title: Obtention and characterization of dried gels prepared with whey proteins, honey and hydrocolloids mixture.
abstract: BACKGROUND
  Large amounts of honey and liquid whey derived from the dairy industry are produced in Argentina. Honey is exported in bulk and whey is transformed into whey protein concentrates and isolates. The objective of this work was to investigate the effect of pH, composition and storage time on the properties of dried gels with honey, whey proteins and hydrocolloids.
  
  
  RESULTS
  Color properties varied according to pH and composition. The fracture stress of dried gels prepared with corn starch was higher than that of gels prepared with guar gum in all conditions assayed. Young's modulus was higher at pH 7 for both compositions and increased with storage time. Rubbery characteristics were found in dried gels with guar gum, while both corn starch and guar gum made the microstructure rougher. Multivariate analysis showed that samples could be grouped by pH. Panelists preferred pH 7 products over acidic ones, and no significant differences in sensory properties were found using either corn starch or guar gum in the formulation.
  
  
  CONCLUSIONS
  The results demonstrated that it is possible to generate a new product, which may open new applications for honey and whey in food formulations. © 2017 Society of Chemical Industry.
authors.affiliation: Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP-CCT La Plata-CONICET, La Plata, Argentina.
authors.forename: Ana C
authors.initials: AC
authors.lastname: Rodriguez
authors.affiliation: Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP-CCT La Plata-CONICET, La Plata, Argentina.
authors.forename: Martín R
authors.initials: MR
authors.lastname: Torrez Irigoyen
authors.affiliation: Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP-CCT La Plata-CONICET, La Plata, Argentina.|Facultad de Ingeniería, UNLP, La Plata, Argentina.
authors.forename: Alba S
authors.initials: AS
authors.lastname: Navarro
authors.affiliation: Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP-CCT La Plata-CONICET, La Plata, Argentina.
authors.forename: Diego K
authors.identifier: http://orcid.org/0000-0001-6287-414X
authors.initials: DK
authors.lastname: Yamul
mesh_terms: D001118:Argentina; D003102:Colloids / Q000737:chemistry*; D005503:Food Additives / Q000737:chemistry*; D005782:Gels / Q000737:chemistry; D006722:Honey / Q000032:analysis*; D013213:Starch / Q000737:chemistry; D000067796:Whey / Q000737:chemistry*; D000067816:Whey Proteins / Q000737:chemistry*
chemical_list: D003102:Colloids; D005503:Food Additives; D005782:Gels; D000067816:Whey Proteins; D013213:Starch
keywords: corn starch; dried gels; guar gum; honey; whey proteins