title: Designing dairy desserts for weight management: Structure, physical properties and in vitro gastric digestion.
abstract: The first aim of this study was to observe the effect of adding dairy proteins and reducing the cream content in order to obtain healthier dairy desserts for use in weight management. The extra-whey protein low-cream sample had the densest, firmest matrix, which is related to increased satiety. The second aim was to investigate the in vitro gastric digestion behavior of whey and casein proteins in a heat-treated semisolid real food. The extra-casein protein sample matrix broke down more slowly than the others because the caseins clotted at the gastric pH. Despite being heated, the whey proteins in the panna cottas were more resistant to pepsin digestion than caseins; this is related with a higher satiety capacity. These findings suggest that the combination of reducing fat content (to obtain a reduced energy density product) and adding whey protein (to increase satiety capacity) allows obtaining dairy desserts for weight management.
authors.affiliation: Food Microstructure and Chemistry Research Group, Department of Food Technology, Polytechnic University of Valencia, Spain. Electronic address: jenbor@upvnet.upv.es.
authors.forename: Jennifer
authors.initials: J
authors.lastname: Borreani
authors.affiliation: Food Microstructure and Chemistry Research Group, Department of Food Technology, Polytechnic University of Valencia, Spain. Electronic address: emllomar@tal.upv.es.
authors.forename: Empar
authors.initials: E
authors.lastname: Llorca
authors.affiliation: Food Microstructure and Chemistry Research Group, Department of Food Technology, Polytechnic University of Valencia, Spain. Electronic address: mquichu@tal.upv.es.
authors.forename: Amparo
authors.initials: A
authors.lastname: Quiles
authors.affiliation: Food Microstructure and Chemistry Research Group, Department of Food Technology, Polytechnic University of Valencia, Spain. Electronic address: mihernan@tal.upv.es.
authors.forename: Isabel
authors.initials: I
authors.lastname: Hernando
mesh_terms: D000068959:Body Weight Maintenance; D003611:Dairy Products; D004063:Digestion; D005511:Food Handling; D005750:Gastric Juice / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D008894:Milk Proteins / Q000737:chemistry*; D008954:Models, Biological; D010434:Pepsin A / Q000378:metabolism
chemical_list: D008894:Milk Proteins; D010434:Pepsin A
keywords: Dairy dessert; Dairy proteins; In vitro digestion; Microstructure; SDS-PAGE; Texture