Improved heat stability of recombined evaporated milk emulsions upon addition of phospholipid enriched dairy by-products

Kasinos, M.; Le, T. Tran; Meeren, Paul Van der

doi:10.1016/j.foodhyd.2012.11.030

Cited by 29 publications

(13 citation statements)

References 23 publications

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“…MFGM fragments have also gained considerable attention for their ability to improve the heat stability of recombined evaporated milk emulsions [78]. Two powdered dairy by-products, sweet buttermilk (SBP) and the cream residue after the production of butter oil (CRP), were added, in different concentrations, to 16.5% ( w / w ) skim milk powder, 6.5% ( w / w ) sunflower oil and 77% of an aqueous solution with 0.02% NaN3, to obtain recombined evaporated milk emulsion samples.…”

Section: Technological Propertiesmentioning

confidence: 99%

Phospholipids in Milk Fat: Composition, Biological and Technological Significance, and Analytical Strategies

Contarini

Povolo

2013

IJMS

253

178

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Glycerophospholipids and sphingolipids are quantitatively the most important phospholipids (PLs) in milk. They are located on the milk fat globule membrane (MFGM) and in other membranous material of the skim milk phase. They include principally phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol and phosphatidylserine, while sphingomyelin is the dominant species of sphingolipids There is considerable evidence that PLs have beneficial health effects, such as regulation of the inflammatory reactions, chemopreventive and chemotherapeutic activity on some types of cancer, and inhibition of the cholesterol absorption. PLs show good emulsifying properties and can be used as a delivery system for liposoluble constituents. Due to the amphiphilic characteristics of these molecules, their extraction, separation and detection are critical points in the analytical approach. The extraction by using chloroform and methanol, followed by the determination by high pressure liquid chromatography (HPLC), coupled with evaporative light scattering (ELSD) or mass detector (MS), are the most applied procedures for the PL evaluation. More recently, nuclear magnetic resonance spectrometry (NMR) was also used, but despite it demonstrating high sensitivity, it requires more studies to obtain accurate results. This review is focused on milk fat phospholipids; their composition, biological activity, technological properties, and significance in the structure of milk fat. Different analytical methodologies are also discussed.

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Section: Technological Propertiesmentioning

confidence: 99%

Phospholipids in Milk Fat: Composition, Biological and Technological Significance, and Analytical Strategies

Contarini

Povolo

2013

IJMS

253

178

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“…; Kasinos et al . ). A ‘heat stability evaluation test’ was developed to quantify the stability of recombined concentrated milk emulsions containing 23% total milk solids (16.5% solids nonfat and 6.5% fat).…”

Section: Resultsmentioning

confidence: 97%

“…To assess the degree of heat coagulation, viscosity measurements of recombined concentrated milk emulsions were performed using a Programmable LV‐DV‐II+ Viscometer (Brookfield, Stoughton, MA, USA), before and after heating, as described by Kasinos et al . ().…”

Section: Methodsmentioning

confidence: 97%

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Sensitivity analysis of a small‐volume objective heat stability evaluation test for recombined concentrated milk

Kasinos

Karbakhsh

Meeren

2014

Int J of Dairy Tech

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To quantify the stability towards heat coagulation, an objective test method was developed. The combined use of emulsion preparation by microfluidisation and heat stress by immersion of capped samples in an oil bath enabled small-volume heat stability evaluation of milk formulations. From experimental data, it became obvious that a heating period of about 9min was necessary for the samples to acquire the requested temperature (i.e. 121 degrees C). Similarly, both viscosity and particle size analyses showed an increased aggregation tendency when samples were heated for longer than 10min, whereby their positioning and the cooling medium seemed to have an insignificant effect

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“…Dynamic viscosity was measured using the method modified from Kasinos et al (2014). An amount of 80 g yogurt sample was inserted into a rotational viscometer (DV-II digital viscometer; Brookfield Engineering Laboratories, Inc., LR99102; Middleboro, MA, USA).…”

Section: Viscositymentioning

confidence: 99%

The Utilization of Canna Starch (Canna Edulis Ker) As An Alternative Hydrocolloid on the Manufacturing Process of Yogurt Drink

Umam

Lin

Radiati

et al. 2018

JITEK

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Yogurt as a fermented dairy product has been providing several benefits for human health and appropriate for people with lactose intolerance. Recently, the consumption level of yogurt has significantly increased. Starch can be used as an alternative hydrocolloid in the manufacturing process of yogurt. Indonesian Canna edulis Ker contains 63.27% amylopectin that has the potential used as an alternative hydrocolloid. Amylopectin has a very high capability of the water holding capacity to increase the viscosity and maintain the stability of yogurt drink. The present research was to determine the additional effects of Canna starch as an alternative hydrocolloid on the physicochemical and sensory properties of the yogurt drink during storage. Concentrations of 0.1%, 0.2%, 0.3%, and 0.4% canna starch and 0.2% CMC (control) were added to make yogurt. All treatments were carried out with four replications. Samples were refrigerated at 4 o C for 24 hours and then analyzed for pH, titratable acidity, viscosity, syneresis, sedimentable fraction, and sensory properties. Data were analyzed by one way ANOVA, and followed by Duncan's multiple range test (DMRT). Data from the pH, titratable acidity, syneresis, sedimentable fraction, viscosity and sensory analyses obtained from the present study indicated that concentration of 0.1-0.4% (w/v) Canna starch could be applicable in the manufacture of the yogurt drink. Furthermore, it was found that 0.1% (w/v) of Canna starch selected as the best concentration could be used in yogurt manufacture process that resulted in similar sensory quality compared with CMC as commercial hydrocolloid.

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Improved heat stability of recombined evaporated milk emulsions upon addition of phospholipid enriched dairy by-products

Cited by 29 publications

References 23 publications

Phospholipids in Milk Fat: Composition, Biological and Technological Significance, and Analytical Strategies

Phospholipids in Milk Fat: Composition, Biological and Technological Significance, and Analytical Strategies

Sensitivity analysis of a small‐volume objective heat stability evaluation test for recombined concentrated milk

The Utilization of Canna Starch (Canna Edulis Ker) As An Alternative Hydrocolloid on the Manufacturing Process of Yogurt Drink

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