Estudio del efecto del Eritritol y Glicerol sobre la estabilidad térmica de la proteína del suero dulce de queso fresco y la aceptación de los consumidores

摘要

The chees production leads to a vast amount of whey as a byproduct, this byproduct doe toits nutritive qualities could be use in a whey beverage formulation, but the whey proteinsuffers a denaturalization, aggregation y precipitation when it is subject of an heattreatment. This study had as objective to analyze the heat stability of whey protein addingglycerol and erythritol, as well as the feasibility of its use in the industry, proving it withsensory studies. The concentrations of glycerol and erythritol were 5%, 10%, 15% y 2%,4%, 8% respectively, the response variables were, turbidity (nefelometric method) andpercentage of insolubilized material (filtration method); a completely randomized designwere use un both studies (CRD), in the first one an CRD with factorial arrangement 32+2.Chocolate and mint were added to impart flavor, in concentrations of 4%, 6%, 8% y 0,01%,0,02%, 0,03% respectively, using as response variables, viscosity (Brookfield method) andfat content (Gerber method). Three prototypes where the bests and were evaluated in thesensory study, using preference tests and acceptation tests. The results of the firs studydetermined that the best treatment were the one with 15% of glycerol and 8% of erythritol,the sensory study determined that the concentrations of both stabilizers were rejected bythe consumer, suggesting that this stabilizers where not compatible industrially.