Release of ethyl acetate from aerated and non-aerated heat-induced whey protein gels

Issue Date

12-2009

Abstract

Aerated whey protein gels were obtained using partial reversibility of the gel structure. Ethyl acetate was used as the aroma compound. Gas phase changed the structure of the gel and many cavities for air-aroma phase were created. Aeration of the gel produced a structure with higher storage and loss moduli than for the reversed gel and the undisrupted gel. Aroma release from aerated gel was faster than from the gel and the reversed gel. Aeration process can be used to modify aroma release from whey protein gels.

Source or Periodical Title

Philippine Agricultural Scientist, The (Formerly: The Philippine Agriculturist)

ISSN

0031-7454

Volume

92

Issue

4

Page

437-440

Document Type

Article

College

College of Agriculture and Food Science (CAFS)

Frequency

quarterly

Physical Description

illustrations; graphs; tables; references

Subject

aerated, aroma, gel, microstructure, whey protein

En – AGROVOC descriptors

WHEY PROTEIN; ACETATES (ESTER); GELS; AERATION; ULTRASTRUCTURE

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