Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements Efeito do concentrado protéico de soro na textura de sobremesas lácteas sem gordura: medidas sensorial e instrumental

Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements Efeito do concentrado protéico de soro na textura de sobremesas lácteas sem gordura: medidas sensorial e instrumental

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 measureme...

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Bibliographic Details
Main Authors: Márcia Cristina Teixeira Ribeiro Vidigal, Valéria Paula Rodrigues Minim, Afonso Mota Ramos, Elaine Berger Ceresino, Mayra Darliane Martins Silva Diniz, Geany Peruch Camilloto, Luis Antonio Minim
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2012-06-01
Series:Food Science and Technology
Subjects:
sobremesa láctea sem gordura
concentrado protéico de soro
análise sensorial
propriedades reológicas
análise de perfil de textura
fat-free dairy dessert
whey protein concentrate
sensory analysis
rheological properties
texture profile analysis
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200031

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