Development of rheological and sensory properties of combinations of milk proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred acid milk gels and yogurt

Pang, Zhihua; Deeth, Hilton C.; Prakash, Sangeeta; Bansal, Nidhi

doi:10.1016/j.jfoodeng.2015.08.007

Cited by 64 publications

(35 citation statements)

References 40 publications

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“…In addition, the confocal microstructure by Pereira, Matia‐Merino, Jones, and Singh () showed the dense and low porosity fat‐protein matrix, which Krzeminski et al () explained as the fat globules occupying the intermicellar spaces. Porous branched protein networks of casein micelle can be seen clearly in skim, pectin, and beta glucan yoghurts which are in agreement with previous observations (Pang, Deeth, Prakash, & Bansal, ; Sanchez, Zuniga‐Lopez, Schmitt, Despond, & Hardy, ). The visible spherical structure of casein micelle had a general diameter of 0.3 μm and the porous structure had a general diameter of 0.5 μm.…”

Section: Resultssupporting

confidence: 92%

Influence of different functional ingredients on physical properties, rheology, tribology, and oral perceptions of no fat stirred yoghurt

Nguyen

Bhandari

2017

Journal of Texture Studies

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Effects of adding four functional ingredients: inulin, pectin, galacto‐oligosaccharides (GOS), and beta glucan on physical, rheology, tribology, and sensory characteristics of skim (0.1% fat) stirred yoghurt were studied. Three levels of each ingredient were chosen: inulin (7, 8, and 9%), pectin (0.2, 0.25, and 0.3%), GOS (9.1, 11.3, and 13.6%), and beta glucan (0.1, 0.2, and 0.3%). Among the investigated ingredients, inulin and GOS appeared to be preferable choices due to their ability to both reduce syneresis and slightly increase sample lubrication while maintaining texture, rheology, and sensory characteristics of skim yoghurt. Pectin and beta glucan, conversely, increased viscosity and gel strength, slightly increased sample lubrication for the skim yoghurt but created large particles (i.e., greater than 100 μm) in the product body. This led to the increase in lumpiness and residual coating while reducing smoothness and creaminess of the sample. The observed tribology behaviors of the stirred yoghurts were similar to the previous study of pot‐set yoghurt whose friction curves comprised four friction zones (Nguyen, Kravchuk, Bhandari, and Prakash). The sensory characteristics of six selected samples for various texture and mouthfeel attributes obtained from a trained panel were in agreement with particle size, rheology, and tribology characteristics of the yoghurt samples. Practical applications With the increasing demand for low fat and functional food, there is a need to understand the impact of adding functional ingredients in low fat yoghurt to satisfy consumers' requirements. This study investigates the effects of these functional ingredients at different dosages on physical, rheology, tribology, and sensory characteristics of skim (0.1% fat) stirred yoghurt. The results from this study may guide use of functional ingredients in yoghurt production.

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Section: Resultssupporting

confidence: 92%

Influence of different functional ingredients on physical properties, rheology, tribology, and oral perceptions of no fat stirred yoghurt

Nguyen

Bhandari

2017

Journal of Texture Studies

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“…Protein solubility will increase if excessive acid treatment is performed, since according to Pang et al (2016)-positive ions in acids that cause proteins (initially neutral or zero) to be positively charged. The further that the acidity of the protein solution is from the isoelectric point, the more soluble it will be.…”

Section: Characterization Of the Initial Productmentioning

confidence: 99%

Formulation of low-fat cheese analogue from sweet corn extract using papain and lime extract as coagulant

Aini¹,

Sustriawan²,

Prihananto³

et al. 2020

Food Res.

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Cheese is not only created using cow's milk and can also be made from a mixture of vegetable extracts, including corn extract. Cheese from corn extract has the advantages of low-fat and high-carotene. Notably, papain can be used as a coagulant in the production of cheese analogue, while maltodextrin functions to increase volume and total solids for greater yield. The objectives of the present study was 1) to optimize the formula composition between lime extract, papain, and maltodextrin to create a cheese analogue from sweet corn extract with high yield and protein as well as good sensory properties, 2) to study the physicochemical and sensory characteristics of the cheese analogue using the optimal formula, and 3) to compare analog cheese from corn milk to cow's milk cheese. The experimental design involved response surface methodology with three factors (lime extract, papain, and maltodextrin). The results of the study produced the optimal cheese analogue formula from corn extract with the addition of lime extract (2.283%), papain (0.022%), and maltodextrin (15%). The characteristics of this cheese analogue include a yield of 20.3%; pH of 5.4; 14oBrix soluble solids; water content of 65.3%; protein content of 13.5%; total-carotene of 544.4 ppm and of fat content 4.6%. The cheese analogue has sensory characteristics of soft texture, the ability to spread evenly, the typical color of cheese (i.e. yellowish-white), and was preferred by panelists. Cheese analogue has protein content of 7.1%, fat content of 4.55%, total carotene of 544.4 mg/g, cholesterol 0.02 mg/g; while commercial cheese from cow’s milk has protein content 6.3%, fat content 24.53%, total carotene 5.32 mg/g and cholesterol 0.19 mg/g. Thus, sweet corn can potentially be used as a raw material for producing low-fat cheese analogues.

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“…() found that the viscoelasticity of WPI‐cross‐linked waxy maize starch mixed gels increased with an increase in the starch concentration at pH 7.00 in the presence of 100 m m NaCl. WPI and starch mixtures have recently been widely used in food applications (Cheong et al ., ; Pang et al ., ; Salem et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Rheological, thermal and microstructural properties of whey protein isolate‐modified cassava starch mixed gels at different pH values

Ren

Dong

et al. 2017

Int J of Food Sci Tech

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The objective of this study was to investigate the rheological, thermal and microstructural properties of whey protein isolate (WPI)-hydroxypropylated cassava starch (HPCS) gels and WPI-cross-linked cassava starch (CLCS) gels at different pH values (5.75, 7.00 and 9.00). The rheological results showed that the WPI-modified starch gels had greater storage modulus (Gʹ) values than the WPI-native cassava starch gels at pH 5.75 and 7.00. Differential scanning calorimetry curves suggested that the phase transition order of the WPI and modified starch changed as the pH increased. Scanning electron microscopy images showed that the addition of HPCS and CLCS contributed to the formation of a compact microstructure at pH 5.75 and 7.00. A comprehensive analysis showed that the gelling properties of the WPI-modified starch were affected by the difference between the WPI denaturation temperature and modified starch gelatinisation temperature and by the granular properties of the modified starch during gelatinisation. These results may contribute to the application of WPI-modified starch mixtures in food preparation.Whey protein and modified starch mixed gel F. Ren et al.

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Development of rheological and sensory properties of combinations of milk proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred acid milk gels and yogurt

Cited by 64 publications

References 40 publications

Influence of different functional ingredients on physical properties, rheology, tribology, and oral perceptions of no fat stirred yoghurt

Influence of different functional ingredients on physical properties, rheology, tribology, and oral perceptions of no fat stirred yoghurt

Formulation of low-fat cheese analogue from sweet corn extract using papain and lime extract as coagulant

Rheological, thermal and microstructural properties of whey protein isolate‐modified cassava starch mixed gels at different pH values

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