Caracterização tecnológica de sobremesas lácteas achocolatadas cremosas elaboradas com concentrado protéico de soro e misturas de gomas carragena e guar

Content Provider	Semantic Scholar
Author	Nikaedo, Patricia Hideko Lemos Amaral, Florence Franco Penna, Ana Lúcia Barretto
Copyright Year	2004
Abstract	The consumption of dairy desserts has boomed in the last few decades, due to the technological progress in the development of ingredients and processes. In this study the physicochemical and sensory characterization of creamy chocolate dairy desserts were carried out. Whey powder concentrate - WPC (3.0; 2.0 and 1.0%) was used with whole milk powder (5.0; 6.0 and 7.0%), carrageenan (0.05; 0.15 and 0.25%), guar gum (0.25; 0.15 and 0.05%), cocoa powder (2.8%), sugar (11.5%) and potassium sorbate (0.08%), according to the trial. The results showed that it is possible to use WPC, replacing whole milk powder, and therefore creating a product with low fat and total solids, and high protein content. The final product presented better nutritional quality, besides reduced caloric value, which favors the consumption by people concerned with health. The experimental dairy dessert prepared with 1.00% WPC, 7.00% whole milk powder, 0.05% carrageenan and 0.25% guar gum was considered the best by the panellists, with acceptability higher than value 4 (good).
File Format	PDF HTM / HTML
DOI	10.1590/S1516-93322004000300016
Alternate Webpage(s)	http://www.scielo.br/pdf/rbcf/v40n3/16.pdf
Alternate Webpage(s)	https://doi.org/10.1590/S1516-93322004000300016
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article