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

Food Science and Technology (Campinas)

Márcia Cristina Teixeira Ribeiro Vidigal¹  Valéria Paula Rodrigues Minim¹  Afonso Mota Ramos¹  Elaine Berger Ceresino¹  Mayra Darliane Martins Silva Diniz¹  Geany Peruch Camilloto¹  Luis Antonio Minim¹ 

[1] ,Federal University of Viçosa Department of Food Technology Viçosa MG ,Brazil

关键词: fat-free dairy dessert;    whey protein concentrate;    sensory analysis;    rheological properties;    texture profile analysis;    sobremesa láctea sem gordura;    concentrado protéico de soro;    análise sensorial;    propriedades reológicas;    análise de perfil de textura;   

DOI  :  10.1590/S0101-20612012005000047

来源: SciELO

【 摘 要 】

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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