NDLI: Diseño De Alimentos Saciantes. Efecto Del Incremento Del Contenido Proteico Sobre Las Características Instrumentales (color Y Textura) Y Sensoriales De Un Postre Lácteo Sólido Tipo Tarta De Queso

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Diseño De Alimentos Saciantes. Efecto Del Incremento Del Contenido Proteico Sobre Las Características Instrumentales (color Y Textura) Y Sensoriales De Un Postre Lácteo Sólido Tipo Tarta De Queso

Content Provider	Semantic Scholar
Author	Fitszman, Susana Tomasco, Paula Varela
Copyright Year	2013
Abstract	Numerous studies have supported that a diet high in protein may promote weight loss and prevent its subsequent gain. Therefore, reformulation with the incorporation of these ingredients with satiating properties has been boosted. Reformulation of “tartas de queso” (CE), reducing milk fat content 50% (CD) and incorporating whey protein isolate at three different concentrations (P1 = 2%, 3% and P2 = P3 = 4%), the color, texture and sensory properties of the final product and its stability over time for 14 days of storage under refrigeration has been evaluated. Instrumental methods were used for determining the color (CIEL * a * b *parameters) and texture (double-cycle compression TPA) and flash profiling method for sensory evaluation of the samples. P3 showed the biggest differences in instrumental color and texture compared with Pc and the higher differences in the sensory evaluation with respect to Pe and Pc. The tendency of sensory results was corroborated with instrumentals results. Mean values were lower in pitch Pc, P1, P2 and P3 and their average values of hardness, cohesiveness and chewiness increased. P3 was evident in the increased appreciation of the sensory attributes hardness, intensity of the yellow color and astringency. During the time of storage, all samples decreased their brightness values, chroma and cohesiveness and P1, P2 and P3 also increased elasticity values. PALABRAS CLAVE: Saciante, proteínas del lactosuero, postre lácteo, tarta de queso, textura, color, flash profiling.
File Format	PDF HTM / HTML
Alternate Webpage(s)	https://riunet.upv.es/bitstream/handle/10251/33925/Trabajo%20Fin%20de%20Master%20J.Marcano.pdf?isAllowed=y&sequence=1
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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