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

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.

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Effects of refrigeration, freezing and replacement of milk fat by inulin and whey protein concentrate on texture profile and sensory acceptance of synbiotic guava mousses

Food Chemistry ◽

10.1016/j.foodchem.2010.05.085 ◽

2010 ◽

Vol 123 (4) ◽

pp. 1190-1197 ◽

Cited By ~ 26

Author(s):

Flávia C.A. Buriti ◽

Inar A. Castro ◽

Susana M.I. Saad

Keyword(s):

Whey Protein ◽

Milk Fat ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Texture Profile ◽

Sensory Acceptance

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Instrumental and Sensory Properties of Cowpea and Whey Protein Concentrate-Fortified Extruded Rice Snacks

Proceedings ◽

10.3390/foods_2020-07704 ◽

2020 ◽

Vol 70 (1) ◽

pp. 95

Author(s):

Nadeesha Dilrukshi H.N. ◽

Damir D. Torrico ◽

Margaret A. Brennan ◽

Charles S. Brennan

Keyword(s):

Whey Protein ◽

Principal Component ◽

Rice Flour ◽

Fibre Plant ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

High Fibre ◽

L Value ◽

Cowpea Flour ◽

Hedonic Scale

Consumers are being encouraged to increase their protein and fibre consumption through convenient and healthy food products. Six samples of extruded rice snacks were developed by substituting rice flour with cowpea flour and whey protein concentrate (WPC). Texture and colour were assessed instrumentally, and sensory analysis was conducted by an untrained panel (N = 70) who rated overall liking using the nine-point hedonic scale, and a check-all-that-apply (CATA) question with 37 attributes and emotions. Hedonic scores of the texture, taste and overall liking were significantly different across samples (p < 0.05). The crispy and crunchy CATA attributes were associated with 10–15% cowpea and 5% WPC. Correlations between mechanical and sensory texture and colour were non-significant (p > 0.05). A principal component analysis (PCA) revealed the positive associations between the groups, crispiness and L* value, and hardness b* and a* values, respectively. The results of the present study will help to guide innovative high-protein and high-fibre plant food designs and formulations.

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Effect of whey protein concentrate and endogenous lactic acid bactéria in low-fat Coalho cheese

Research Society and Development ◽

10.33448/rsd-v9i5.3125 ◽

2020 ◽

Vol 9 (5) ◽

pp. e53953125

Author(s):

Gizele Almada Cruz ◽

Laura Maria Bruno ◽

Gleice Bezerra de Oliveira Gadelha ◽

Paulo Maciel Neto ◽

Layane Maciel Alves ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Whey Protein ◽

Physicochemical Characteristics ◽

Fat Content ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Low Fat ◽

Fat Replacers ◽

Texture Profile

The fat content and lactic ferment are two components that positively influence cheese sensorial properties. However, the consumption of low fat content foods is trending among the consumers. Researches about fat replacers applications have been used as an alternative to elaborate low-fat cheeses associated with good sensorial acceptance. In the same way, the use of specific lactic ferments elaborated from lactic acid bacteria isolated from the cheeses themselves is an alternative to obtain safe products, without promoting fundamental changes in its sensorial characteristics. With aim to evaluate the texture profile (Firmness, Elasticity, Cohesiveness and Chewability) and physicochemical characteristics of low-fat Coalho cheese, the effect of whey protein concentrate - WPC (1, 2 and 3%) and endogenous lactic bacteria - ELB (1, 2 and 3%) was tested. The treatments on the Coalho cheese produced cheeses classified as low-fat (2.33% to 4.67%) and high in protein value (41.01% to 46.95%). The WPC concentrations showed significant effect (p < 0.05) in firmness, cohesiveness and chewability parameters. In conclusion, the use of the WPC as a fat replacer is viable in the Coalho cheese production. However, the addition of ELB as ferment does not influence the Coalho cheese properties.

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Oscillatory rheological study of the effects of pH and salts on gel development in heated whey protein concentrate solutions

Journal of Dairy Research ◽

10.1017/s0022029900031162 ◽

1995 ◽

Vol 62 (3) ◽

pp. 469-477 ◽

Cited By ~ 13

Author(s):

Qingnong Tang ◽

Owen J. McCarthy ◽

Peter A. Munro

Keyword(s):

Ionic Strength ◽

Whey Protein ◽

Protein Interactions ◽

Salt Concentration ◽

Food System ◽

Whey Proteins ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Ph Values ◽

Effects Of Ph

SummaryThe effects of pH and added NaCl or CaCl2 on gel development in heated whey protein concentrate (WPC) solutions were studied by oscillatory rheometry using a Bohlin rheometer, and by qualitative visual and tactile observations. The storage modulus (G′) exhibited maxima at pH values of about 4 and 7, while the phase angle (δ) exhibited minima at the same pH values. At pH 5·5, which lies within the range of the isoelectric points of the whey proteins, G′ was a minimum while δ was a maximum. At pH 7 and 8 G′ increased to a maximum and then decreased as added ionic strength was increased. At pH 4 G′ decreased steadily but slowly with increasing added ionic strength. The effects of CaCl2 were essentially the same as those of NaCl, but occurred at much lower added ionic strength. All the results are discussed in physicochemical terms. The main conclusions were, firstly, that changes in pH and salt concentration both affected gel development by altering the balance between attractive and repulsive protein-protein interactions, and secondly, that the effects of pH, salt concentration and salt type were interactive. Interaction both partly explains the wide variation in gel character and rheological properties among commercial WPC and potentially provides means of tailoring the gelling behaviour of a WPC so that it functions in a desired way in a given food system.

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