Syneresis and Sensory Acceptability of Desserts Based on Whey Proteins Concentrates

Celeghin A.G.¹, Minetti F.¹, Contini L.E.¹, Miccolo M.E.², Rubiolo A.C.² and Olivares M.L.^{1, 2,}

¹Facultad de Bioquímica y Ciencias Biológicas (FBCB), Universidad Nacional del Litoral (UNL), Paraje El Pozo CC242, Santa Fe, Argentina

²Instituto de Desarrollo Tecnológico para la Industria Química (INTEC), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional del Litoral (UNL), Güemes 3450 (S3000GLN), Santa Fe, Argentina

Cite this paper:
Celeghin A.G., Minetti F., Contini L.E., Miccolo M.E., Rubiolo A.C. and Olivares M.L.. Syneresis and Sensory Acceptability of Desserts Based on Whey Proteins Concentrates. Journal of Food and Nutrition Research. 2016; 4(7):478-482. doi: 10.12691/jfnr-4-7-10

Abstract

Syneresis and sensory acceptability of dairy desserts based on whey proteins concentrate were investigated. Samples were prepared with whey protein concentrate, modified corn starch, cocoa and sucrose or sucralose. For sensory acceptability evaluation samples were compared to a semisolid low in calories commercial dessert based on skim milk. Syneresis was lower than 5% in all the samples studied. This is a successful outcome because this is a visual sensory attribute that strongly determines the acceptability of this type of products. Energy values of the samples were similar and minor than the commercial dessert. Samples were qualified mainly by positive degrees of overall liking, though with qualifications lower than those of the commercial dessert. The acceptability of the samples may be improved changing the concentrations of cocoa, sweeteners and flavoring agent.

Keywords:
dairy desserts whey proteins syneresis sensory acceptability

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