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

McCann, Thu H.; Fabre, Florence; Day, Li

doi:10.1016/j.foodres.2011.01.045

Cited by 89 publications

(68 citation statements)

References 52 publications

(56 reference statements)

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“…Vegetables used as yoghurt additives in our study constitute a natural source of dietary fi bre which may enhance water-holding capacity of the fi nal products. McCann et al (2011) observed enhanced viscoelastic properties and reduced whey loss of low-fat yoghurt fortifi ed with dietary fi bre-rich plant cell wall particles derived from carrot pomace.…”

Section: Resultsmentioning

confidence: 87%

“…As wheying-off negatively affects consumer perception of yoghurts, manufacturers generally use two ways to prevent it, i.e. increment of total milk solids, especially protein, and addition of stabilisers, such as, pectin, gellatin and starch (McCann et al, 2011). Vegetables used as yoghurt additives in our study constitute a natural source of dietary fi bre which may enhance water-holding capacity of the fi nal products.…”

Section: Resultsmentioning

confidence: 97%

See 1 more Smart Citation

The eff ect of addition of selected vegetables on the microbiological, textural and fl avour profi le properties of yoghurts

Najgebauer-Lejko

Tabaszewska

Grega

2015

Acta Sci Pol Technol Aliment

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Section: Resultsmentioning

confidence: 87%

Section: Resultsmentioning

confidence: 97%

The eff ect of addition of selected vegetables on the microbiological, textural and fl avour profi le properties of yoghurts

Najgebauer-Lejko

Tabaszewska

Grega

2015

Acta Sci Pol Technol Aliment

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“…It could be reasoned that at higher concentration level the resultant gel becomes hard, and therefore, the concentration level above 1.5 % each was not considered. This concentration range is also used by other studies which investigating the potential use of polysaccharides (for gelatin replacement) as yogurt stabilizer (Tamine and Robinson 1999;McCann et al 2011). The resulting solution were stored at room temperature (25°C) for 15 min to obtain soft to semi-solid gels.…”

Section: Preparation Of Gellan-dextran Mixturesmentioning

confidence: 99%

Oscillatory and steady shear rheology of gellan/dextran blends

et al. 2014

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Oscillatory and steady shear rheology of gellan (G) and dextran (D) solution individually, and in blends (G/D ratio 1:1, 1:2, and 1:3 w/v) with a total hydrocolloid concentration of 3 % (w/v) were studied at 25°C. Individually, 1.5 % dextran and 1.5 % gellan in solution exhibited Newtonian and non-Newtonian behavior, respectively. A blend of equal proportion of dextran and gellan (G/D=1:1) exhibits a distinct gel point (G′ = G″), and further addition of dextran in the blend (G/D=1:2 and 1:3) resulted predominating liquid-like (G″ > G′) behavior. A plot of G′ vs G″ distinctly showed the gradual transition of the blend. Shear stress (τ)-shear rate (γ ) data fitted well the Herschel-Bulkley model. The G/D blend exhibited shear thinning behavior with flow behavior index less than unity. The Cox-Merz rule did not fit well for the complex shear viscosity (η*) and apparent viscosity (η) of the blend.

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“…The flow behavior can be determined by a rotational test, and the literature reports numerous mathematical models to describe this property, including the Power Law, Herschel-Bulkley, Bingham and Casson models [3,[12][13][14]. The viscoelastic properties of food structures have been evaluated to determinate stability in food dispersions, such as beverages, and these are influenced by chemical composition, processing conditions and the addition of some ingredients such as stabilizers [5,[15][16][17][18][19][20].…”

Section: Introductionmentioning

confidence: 99%

Effect of the addition of hydrocolloids and aloe vera gel (Aloe barbadensis Miller) on the rheological properties of a beverage of sweet corn (Zea mays var. saccharata)

Contreras-Lozano¹,

Velásquez²,

Márquez-Cardozo³

2018

DYNA

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Las propiedades reológicas de las suspensiones alimenticias pueden modificarse añadiendo hidrocoloides para mejorar la estabilidad. En este trabajo se evaluó el efecto de la goma xantana (XG) (0,025-0,075% p/p), carboximetilcelulosa sódica (CMC) (0,025-0,075% p/p) y gel de aloe vera (AV) (0,5-1,5% p/p) sobre las propiedades reológicas de una bebida formulada con maíz dulce. Se realizaron ensayos rotacionales y oscilatorios a temperaturas entre 10 y 50 °C. Los productos formulados con hidrocoloides y AV mostraron un flujo seudoplástico con un coeficiente de consistencia de 0,0036 a 0,2070 Pa.sn y un índice de comportamiento de flujo de 0,5 a 0,9, donde la viscosidad aparente disminuyó con la temperatura. El comportamiento viscoelástico de la bebida fue característico de un gel débil en un amplio rango de frecuencias, en el que el módulo de almacenamiento (G') predominaba sobre el módulo de pérdida (G''). La adición de altas concentraciones de goma (≥ 0,05% p/p) y bajas concentraciones de AV (≤1% p/p) fueron adecuadas para mantener la estabilidad a baja deformación.

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

Cited by 89 publications

References 52 publications

The eff ect of addition of selected vegetables on the microbiological, textural and fl avour profi le properties of yoghurts

The eff ect of addition of selected vegetables on the microbiological, textural and fl avour profi le properties of yoghurts

Oscillatory and steady shear rheology of gellan/dextran blends

Effect of the addition of hydrocolloids and aloe vera gel (Aloe barbadensis Miller) on the rheological properties of a beverage of sweet corn (Zea mays var. saccharata)

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