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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2010

Autores

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

Revista

Título: International Journal of Food Properties

Vol. 13 Nº 5

Páginas: 972-982

ISSN: 1094-2912

Editora: Taylor & Francis

Indexação

ISI Web of Knowledge - 7 Citações

ISI Web of Science

Scopus - 11 Citações

Classificação Científica

FOS: Ciências da engenharia e tecnologias > Outras ciências da engenharia e tecnologias

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 11