Hernández Montes, Arturo, asesor Hernández Rodríguez, Landy, asesor Ramírez Santiago, César, dir. text drama monographic d

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Disponible en PDF 1 ej. Impreso ; 1 ej. en CD Cream Macadamia nuts Crema Nueces macadamia Desserts Evaluación sensorial de los alimentos Postres Proteína de suero aislada Sensory evaluation Whey protein isolate 186377 220117 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.