Evaluación de estabilizadores en una leche fermentada con adición de fibras insolubles
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Date
2008
Metadata
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Evaluation of stabilizers on a fermented milk with addition of insoluble fibers.Abstract
El objetivo de este trabajo fue evaluar el efecto de diferentes estabilizadores sobre las principales características texturales de una leche fermentada hipocalórica con adición de salvado de trigo como fuente de fibra dietética insoluble. Se empleó una proporción de fibra de 5 g/100 g de producto, adicionándolo de conjunto con los estabilizadores a evaluar. Se realizó un diseño de experimentos con los dos estabilizadores a emplear a tres niveles para establecer el valor óptimo de empleo de los mismos, midiendo como variables respuestas: sedimentación de partículas, sinéresis, gelificación y consistencia del coágulo. Se concluyó que el almidón fosfato a 1,0 % y la gelatina a 0,5 % permitieron obtener las características texturales deseadas en la leche fermentada.The objective of this work was to evaluate the effect of different types of stabilizers on the main textural characteristics of a hypocaloric fermented milk added with wheat bran as a source of insoluble dietary fibers. It was started of a formulation and technology defined in previous works for a probiotic, hypocaloric fermented milk, without fibers. It was used a fiber proportion of 5 g/100 g of product, adding it together with the stabilizers. It was carried out an experiment design with the two stabilizers, at three levels to optimize their concentration, measuring as answer variables: the particles sedimentation, sineresis, gelling and consistency of the clot. It was concluded that the starch phosphate to 1.0 % and the gellatine to 0.5 % allowed to obtain the textural characteristics wanted in the fermented milk.
Journal
Ciencia y Tecnologia de los AlimentosVolume
18Issue/Article Nr
2Collections
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc/3.0/