Caracterización y optimización de yogur desnatado basado em propiedades de textura: perfil de textura instrumental y propiedades reológicas
DOI:
https://doi.org/10.33448/rsd-v11i8.31457Palabras clave:
Reología; Transglutaminasa; Caseína; Concentrado de yogur; Modelado.Resumen
La grasa de la leche desempeña un papel importante en la textura del yogur. Por ello, la producción de yogur sin grasa es un reto para la industria alimentaria. Investigamos y modelamos el efecto de la composición del yogur y de los parámetros del proceso sobre las propiedades de textura obtenidas mediante el análisis del perfil de textura (TPA) y reológia. El experimento siguió el diseño Box-Behnken (DBB) con tres factores: velocidad de rotación de la centrífuga (CRS) (3000, 4250 y 5500 rpm), caseína (Cas) (3.4, 4.9 y 6.4% p/v) y enzima transglutaminasa (TgE) (0, 1 y 2 U/g de proteína). Modelo completo de segundo orden explico el efecto de los factores sobre las propiedades de textura. Se seleccionó la función de deseabilidad para la optimización de las respuestas (la firmeza, la cohesividad y la viscosidad aparente se situaron en un nivel máximo y la adhesividad, la gomosidad, la tixotropía y la tangente de pérdida (tan δ) se situaron en un nivel mínimo). Los resultados sugieren que la adición de TgE mostró un menor efecto sobre las propiedades de textura. Los valores optimizados de cada factor, Cas, TgE y CRS fueron, respectivamente, 3.4%, 1 U/g de proteína y 5500 rpm con una deseabilidad general (D) de 0.6531. En estas condiciones, es posible preparar un yogur concentrado sin grasa con un mayor contenido en proteínas debido a la concentración, obtenida tras la centrifugación, así como obtener características de textura deseables como una mayor firmeza y consistencia, baja gomosidad y adhesividad.
Citas
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