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How is an ideal satiating yogurt described? A case study with added-protein yogurts

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How is an ideal satiating yogurt described? A case study with added-protein yogurts

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dc.contributor.author Morell Esteve, Pere es_ES
dc.contributor.author Piqueras Fiszman, Betina es_ES
dc.contributor.author Hernando Hernando, Mª Isabel es_ES
dc.contributor.author Fiszman Dal Santo, Susana es_ES
dc.date.accessioned 2016-11-15T08:22:02Z
dc.date.available 2016-11-15T08:22:02Z
dc.date.issued 2015-12
dc.identifier.issn 0963-9969
dc.identifier.uri http://hdl.handle.net/10251/74005
dc.description.abstract Protein is recognized as the macronutrient with the highest satiating ability. Yogurt can be an excellent basis for designing satiating food as it is protein-based food product. Five different set-type yogurts were formulated by adding extra skim milk powder (MP), whey protein concentrate (WPC), calcium caseinate (CAS) or a blend of whey protein concentrate with calcium caseinate (CAS-WPC). A control yogurt without extra protein content was also prepared. Differences in sensory perceptions (through CATA questions) were related to the consumers' expected satiating ability and liking scores (of several modalities). In addition, an "Ideal satiating yogurt" was included in the CATA question to perform a penalty analysis to show potential directions for yogurt reformulation and to relate sensory and non-sensory yogurt characteristics to satiating capacity. es_ES
dc.description.sponsorship The authors are grateful to the Spanish Ministry of the Economy and Competitiveness for financial support (AGL2012-36753-C01) 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-C01 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 Yogurt es_ES
dc.subject Protein es_ES
dc.subject Expected satiating ability es_ES
dc.subject CATA question es_ES
dc.subject Ideal es_ES
dc.subject Penalty analysis es_ES
dc.subject.classification PROYECTOS DE INGENIERIA es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title How is an ideal satiating yogurt described? A case study with added-protein yogurts es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodres.2015.10.024
dc.rights.accessRights Cerrado 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.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. Departamento de Proyectos de Ingeniería - Departament de Projectes d'Enginyeria es_ES
dc.description.bibliographicCitation Morell Esteve, P.; Piqueras Fiszman, B.; Hernando Hernando, MI.; Fiszman Dal Santo, S. (2015). How is an ideal satiating yogurt described? A case study with added-protein yogurts. Food Research International. 78:141-147. doi:10.1016/j.foodres.2015.10.024 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.foodres.2015.10.024 es_ES
dc.description.upvformatpinicio 141 es_ES
dc.description.upvformatpfin 147 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 78 es_ES
dc.relation.senia 299973 es_ES
dc.identifier.eissn 1873-7145


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