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

• 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
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200031&lng=en&tlng=en

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.