{"id":76832,"date":"2018-03-09T23:22:15","date_gmt":"2018-03-09T23:22:15","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/influencia-de-la-composicion-en-las-propiedades-fisicas-y-sensoriales-de-postres-lacteos-semisolidos\/"},"modified":"2018-03-09T23:22:15","modified_gmt":"2018-03-09T23:22:15","slug":"influencia-de-la-composicion-en-las-propiedades-fisicas-y-sensoriales-de-postres-lacteos-semisolidos","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/fisica\/influencia-de-la-composicion-en-las-propiedades-fisicas-y-sensoriales-de-postres-lacteos-semisolidos\/","title":{"rendered":"Influencia de la composicion en las propiedades fisicas y sensoriales de postres lacteos semisolidos."},"content":{"rendered":"<h2>Tesis doctoral de <strong> M\u00aa Amparo Tarrega Guillem <\/strong><\/h2>\n<p>Para dise\u00f1ar y desarrollar nuevos productos funcionales, es necesario conocer hasta qu\u00e9 punto la modificaci\u00f3n de su composici\u00f3n influye en su aceptabilidad. en este contexto el objetivo de esta investigaci\u00f3n fue obtener informaci\u00f3n sobre la influencia de la composici\u00f3n en las caracter\u00edsticas f\u00edsicas y sensoriales de postres l\u00e1cteos semis\u00f3lidos (natillas), aplicable al dise\u00f1o y optimizaci\u00f3n de la formulaci\u00f3n de nuevos alimentos funcionales.  los postres l\u00e1cteos presentaron un comportamiento de flujo dependiente del tiempo y pseudopl\u00e1stico y un comportamiento viscoel\u00e1stico t\u00edpico de materiales gelificados con valores del m\u00f3dulo el\u00e1stico superiores a los del m\u00f3dulo viscoso. De entre los par\u00e1metros reol\u00f3gicos estudiados el umbral de fluencia, la viscosidad aparente a 10s-1, el m\u00f3dulo el\u00e1stico a 1hz y la viscosidad compleja a 50 rad.S-1 fueron los que presentaron una buena correlaci\u00f3n con la consistencia percibida sensorialmente.  las variaciones en las concentraciones de almid\u00f3n y de  -carragenato y el contenido en grasa de la leche, permiti\u00f3 obtener un espectro de productos de diferentes caracter\u00edsticas f\u00edsicas y sensoriales. El aumento de la concentraci\u00f3n de  -carragenato y de almid\u00f3n produjo un aumento de la elasticidad de las muestras, mientras que la disminuci\u00f3n del contenido de grasa dio lugar a un aumento o a una disminuci\u00f3n de la misma, que dependi\u00f3  de la concentraci\u00f3n de carragenato y de almid\u00f3n. Aumentando la concentraci\u00f3n de carragenato hasta 0.06% se increment\u00f3 la cremosidad de las muestras pero el incremento en la concentraci\u00f3n de carragenato produjo tambi\u00e9n una disminuci\u00f3n de la intensidad de sabor a vainlla y del sabor dulce.  la adici\u00f3n de inulina de alto grado de polimerizaci\u00f3n a una concentraci\u00f3n del 6% a natillas elaboradas con leche desnatada, adem\u00e1s de dar lugar a un producto enriquecido en fibra y con car\u00e1cter prebi\u00f3tico, produjo  un incremento significativo de la consist<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Influencia de la composicion en las propiedades fisicas y sensoriales de postres lacteos semisolidos.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Influencia de la composicion en las propiedades fisicas y sensoriales de postres lacteos semisolidos. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 M\u00aa Amparo Tarrega Guillem <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Universitat de val\u00e9ncia (estudi general)<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 24\/10\/2005<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Elvira Costell Iba\u00f1ez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: manuel Dolz planas <\/li>\n<li>concepcion Collar esteve (vocal)<\/li>\n<li> Lluch rodriguez M\u00aa angeles (vocal)<\/li>\n<li>Luis Izquierdo fabuel (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de M\u00aa Amparo Tarrega Guillem Para dise\u00f1ar y desarrollar nuevos productos funcionales, es necesario conocer hasta qu\u00e9 punto 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