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Yogurts with an increased protein content and physically modified starch: rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity

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Yogurts with an increased protein content and physically modified starch: rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity

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dc.contributor.author Morell Esteve, Pere es_ES
dc.contributor.author Hernando Hernando, Mª Isabel es_ES
dc.contributor.author Llorca Martínez, Mª Empar es_ES
dc.contributor.author Fiszman Dal Santo, Susana es_ES
dc.date.accessioned 2016-09-13T06:50:17Z
dc.date.available 2016-09-13T06:50:17Z
dc.date.issued 2015-04
dc.identifier.issn 0963-9969
dc.identifier.uri http://hdl.handle.net/10251/69299
dc.description.abstract Protein is the most effective food macronutrient providing a satiating effect. Thus, formulating dairy foods with increased protein contents can help to modulate food intake. Oral perception cues also contribute an increased perception of satiating capacity when the oral residence time and handling are longer and more laborious. In the present work, yogurts were prepared with double skimmed milk powder (MP) and whey protein (WP), as well as a control (C) without extra protein. Three more samples were prepared by adding 2% of a physically modified starch to each (CS, MPS and WPS, respectively), in order to increase the consistency and impart creaminess. Rheological tests were used to characterize the flow and viscoelastic properties of the samples before and after saliva treatment, and their microstructure was observed. Finally the differences in sensory perceptions elicited by the samples were related to consumers' expected satiating capacity and liking scores. Before in vitro oral digestion, MP showed denser areas than C; in WP, two protein networks could be distinguished. In the samples with added starch, starch granules were embedded in the protein networks. After in vitro oral digestion the protein tended to aggregate; the starch granules maintained their structure indicating that they were not broken down by the saliva. These observations were related to the samples' rheological behavior. The sensory graininess, lumpiness and grittiness detected in the WP samples could be linked to the aggregation of whey protein and the formation of two different protein networks. All the added-starch samples elicited creamier and denser sensations than their counterparts without starch. MP with starch was scored as the most satiating and best-liked yogurt sample. es_ES
dc.description.sponsorship The authors are grateful to the Spanish Ministry of the Economy and Competitiveness for financial support (AGL2012-36753-C02) and gratefully acknowledge the financial support of EU FEDER funds. They would also like to thank Mary Georgina Hardinge for assistance in correcting the English manuscript. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Spanish Ministry of the Economy and Competitiveness AGL2012-36753-C02 es_ES
dc.relation EU FEDER funds es_ES
dc.relation.ispartof Food Research International es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Added-protein yogurt es_ES
dc.subject Physically modified starch es_ES
dc.subject In vitro oral digestion es_ES
dc.subject Yogurt microstructure es_ES
dc.subject Flash sensory profiling es_ES
dc.subject Satiating ability es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Yogurts with an increased protein content and physically modified starch: rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodres.2015.01.024
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto de Agroquímica y Tecnologia de Alimentos - Institut d'Agroquímica i Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Morell Esteve, P.; Hernando Hernando, MI.; Llorca Martínez, ME.; Fiszman Dal Santo, S. (2015). Yogurts with an increased protein content and physically modified starch: rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity. Food Research International. 70:64-73. doi:10.1016/j.foodres.2015.01.024 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.foodres.2015.01.024 es_ES
dc.description.upvformatpinicio 64 es_ES
dc.description.upvformatpfin 73 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 70 es_ES
dc.relation.senia 285593 es_ES
dc.identifier.eissn 1873-7145


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