You are in the accessibility menu

Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/71076
Full metadata record
DC FieldValueLanguage
dc.contributor.authorGomes, Raquel Guttierres-
dc.contributor.authorPenna, Lúcia Barretto-
dc.date.accessioned2014-05-27T11:23:56Z-
dc.date.accessioned2016-10-25T18:27:08Z-
dc.date.available2014-05-27T11:23:56Z-
dc.date.available2016-10-25T18:27:08Z-
dc.date.issued2009-07-01-
dc.identifierhttp://dx.doi.org/10.5433/1679-0359.2009v30n3p629-
dc.identifier.citationSemina:Ciencias Agrarias, v. 30, n. 3, p. 629-646, 2009.-
dc.identifier.issn1679-0359-
dc.identifier.urihttp://hdl.handle.net/11449/71076-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/71076-
dc.description.abstractThis research studied the effects of the independent variables whey protein concentrate - WPC (3.0; 3.5; 4.0%), skimmed milk powder - SMP (4.0; 5.0; 6.0%), and isolated soy protein - IPS (1.5; 2.0; 2.5%) on the rheological and sensorial characteristics of functional dairy beverages. In all tests 7% of sucrose was added to the ingredients. The rheological parameters were obtained in duplicate at the temperature of 10° C using a cone and plate rheometer, and fitted to the Power law model. The samples revealed a non-Newtonian fluid behavior both in the upward and downward curves, typical of a tixotropic fluid. The dairy beverages were submitted to a sensory analysis by a group of fifty untrained tasters who used a hedonic scale of nine points, the extremes being 1 - disliked extremely and 9 - liked extremely, in order to evaluate the following parameters: general acceptability; appearance and color; consistency; taste and aroma. The dairy beverage produced with 3% WPC, 6% SMP and 1.5% IPS, (treatment 3), was the one that obtained the best average score for those attributes and was preferred by the tasters. The variables SMP and IPS and the interaction between WPC and SMP presented a positive effect on the sensory consistency attributes: the higher amount of those ingredients in the formula the more the tasters liked the consistency.en
dc.format.extent629-646-
dc.language.isopor-
dc.sourceScopus-
dc.subjectConsistency-
dc.subjectFunctional foods-
dc.subjectIsolated soy protein-
dc.subjectProbiotics-
dc.titleCaracterísticas reológicas e sensoriais de bebidas lácteas funcionaispt
dc.title.alternativeRheological and sensory characteristics of functional dairy beveragesen
dc.typeoutro-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationDoutoranda Do Programa de Pos-graduacao em Engenharia e Ciencia de Alimentos IBILCE UNESP, São José do Rio Preto - SP-
dc.description.affiliationDepartamento de Engenharia e Tecnologia de Alimentos IBILCE UNESP, São José do Rio Preto - SP-
dc.description.affiliationUnespDoutoranda Do Programa de Pos-graduacao em Engenharia e Ciencia de Alimentos IBILCE UNESP, São José do Rio Preto - SP-
dc.description.affiliationUnespDepartamento de Engenharia e Tecnologia de Alimentos IBILCE UNESP, São José do Rio Preto - SP-
dc.identifier.doi10.5433/1679-0359.2009v30n3p629-
dc.rights.accessRightsAcesso aberto-
dc.identifier.file2-s2.0-79958717162.pdf-
dc.relation.ispartofSemina: Ciências Agrárias-
dc.identifier.scopus2-s2.0-79958717162-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

There are no files associated with this item.
 

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.