用从甜乳清中提取的葡萄糖-半乳糖糖浆增甜的牛奶焦糖酱的物理化学、感官和稳定性

Q3 Agricultural and Biological Sciences

Revista Facultad Nacional de Agronomia Medellin Pub Date : 2019-09-01 DOI:10.15446/rfnam.v72n3.76558

S. Vargas-Díaz, José U. Sepúlveda-V, Héctor J. Ciro-V., A. Mosquera, Edinson Bejarano

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引用次数: 1

摘要

乳清是一种对环境有不利影响的乳制品工业副产品;因此，从它中获取甜味剂促进了循环经济，是缓解环境问题的另一种选择。本研究的目的是评估从乳清中获得的葡萄糖-半乳糖糖浆(GGS)的不同夹杂物(10%、20%和30%)对牛奶焦糖酱的物理化学、感官和稳定性的影响。结果表明，随着糖浆浓度的增加，糖浆的颜色会变深，对成品的工艺功能性能有显著影响。此外，该产品的收率更高(41.4%)，提供了更高的体积。在30% GGS的替代品中，牛奶焦糖在较低含量的可溶性固体中扩散，获得了与其他夹杂物相似的质地。在感官层面，消费者对所有配方的接受度均高于90%。在贮藏时间(60 d)内，各评价参数均有所增加。

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Physicochemical, sensory and stability properties of a milk caramel spread sweetened with a glucose- galactose syrup from sweet whey

Whey is a dairy industry by-product with an adverse environmental impact; therefore, obtaining sweeteners from it promote a circular economy and is an alternative to mitigate the environmental problems. The aim of this research was to evaluate the effect of different inclusions (10%, 20%, and 30%) of Glucose-Galactose syrup (GGS), obtained from whey, on the physicochemical, sensory, and stability properties of a milk caramel spread. Results showed that the syrup has a significant effect on the techno-functional properties of the final product since it turns into a darker color when the concentrations of syrup increased. Besides, the yield of the product was higher (41.4%), providing a higher volume. In a replacement of 30% GGS, the milk caramel spread at a lower amount of soluble solids achieved a texture similar to the other inclusions. At a sensory level, consumers accepted all formulations with an acceptance higher than 90%. During the storage time (60 d), different evaluated parameters increased.

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来源期刊

Revista Facultad Nacional de Agronomia Medellin Agricultural and Biological Sciences-Agricultural and Biological Sciences (miscellaneous)

CiteScore

1.30

自引率

0.00%

发文量

审稿时长

16 weeks

期刊介绍： La Revista Facultad Nacional de Agronomía Medellín (RFNA), de la Universidad Nacional de Colombia, Sede Medellín, Facultad de Ciencias Agrarias, es una publicación científica editada desde el año 1939, en formato impreso y digital y de acceso abierto desde la web —sin costo para autores y lectores—. Está orientada a investigadores que crean conocimiento disciplinar y multidisciplinar que articula la ciencia y la tecnología para hacer más productivo el campo a nivel empresarial y de economía campesina. La Revista tiene como objetivo divulgar resultados de investigación mediante artículos originales, inéditos y arbitrados (peer review) de carácter científico que respondan a preguntas específicas y que proporcionen sustento y pruebas a una hipótesis, en aspectos relacionados con las Ciencias Agronómicas, Producción animal, Ciencias Forestales, Ingeniería Agrícola, de Alimentos y otras afines que contribuyan a la solución de los limitantes del agro a nivel nacional, regional e internacional. La Revista recibe y publica, sin ningún costo, artículos en idioma inglés de investigación, revisión, reseñas y cartas al editor. Desde el 2017 la periodicidad de publicación es cuatrimestral, se publican tres números al año con circulación nacional e internacional, en los siguientes períodos: Enero - Abril Mayo - Agosto Septiembre - Diciembre This journal does not charge APCs or submission charges.