Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2441626 | Journal of Dairy Science | 2006 | 12 Pages |
Abstract
The obtained results confirm that the product is viscoelastic and combines the properties of foams and emulsions; the elastic component is greater than the viscous component. Moreover, at temperatures ranging from 5 to 15°C, a usual interval of consumption, the product behaves rheologically in a similar way. Conversely, the addition of ovalbumin under the assayed conditions also makes the elastic character of the product increase at a given temperature. Finally, the sensorial assessment tests and determinations of stability and volume yield enabled us to verify that the addition of ovalbumin at an amount of 1.3% hardly alters the stability, resistance to shear stress, or the texture and improves the degree of foaming. Therefore, the product with additive is of good commercial quality.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Animal Science and Zoology
Authors
M. Menéndez, B. Paredes, O. Iglesias, M. Rendueles, M. DÃaz,