Physicochemical, sensory and stability properties of a milk caramel spread sweetened with a glucose- galactose syrup from sweet whey

Physicochemical, sensory and stability properties of a milk caramel spread sweetened with a glucose- galactose syrup from sweet whey

Whey is a dairy industry by-product with an adverse environmental impact; therefore, obtaining sweeteners from it promote a circular economy and is an alternative to mitigate the environmental problems. The aim of this research was to evaluate the effect of different inclusions (10%, 20%, and 30%) o...

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Bibliographic Details
Main Authors: Sandra Liliana Vargas-Díaz, José U. Sepulveda-V, Hector J. Ciro-V, Ana Juleza Mosquera, Edinson Bejarano
Format: Article
Language:English
Published: Universidad Nacional de Colombia, Sede Medellín 2019-09-01
Series:Revista Facultad Nacional de Agronomía Medellín
Subjects:
milk caramel spread
sensory analysis
sweeteners
texture
whey
Online Access:https://revistas.unal.edu.co/index.php/refame/article/view/76558

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