Effect of the extent of pasting on the dynamic rheological properties of acidified skim milk gels containing normal rice starch

Sol gel transitions during acid gelation of milk containing modified waxy maize starch. Differences between chemical and bacterial acidification measured using rheological and spectroscopic techniques

“…Since the final pH of GDL-induced gels is relatively stable at 4.5e4.4, it would allow the micelles to have a long ageing time near their isoelectric point and this may, in turn, promote fusion and rearrangement of the casein particles. These results are in good agreement with the results recently reported by Oh, Anema, Wonga, Pinder, and Hemar (2007) and Zuo et al (2008), who also showed that the addition of up to 1% starch did not affect the pH of gelation of milk during acidification by GDL.…”

“…The rate and extent of the initial drop of pH, as well as the time it took to reach the final values was virtually identical for the samples with and without starch. These results confirmed previous observations (Lucey et al, 1998) as fast hydrolysis of GDL to gluconic acid resulted in a rapid decrease of pH, even in the presence of starch (Zuo, Hemar, Hewitt, & Saunders, 2008). It is important to point out that under these conditions of rapid acidification, the micellar calcium phosphate is released from the casein micelles but there may be no equilibrium with the surrounding solution (Dalgleish, Verespej, Alexander, & Corredig, 2005).…”

Microstructure, rheology and storage stability of low-fat yoghurt structured by carrot cell wall particles

“…The results from the rheological measurements and microstructure characterisation suggest that carrot CWP contributed to the lowfat yoghurt gel network formation and to the gel structure in a similar manner to that observed from the addition of starch (Oh et al, 2007;Sandoval-Castilla, Lobato-Calleros, Aguirre-Mandujano, & VernonCarter, 2004;Zuo, Hemar, Hewitt, & Saunders, 2008). These studies showed that the addition of starch to yoghurt formulation resulted in swollen starch granules embedded in the protein network and that an increase in the starch concentration resulted in an increase in the density of the protein network.…”

Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels

“…This could be due to phase separation or steric interference caused by the pasted starch (Zuo, Hemar, Hewitt, & Saunders, 2008), although the pasting characteristics of starch were governed by the level of cross-linking (Wongsagonsup et al, 2014). Different from guar and LBG, in the first 25 min, all samples containing starch showed an increase of G′ similar to that of control sample, even at high concentration, indicating formation of a casein network.…”