Perfil de textura e capacidade de retenção de água de géis ácidos de concentrado protéico de soro de leite

Antunes, Adriane Elisabete Costa; Motta, Eliana Maria Pettirossi; Antunes, Aloisio Jose

doi:10.1590/s0101-20612003000400034

Cited by 21 publications

(17 citation statements)

References 16 publications

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“…These results indicated that the addition of concentrated dried whey protein concentrate to the formulations contributed to enhance textural properties, except for adhesiveness and cohesiveness, which is attributed to its high-water retention capacity and gelling properties. This is in agreement with the results presented by Antunes et al (2003) they reported that, β-lactoglobulin is the main gelling agent due to the presence of free sulfhydryl groups. Formulations supplemented with concentrated dried whey protein showed greater elasticity.…”

Section: Samplesupporting

confidence: 94%

Getting the Dried Whey Protein Concentrate and Its Effect on Pan Bread Evaluation

El-Azab

2019

Annals of Agricultural Science, Moshtohor

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The aim of study is to obtain dried whey protein concentrate and to study the functional properties and physical, chemical properties. It was incorporated into pan bread made using different levels of dried whey protein concentrate. Pan bread samples were analyzed for sensory, physical and chemical attributes. The results revealed that sweet cheese whey contain 93.14% water, 4.85% lactose, 0.7% soluble protein, 0.11% fat and 0.9% ash contents. While, the produced dried whey protein concentrate contained 7.04% water 92.96% total solids, 10.47% lactose, 66.87% protein, 3.65% fat and 5.63% ash contents and contained higher levels of essential amino acids especially lysine, threonine and valine. Functional properties of dried whey protein concentrate were 4.8%, 2.2%, 50%, 80% and 0.52 g/cm 3 for water absorption capacity, oil absorption capacity, foam capacity, foam stability and bulk density, respectively. Sensory, physical and chemical evaluation revealed that pan bread made using 20% dried whey protein concentrate had the best quality compared with control and other levels of dried whey protein concentrate.

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Section: Samplesupporting

confidence: 94%

Getting the Dried Whey Protein Concentrate and Its Effect on Pan Bread Evaluation

El-Azab

2019

Annals of Agricultural Science, Moshtohor

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“…These results indicated that the addition of WPC to the formulations contributed to enhance textural properties, except for adhesiveness and cohesiveness, which is attributed to its high water retention capacity and gelling properties. This is in agreement with the results presented by Antunes, Motta and Antunes (2003), who reported that β-lactoglobulin is the main gelling agent due to the presence of free sulfhydryl groups. Formulations supplemented with WPC showed greater elasticity.…”

Section: Texture Profile Analysis (Tpa)supporting

confidence: 93%

Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements

et al. 2012

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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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“…Para indivíduos alérgicos, a ingestão de soja ou outras proteínas não cárneas pode representar risco, daí a importância do controle de sua utilização e da informação expressa no rótulo (MELLENTHIN & GALENSA, 1999 (MCINTOSH et al, 1998). Os CPSL têm sido adicionados a alimentos para modificar propriedades por meio da gelatinização, do aumento da viscosidade, da estabilização de emulsões, entre outras (ANTUNES et al, 2003;SAMMEL et al, 2007). Em produtos cárneos, o uso de proteínas do leite tem alto potencial, gerando boa qualificação à análise sensorial e aumento da CRA e do VN (HAYES et al, 2006;SZERMAN et al, 2007).…”

Section: Proteínas Da Sojaunclassified

Controle da utilização de ingredientes não cárneos para injeção e marinação de carnes

2010

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Perfil de textura e capacidade de retenção de água de géis ácidos de concentrado protéico de soro de leite

Cited by 21 publications

References 16 publications

Getting the Dried Whey Protein Concentrate and Its Effect on Pan Bread Evaluation

Getting the Dried Whey Protein Concentrate and Its Effect on Pan Bread Evaluation

Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements

Controle da utilização de ingredientes não cárneos para injeção e marinação de carnes

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