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dc.contributor.advisorPonce de León, Leyda
dc.contributor.authorSiberio-Pérez, Lurdes G.
dc.date.accessioned2018-11-14T18:54:11Z
dc.date.available2018-11-14T18:54:11Z
dc.date.issued2010
dc.identifier.urihttps://hdl.handle.net/20.500.11801/1296
dc.description.abstractWhey-milk kefir type beverages were prepared using proportions of 75% and 50% whey and stabilized using pectin (0.2% w/v) and gelatin (0.4% w/v). Physicochemical and rheological characteristics of the fermented beverages were determined and compared to a control, 0%/100% whey-milk. Rheological measurements showed that the 75%/25% whey-milk kefir beverage stabilized with gelatin had a higher viscosity than the other formulations when compared to the control. A sensory analysis was performed to determine if any differences existed between the formulations and the control. Panelists did not find any significant differences (p<0.05) between the 75%/25% whey-milk formulation stabilized with gelatin, the 50%/50% whey-milk formulation stabilized with pectin and the control. According to these results whey could be used in a 75% proportion when stabilized with gelatin and in a 50% proportion when stabilized with pectin when preparing a whey-milk kefir type beverage.
dc.description.abstractSe prepararon unas bebidas de suero-leche tipo kefir utilizando proporciones de 75% y 50% suero y estas fueron estabilizadas con pectina (0.02% p/v) y gelatina (0.4% p/v). Se determinaron las características fisicoquímicas y reológicas de las bebidas y estas fueron comparadas a un control, 0%/100% suero-leche. Las medidas reológicas demostraron que la bebida de 75%/25% suero-leche estabilizada con gelatina tuvo una mayor viscosidad que todas las demás formulaciones cuando fue comparada con el control. Se realizó un análisis sensorial para determinar si existían diferencias entre las formulaciones y el control. Los panelistas no encontraron diferencias significativas (p<0.05) entre la formulación 75%/25% estabilizada con gelatina, la formulación 50%/50% estabilizada con pectina y el control. De acuerdo a estos resultados el suero puede ser utilizado en una proporción de 75% cuando es estabilizado con gelatina y en una proporción de 50% cuando es estabilizado con pectina en la elaboración de una bebida de suero-leche tipo kefir.
dc.description.sponsorshipUSDA-CREES project H-417.en_US
dc.language.isoenen_US
dc.subjectFermented beverageen_US
dc.titleUse of stabilizers to improve the texture of a fermented beverage elaborated from milk and acid wheyen_US
dc.typeThesisen_US
dc.rights.licenseAll rights reserveden_US
dc.rights.holder(c) 2010 Lurdes G. Siberio-Pérez.en_US
dc.contributor.committeePérez-Muñoz, Fernando
dc.contributor.committeeOrellana, Lynette E.
dc.contributor.committeeNegrón, Edna
dc.contributor.representativeRamírez-Vick, Jaime
thesis.degree.levelM.S.en_US
thesis.degree.disciplineFood Science and Technology Programen_US
dc.contributor.collegeCollege of Agricultural Sciencesen_US
dc.contributor.departmentDepartment of Food Science and Technologyen_US
dc.description.graduationYear2010en_US


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