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

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dc.audience researchers es_MX
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.coverage MX es_MX
dc.date.accessioned 2018-06-27T01:40:21Z
dc.date.available 2018-06-27T01:40:21Z
dc.date.issued 2016
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.identificador.materia 6 es_MX
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.language eng es_MX
dc.publisher Universidad Autónoma Metropolitana. Unidad Lerma es_MX
dc.rights Attribution-NonCommercial-NoDerivatives 4.0 Internacional *
dc.rights.license info:eu-repo/semantics/openAccess es_MX
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ es_MX
dc.subject CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA 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.title Effect of whey protein isolate addition on physical, structural and sensory properties of sponge cake es_MX
dc.type preprint es_MX
dc.type.version info:eu-repo/semantics/publishedVersion es_MX
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