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Martínez-Bustos,Fernando; Viveros-Contreras,Rubí; Galicia-García,Tomás; Nabeshima,Elizabeth Harumi; Verdalet-Guzmán,Iñigo. |
Blends of fiber from sugar cane bagasse, corn starch, and whey protein concentrate were extruded. A single screw extruder, equipped with a screw at a constant compression ratio of 1:1 and a die diameter of 3 mm, was used. The best processing conditions were determined according to a central composite rotatable design (α = 1.41) with 5 central points, which gives a total of 13 tests. During the extrusion process the content of insoluble fiber decreased and that of soluble fiber increased. An increase in the contents of fiber and in the barrel temperature resulted in a decrease in the expansion index values and an increase in the water absorption index values; whereas in blends with intermediate fiber contents the effects in these parameters were found to be... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Extrusion; Sugarcane bagasse fiber; Dietary fiber; Whey protein concentrate; Corn starch. |
Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400007 |
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Vidigal,Márcia Cristina Teixeira Ribeiro; Minim,Valéria Paula Rodrigues; Ramos,Afonso Mota; Ceresino,Elaine Berger; Diniz,Mayra Darliane Martins Silva; Camilloto,Geany Peruch; Minim,Luis Antonio. |
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... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fat-free dairy dessert; Whey protein concentrate; Sensory analysis; Rheological properties; Texture profile analysis. |
Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200031 |
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Almeida,Dayane Santos de; Schneider,Aline Félix; Yuri,Flavio Manabu; Machado,Bárbara Dalazen; Gewehr,Clóvis Eliseu. |
ABSTRACT: The objective was to evaluate commercial eggs quality after being subjected to a cleaning process and immersion in whey protein concentrate (WPC) as a function of storage time. The experimental design was completely randomized in a factorial 4x7, being four methods of treating shell (not cleaned and not coated with WPC, not cleaned and coated with WPC, cleaned and not coated with WPC, cleaned and coated with WPC and seven periods of storage (1, 7, 14, 21, 28, 35 and 42 days) for a total of 28 treatments, with five replicates of four eggs each. Quality parameters evaluated were weight loss of eggs (%), specific gravity (g/cm3), haugh units (HU), yolk index (YI) and potential hydrogen (pH) albumen. The storage period increase, regardless of the... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food; Laying hens; Storage; Whey protein concentrate. |
Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000200336 |
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Menezes,Maria Fernanda da Silveira Cáceres de; Silva,Thaiane Marques da; Etchepare,Mariana de Araújo; Fonseca,Bruna de Souza; Sonza,Vandré Pinto; Codevilla,Cristiane Franco; Barin,Juliano Smanioto; Silva,Cristiane de Bona da; Menezes,Cristiano Ragagnin de. |
ABSTRACT: This study produced pectin microcapsules containing Lactobacillus acidophilus by external ionic gelation, followed by the adsorption of whey protein and pectin to form multilayers. The viability of free and microencapsulated lactobacilli was evaluated after in vitro exposure to gastrointestinal conditions. They were also assessed by heat treatment, and stability was examined at -18 °C, 5 °C and 25 °C for 120 days. Exposure to different pHs, simulating passage through the gastrointestinal tract, showed that treatment of the microcapsules with only pectin (LA/P0) and with one and two layers of whey protein (treatments LA/P1 and LA/P3, respectively), were able to protect Lactobacillus acidophilus , with microcapsules increasing the release of... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pectin; Whey protein concentrate; External ionic gelation. |
Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000900751 |
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