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Artículo

Effects of butter oil and whey proteins addition on viscoelastic properties of confectionary Dulce de leche

Olivares, María LauraIcon ; Pauletti, Miguel SebastianIcon ; Costa, Silvia Claudia; de Piante Vicin, Daniel AlbertoIcon ; Rubiolo, Amelia CatalinaIcon
Fecha de publicación: 09/2014
Editorial: Planta Piloto de Ingeniería Química
Revista: Latin American Applied Research
ISSN: 0327-0793
e-ISSN: 1851-8796
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

The effect of butter oil and whey proteins addition on viscoelastic properties of confectionary Dulce de Leche was evaluated. A two factors experimental design (0-8 % p/v of butter oil and 0-1 % p/v of whey proteins) was analysed. Frequency sweep tests were carried out and for all formulations studied a weak gel like behavior was observed. Therefore, results were interpreted using a weak gel model for foods. It was observed that the rheological behavior of the sample with addition of whey proteins and butter oil is significantly different than the others because rheological units interact with greater strength. Even more, the sample without butter oil and with whey proteins addition is composed by less rheological units than the others. It is concluded that the whole addition of butter oil and whey proteins generates a stronger gel matrix, more appropriate for use in confectionary.
Palabras clave: Butter Oil , Whey Proteins , Rheology , Dulce de Leche
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/22416
URL: http://www.laar.uns.edu.ar/indexes/artic_v4402/44_02_185.pdf
Colecciones
Articulos(INTEC)
Articulos de INST.DE DES.TECNOL.PARA LA IND.QUIMICA (I)
Citación
Olivares, María Laura; Pauletti, Miguel Sebastian; Costa, Silvia Claudia; de Piante Vicin, Daniel Alberto; Rubiolo, Amelia Catalina; Effects of butter oil and whey proteins addition on viscoelastic properties of confectionary Dulce de leche; Planta Piloto de Ingeniería Química; Latin American Applied Research; 44; 9-2014; 185-188
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