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Spanish to English: WHOLE YOGURT SWEETENED WITH GLUCOSE-GALACTOSE SYRUP OBTAINED BY NANOFILTRATION: EFFECT ON GALACTO-OLIGOSACCHARIDE CONCENTRATION, PHYSICOCHEMICAL AND SENSORY PROPERTIES General field: Medical Detailed field: Medical (general)
Source text - Spanish El jarabe de glucosa-galactosa es un edulcorante obtenido a partir del lactosuero con escasa producción industrial debido a su bajo nivel de dulzura y menor competitividad económica frente a otros azúcares tradicionales. Sin embargo, en el área alimentaria podría ser usado como sustituto parcial de la sacarosa o la glucosa y como fuente de galacto-oligosacáridos (GOS). Este estudio se propuso evaluar el contenido de GOS totales (GOS-3 y GOS-4), las propiedades fisicoquímicas y aceptación del consumidor de yogures en los que la dulzura usualmente aportada por la sacarosa ha sido reemplazada por diferentes proporciones del jarabe de glucosa-galactosa (0, 25, 50, 75 y 100 %). Los resultados obtenidos mostraron un incremento en el contenido GOS totales desde 0,54 ± 0,02 gL-1 para el yogur endulzado con sacarosa hasta 5,52 ± 0,04 gL-1 para el yogur con 50% de inclusión del jarabe de glucosa-galactosa y su estabilidad durante un periodo de almacenamiento de 28 días. Adicionalmente, se presentó un aumento en el contenido de minerales como: calcio (0,07 ± 0,00 - 0,12 ± 0,03 g 100g -1), magnesio (0,009 ± 0,000 - 0,020 ± 0,003 g 100g -1), potasio (0,14 ± 0,01 - 0,27 ± 0,03 g 100g-1) y de cenizas (0,63 ± 0,02 – 1,10 ± 0,06 g 100g-1). El análisis sensorial mostró una mayor percepción de sabor dulce en aquellos yogures con niveles de inclusión desde 25 hasta 50% y una aceptabilidad general similar a la del yogur con sacarosa cuando se realizaron reemplazos de hasta un 25% de la dulzura.
Translation - English Glucose-galactose syrup is a sweetener obtained from whey with little industrial production due to its low level of sweetness and lower economic competitiveness compared to other traditional sugars. However, it could be used in the food area as a partial substitute for sucrose or glucose and as a source of galacto-oligosaccharides (GOS). This study aimed to evaluate the total GOS content (GOS-3 and GOS-4), physicochemical properties, and consumer acceptance of yogurts in which the sweetness usually provided by sucrose has been replaced by different proportions of glucose-galactose syrup (0, 25, 50, 50, 75 and 100 %). The results showed an increase in total GOS content from 0.54 ± 0.02 gL-1 for the sucrose-sweetened yogurt to 5.52 ± 0.04 gL-1 for the yogurt with 50% inclusion of glucose-galactose syrup and its stability during a storage period of 28 days. Additionally, there was an increase in the content of minerals such as: calcium (0.07 ± 0.00 - 0.12 ± 0.03 g 100g-1 ), magnesium (0.009 ± 0.000 - 0.020 ± 0.003 g 100g-1 ), potassium (0.14 ± 0.01 - 0.27 ± 0.03 g 100g-1 ) and ash (0.63 ± 0.02 - 1.10 ± 0.06 g 100g-1 ). Sensory analysis showed a greater perception of sweetness in those yogurts with inclusion levels from 25 to 50% and overall acceptability similar to sucrose yogurt when replacements of up to 25% of the sweetness were made.
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Years of experience: 3. Registered at ProZ.com: Mar 2021.
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I´m a Microbiologist, a former researcher with experience in translating and editing medical and life sciences manuscripts. My goal as a translator is to continue honing my skills and expanding my knowledge in the field. I strive to provide high-quality translations that accurately convey the original meaning and style of the source text. I am dedicated to meeting deadlines and delivering work that exceeds clients' expectations. Additionally, I am committed to keeping up with the latest trends and technologies in the industry to ensure that my work is always up-to-date and of the highest quality. I am excited about the opportunity to work with new clients and to contribute my skills and experience to their team.
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Soy microbióloga, antigua investigadora con experiencia en la traducción y edición de manuscritos médicos y de ciencias de la vida. Mi objetivo como traductora es seguir perfeccionando mis habilidades y ampliando mis conocimientos en este campo. Me esfuerzo por ofrecer traducciones de alta calidad que transmitan con precisión el significado y el estilo originales del texto de origen. Me esfuerzo por cumplir los plazos y entregar un trabajo que supere las expectativas de los clientes. Además, me comprometo a mantenerme al día de las últimas tendencias y tecnologías del sector para garantizar que mi trabajo esté siempre actualizado y sea de la máxima calidad. Me entusiasma la oportunidad de trabajar con nuevos clientes y aportar mis conocimientos y experiencia a su equipo.
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