Abstract
Whey and pea protein combined in different proportions (100W:0P, 75W:25P, 50W:50P, 25W:75P, 0W:100P) were used to prepare protein-based systems flavoured with cocoa and containing κ-carrageenan or κ-carrageenan/xanthan gum as thickeners. Steady and dynamic shear rheological properties of samples were measured at 10°C and sensory differences were evaluated. Protein-based systems exhibited a shear-thinning flow behaviour that was fitted to the simplified Carreau model. Samples showed different viscoelastic properties, ranging from fluid-like to weak gel behaviour. For both types of system (with and without xanthan gum) viscosity, pseudoplasticity and elasticity rose on increasing the pea protein proportion in the blend. The sample with only whey protein obeyed the Cox–Merz rule, while in the rest of the samples complex viscosity was higher than apparent viscosity. Regarding sensory properties, the protein blend ratio mainly affected sample thickness, which rose as pea protein proportion increased. However, at the same time, the chocolate flavour and sweetness decreased and the off-flavour increased.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
