Effect of whey protein isolate addition on physical, structural and sensory properties of sponge cake

MA DE LA PAZ SALGADO-CRUZ, 0000-0002-6640-5516; Adriana Villanueva-Carvajal, 0000-0002-2429-4387

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/20.500.12222/167

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Campo DC	Valor	Lengua/Idioma
dc.contributor.author	MA DE LA PAZ SALGADO-CRUZ, 0000-0002-6640-5516	-
dc.contributor.author	Adriana Villanueva-Carvajal, 0000-0002-2429-4387	-
dc.contributor.other	Díaz Ramírez, Mayra	-
dc.contributor.other	Calderón Dominguez, Georgina	-
dc.contributor.other	García Garibay, Mariano	-
dc.contributor.other	Jiménez Guzmán, Judith	-
dc.contributor.other	Arizmendi Cotero, Daniel	-
dc.contributor.other	Del Moral Ramírez, Elizabeth	-
dc.date.accessioned	2018-06-27T01:40:21Z	-
dc.date.available	2018-06-27T01:40:21Z	-
dc.date.issued	2016	-
dc.identifier.other	http://dx.doi.org/10.1016/j.foodhyd.2016.06.020	-
dc.identifier.uri	http://hdl.handle.net/20.500.12222/167	-
dc.description	Whey protein isolate is commonly used in food products due to its functional properties, such as foaming, water binding capacity, emulsifying and gel formation ability. Besides, sponge cake is one of the most consumed cakes by the bakery industry due to its porous structure. The aim of the present study was to determine changes on batter density and viscosity, heating rates, crumb structure, volume, texture and crystallinity in order to evaluate the partial replacement of egg white protein by whey protein isolate. A substitution of 12.5%–25% showed no significant differences (P < 0.05) on the parameters evaluated when compared to control sample and the exploratory consumer sensory evaluation was conducted finding no statistical differences (P < 0.05) between samples. The total replacement of egg white protein by whey protein isolate promoted a more crystalline system and a poorer cake quality. During the second stage of the sponge baking, the air presence could change its heating rate.	es_MX
dc.format	application/pdf	es_MX
dc.language	eng	es_MX
dc.publisher	Universidad Autónoma Metropolitana. Unidad Lerma	es_MX
dc.rights	Attribution-NonCommercial-NoDerivatives 4.0 Internacional	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/	es_MX
dc.subject	CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA	es_MX
dc.title	Effect of whey protein isolate addition on physical, structural and sensory properties of sponge cake	es_MX
dc.type	preprint	es_MX
dc.rights.license	http://creativecommons.org/licenses/by-nc-nd/4.0/	*
dc.rights.license	info:eu-repo/semantics/openAccess	es_MX
dc.subject.keywords	Sponge cake	es_MX
dc.subject.keywords	Whey protein isolate	es_MX
dc.subject.keywords	Cristallinity	es_MX
dc.subject.keywords	Heating rates	es_MX
dc.subject.keywords	Microstructure	es_MX
dc.type.version	info:eu-repo/semantics/publishedVersion	es_MX
dc.coverage	MX	es_MX
dc.audience	researchers	es_MX
dc.identificador.materia	6	es_MX
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