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

Abstract

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.

Prebiotic Low Sugar Chocolate Dairy Desserts: Physical and Optical Characteristics and Performance of PARAFAC and PCA Preference Map

“…The sucralose chocolate dairy dessert presented the lowest value of elasticity differing statistically ( P ≤ 0.05) from the others. Vidigal and others () reported that fat‐free desserts supplemented with whey protein concentrate showed greater elasticity.…”

Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread

“…The firmness (in g force) was automatically recorded (12 measurements per loaf) by the data processing software on days 1, 3 and 7 after baking according to the AIB standard procedure. Three batches of each composition were prepared, and at least five measurements were performed on each batch (Vidigal et al, 2012). (appearance, colour, odour, flavour, texture by touch and mouthfeel, cohesiveness and global appreciation) Sensory evaluation of the broa samples was conducted 24 h after their production using a hedonic quantitative response scale (International Drganization for Standardization, 2003) in a test room (International Drganization for Standardization, 2007) with a consumer panel of 52 assessors.…”

Effect of Milk Fat Replacement with Vegetable Oil and/or Whey Protein Concentrate on Microstructure, Texture and Sensory Characteristics of Fresh Soft Cheese

“…Whey Protein Concentrate (WPC) has been considered an interesting fat-substitute ingredient due to its functional and technological properties, as well as its nutritional properties since it contains high concentrations of bioactive proteins (Vidigal et al, 2012). Whey protein functionality is associated with its composition and degree of denaturation (Lizarraga et al, 2006).…”