Impact of MG2+ and tara gum concentrations on flow and textural properties of WPI solutions and cold-set gels

• Type: Article in International Scientific Journal
• Date: 2010

Authors

M. Vázquez da Silva (Author) FEUP; J. M. P. Q. Delgado (Author) FEUP; M. P. Gonçalves (Author) FEUP

Journal

Title: International Journal of Food Properties

Vol. 13 No. 5

Pages: 972-982

ISSN: 1094-2912

Publisher: Taylor & Francis

Indexing

ISI Web of Knowledge - 7 Citations

ISI Web of Science

Scopus - 11 Citations

Scientific classification

FOS: Engineering and technology > Other engineering and technologies

Other information

Authenticus ID: P-003-BCD

DOI: 10.1080/10942910902927128

Abstract (EN): Cold-set gels of whey protein isolate (WPI) and of WPI plus tara gum (TG) were produced through the addition of magnesium chloride to heat-denatured (HD) WPI and WPI+TG solutions. The flow behaviour of the WPI, TG, and WPI+TG samples was analyzed: WPI solutions exhibit Newtonian behavior while the behavior of the TG and WPI+TG solutions can be described through the Cross and Carreau models. The mechanical characterization of the cold-set gels was done through puncture tests, and the Young¿s modulus for each coldset gel was obtained. Statistical analysis of the mechanical data was made according to the Marquadt-Levenberg algorithm.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 11