Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/345738
Type: Artigo
Title: Utilization of plant dietary fibers to reinforce low-calorie dairy dessert structure
Author: Staffolo, Marina Dello
Sato, Ana C. K.
Cunha, Rosiane L.
Abstract: Effect of plant fibers, carrageenan, and starch concentration on mechanical properties and syneresis measurements of low-calorie dairy desserts was studied simultaneously using the response surface methodology. Apple, bamboo, inulin, wheat, and psyllium fibers were tested individually, through five distinct experimental designs. Results were compared to a regular dairy dessert, formulated with sugar and whole milk, and a low-calorie formulation with no added fiber. Diet dessert with no added fiber presented higher syneresis and impaired mechanical properties as compared to regular formulation. Results showed that carrageenan, starch, and fibers played distinct roles in compensating the reduction observed on the syneresis test and mechanical properties of low-calorie desserts. While carrageenan and starch showed higher influence on reducing gel syneresis, fiber addition decreased the negative effect on mechanical properties resulting from the fat/sugar removal of the diet formulation
Subject: Sobremesas de laticínios
Country: Estados Unidos
Editor: Springer
Rights: Fechado
Identifier DOI: 10.1007/s11947-017-1872-9
Address: https://link.springer.com/article/10.1007/s11947-017-1872-9
Date Issue: 2017
Appears in Collections:FEA - Artigos e Outros Documentos

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