EFFECTS OF BUTTER OIL AND WHEY PROTEINS ADDITION ON VISCOELASTIC PROPERTIES OF CONFECTIONARY DULCE DE LECHE

Authors

  • M. L. OLIVARES
  • M. S. PAULETTI
  • S. C. COSTA
  • D. DE PIANTE VICÍN
  • A. C. RUBIOLO

DOI:

https://doi.org/10.52292/j.laar.2014.439

Keywords:

dulce de leche, rheology, whey proteins

Abstract

The effect of butter oil and whey proteins addition on viscoelastic properties of confectionary Dulce de Leche was evaluated. A two factors experimental design (0-8 % p/v of butter oil and 0-1 % p/v of whey proteins) was analysed. Frequency sweep tests were carried out and for all formulations studied a weak gel like behavior was observed. Therefore, results were interpreted using a weak gel model for foods. It was observed that the rheological behavior of the sample with addition of whey proteins and butter oil is significantly different than the others because rheological units interact with greater strength. Even more, the sample without butter oil and with whey proteins addition is composed by less rheological units than the others. It is concluded that the whole addition of butter oil and whey proteins generates a stronger gel matrix, more appropriate for use in confectionary.

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Published

2014-04-30

Issue

Vol. 44 No. 2 (2014): Latin American Applied Research

Section

Applied Chemistry

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