01509nam a2200265Ia 4500 IA_Creams of different treatments after fifteen days, were subjected to analysis of chemical composition, texture and instrumental determination of sensory evaluation. These differ (p ? 0.05) in their content of fat, moisture and protein, depending on the degree of substitution of coconut oil by WPI, showing increases in protein content and fat reduction. Creams chocolate macadamia nut textural characteristics showed statistically significant compared to the A100 cream. As for the sensory evaluation, the cream A0,W100 revealed a much higher level of pleasure and was preferred by the consumer. EFECTO DEL AISLADO DE PROTEiNA DE LACTOSUERO SOBRE 220117s xx 000 0 und d 186377 Disponible en PDF 1 ej. Impreso ; 1 ej. en CD Cream Macadamia nuts 162045 Crema Nueces macadamia 162046 Desserts 158069 Evaluación sensorial de los alimentos 147007 Postres 157184 Proteína de suero aislada 162047 Sensory evaluation 147012 Whey protein isolate 162048 Hernández Montes, Arturo, asesor 163719 Hernández Rodríguez, Landy, asesor 163779 Ramírez Santiago, César, dir. 150568 TESIS B65 2016 186377 186377