behavior. Experimental data were fitted to Herschel-Bulkley model. The addition of WPC contributed to the texture of the fat-free dairy dessert. The yield stress, apparent viscosity, and perceived thickness in the dairy desserts increased with WPC concentration. The presence of WPC promotes the formation of a stronger gel structure as a result of protein-protein interactions. The correlation between instrumental parameters and thickness provided practical results for food industries.É importante entender como as mudanças na formulação de um alimento podem afetar suas características. Sendo assim, o objetivo deste trabalho foi estudar o efeito da adição de concentrado protéico de soro (CPS) na textura de sobremesas lácteas tipo flan sem gordura. A correlação entre as medidas instrumentais e sensoriais também foi investigada. Quatro formulações foram desenvolvidas com diferentes concentrações de CPS (0, 1,5, 3,0 e 4,5% em massa) e avaliadas instrumentalmente por meio de análise de perfil de textura (TPA) e reologia. A consistência foi avaliada por nove julgadores treinados. As formulações adicionadas de CPS apresentaram maior firmeza, elasticidade, mastigabilidade e gomosidade em relação à amostra controle, como indicado na análise de componentes principais. O comportamento ao escoamento das sobremesas lácteas foi caracterizado como tempo-dependente e pseudoplástico. A formulação contendo 4,5% de CPS a 10 °C apresentou maior comportamento tixotrópico. Os dados experimentais foram ajustados ao modelo de Herschel-Bulkley. A adição de CPS contribuiu para a textura das sobremesas lácteas sem gordura. Os valores de tensão inicial, viscosidade aparente e consistência das sobremesas lácteas aumentaram com a concentração de CPS. A presença de CPS promoveu uma estrutura de gel mais forte como resultado das interações proteína-proteína. A correlação entre os parâmetros instrumentais e a consistência sensorial forneceu informações práticas para a indústria de alimentos.Food Science and Technology2018-03-20T10:31:41Z2018-03-20T10:31:41Z2012-02-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlepdfapplication/pdf0101-2061http://dx.doi.org/10.1590/S0101-20612012005000047http://www.locus.ufv.br/handle/123456789/18333engv. 32, n. 2, p. 412-418, abril/junho 2012Vidigal, Márcia Cristina Teixeira RibeiroMinim, Valéria Paula RodriguesRamos, Afonso MotaCeresino, Elaine BergerDiniz, Mayra Darliane Martins SilvaCamilloto, Geany PeruchMinim, Luis Antonioinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFV2024-07-12T07:37:24Zoai:locus.ufv.br:123456789/18333Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452024-07-12T07:37:24LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.none.fl_str_mv |
Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements |
title |
Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements |
spellingShingle |
Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements Vidigal, Márcia Cristina Teixeira Ribeiro Fat-free dairy dessert Whey protein concentrate Sensory analysis Rheological properties Texture profile analysis |
title_short |
Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements |
title_full |
Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements |
title_fullStr |
Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements |
title_full_unstemmed |
Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements |
title_sort |
Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements |
author |
Vidigal, Márcia Cristina Teixeira Ribeiro |
author_facet |
Vidigal, Márcia Cristina Teixeira Ribeiro Minim, Valéria Paula Rodrigues Ramos, Afonso Mota Ceresino, Elaine Berger Diniz, Mayra Darliane Martins Silva Camilloto, Geany Peruch Minim, Luis Antonio |
author_role |
author |
author2 |
Minim, Valéria Paula Rodrigues Ramos, Afonso Mota Ceresino, Elaine Berger Diniz, Mayra Darliane Martins Silva Camilloto, Geany Peruch Minim, Luis Antonio |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Vidigal, Márcia Cristina Teixeira Ribeiro Minim, Valéria Paula Rodrigues Ramos, Afonso Mota Ceresino, Elaine Berger Diniz, Mayra Darliane Martins Silva Camilloto, Geany Peruch Minim, Luis Antonio |
dc.subject.por.fl_str_mv |
Fat-free dairy dessert Whey protein concentrate Sensory analysis Rheological properties Texture profile analysis |
topic |
Fat-free dairy dessert Whey protein concentrate Sensory analysis Rheological properties Texture profile analysis |
description |
It is important to understand how changes in the product formulation can modify its characteristics. Thus, the objective of this study was to investigate the effect of whey protein concentrate (WPC) on the texture of fat-free dairy desserts. The correlation between instrumental and sensory measurements was also investigated. Four formulations were prepared with different WPC concentrations (0, 1.5, 3.0, and 4.5 wt. (%)) and were evaluated using the texture profile analysis (TPA) and rheology. Thickness was evaluated by nine trained panelists. Formulations containing WPC showed higher firmness, elasticity, chewiness, and gumminess and clearly differed from the control as indicated by principal component analysis (PCA). Flow behavior was characterized as time-dependent and pseudoplastic. Formulation with 4.5% WPC at 10 °C showed the highest thixotropic behavior. Experimental data were fitted to Herschel-Bulkley model. The addition of WPC contributed to the texture of the fat-free dairy dessert. The yield stress, apparent viscosity, and perceived thickness in the dairy desserts increased with WPC concentration. The presence of WPC promotes the formation of a stronger gel structure as a result of protein-protein interactions. The correlation between instrumental parameters and thickness provided practical results for food industries. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-02-01 2018-03-20T10:31:41Z 2018-03-20T10:31:41Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
0101-2061 http://dx.doi.org/10.1590/S0101-20612012005000047 http://www.locus.ufv.br/handle/123456789/18333 |
identifier_str_mv |
0101-2061 |
url |
http://dx.doi.org/10.1590/S0101-20612012005000047 http://www.locus.ufv.br/handle/123456789/18333 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
v. 32, n. 2, p. 412-418, abril/junho 2012 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
pdf application/pdf |
dc.publisher.none.fl_str_mv |
Food Science and Technology |
publisher.none.fl_str_mv |
Food Science and Technology |
dc.source.none.fl_str_mv |
reponame:LOCUS Repositório Institucional da UFV instname:Universidade Federal de Viçosa (UFV) instacron:UFV |
instname_str |
Universidade Federal de Viçosa (UFV) |
instacron_str |
UFV |
institution |
UFV |
reponame_str |
LOCUS Repositório Institucional da UFV |
collection |
LOCUS Repositório Institucional da UFV |
repository.name.fl_str_mv |
LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV) |
repository.mail.fl_str_mv |
fabiojreis@ufv.br |
_version_ |
1817559946286333952 |