| Title |
Textural attributes of mixed whey proteins and carrageenan gels / |
| Translation of Title |
Išrūgų baltymų ir karagenino mišriųjų gelių tekstūros savybių tyrimai. |
| Another Title |
Исследование текстуры смешанных гелей из сывороточных белков и карагенана. |
| Authors |
Leskauskaitė, Daiva ; Kriūkova, Irina ; Brantas, Andrius ; Mieželienė, Aldona ; Alenčikienė, Gitana |
| Full Text |
|
| Is Part of |
Maisto chemija ir technologija = Food chemistry and technology = Химия и технология пищи : mokslo darbai / Kauno technologijos universiteto Maisto institutas.. Kaunas : KTU Maisto institutas. 2005, T. 39, nr. 1, p. 24-32.. ISSN 1392-0227 |
| Keywords [eng] |
Whey ; Colloids ; Rheology (biology) |
| Abstract [eng] |
The sensory and rheological textural characteristics of heat induced and cold-set mixed whey proteins (WP) - carrageenan (CAR) gels were investigated. Mixed gels containing from 3.0 to 6.0 % WP and from 1.0 to 2.0 % of dry CAR were made. Sensory and instrumental texture characteristics of mixed gels were determined. A list of 15 sensory visual and in-hand attributes of the gels was formed. Panelists perceived textural differences in gels more sensitive by fingers in comparison with those obtained by spoon testing. It was found that sensory differences were in agreement with differences revealed using instrumental techniques. The overall sensory texture of the mixed gels was highly dependent on the gel structure. Composition of mixed WP-CAR gels was the main factor producing the textural differences between heat induced and cold-set gels, while the method of gels production was a secondary factor. |
| Published |
Kaunas : KTU Maisto institutas |
| Type |
Journal article |
| Language |
English |
| Publication date |
2005 |
