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- Title
Evaluación de la calidad sensorial y nivel de aceptación de formulaciones de sopa de zanahoria microemulsionada con inulina y concentrado de proteína de suero de leche.
- Authors
Fabela-Morón, Miriam F.; Díaz-Ramírez, Mayra; Jiménez-Guzmán, Judith; Cruz-Monterrosa, Rosy G.; Rayas-Amor, Adolfo A.; León-Espinosa, Erika B.; Mena-Martínez, María; García-Garibay, Mariano
- Abstract
Objective: Evaluate the sensory quality and the level of acceptance of carrot soup formulations microemulsified with inulin and milk whey protein concentrate (WPC). Design/methodology/approach: Formulations of Carrot Soup Microemulsified with inulin and milk whey protein concentrate (WPC) were developed according to a simple centroid experimental design and the sensory quality and level of acceptance of the developed formulations were evaluated. Results: Formulation D formulated with carrot microemulsified with a mixture of Inulin and WPC presented the highest level of acceptance compared to the other formulations developed. The developed Formulations presented significant differences respect to luminosity (L*) and did not present a significant difference respect to color difference (ΔE*) as they all presented a tendency to red-yellow hue. Limitations on study/implications: It is important to carry out further tests to complete the development of formulations to improve the sensory properties of this type of products. Findings/conclusions: Inulin and milk whey protein concentrate (WPC) are biopolymers that can be used in the development of carrot soup formulations to generate a product with acceptable sensorial quality to the consumer.
- Subjects
WHEY protein concentrates; MILK proteins; INULIN; EXPERIMENTAL design; CARROTS; BIOPOLYMERS; SOUPS
- Publication
Agro Productividad, 2020, Vol 13, Issue 7, p101
- ISSN
2448-7546
- Publication type
Article
- DOI
10.32854/agrop.vi.1688