Physicochemical and Rheological Properties of a Dairy Dessert, Enriched with Chickpea Flour

Abstract

Dairy desserts are complex mixtures and matrices including main components such as milk, sugar, starch, hydrocolloids, colorants and flavors, with a proteinaceous structure; they are widely consumed and present a semisolid consistency. In this work, the physicochemical and rheological properties of a dairy dessert with the addition of chickpea flour (raw and cooked, at four concentrations) were studied to determine the effect of the flour. The results indicated that luminosity (L*: 62.75–83.29), pH (6.35–7.11) and acidity (1.56–3.56) changed with the type of flour. The flow properties of the custards exhibited a non-Newtonian behavior that was well fitted by three flow models. The studied custard systems were stored for twelve days at 4 °C. The physicochemical and flow properties of the custards changed notably as a function of flour addition and storage time. From all samples, only four were analyzed with oscillatory tests, showing their mechanical spectra with elastic behavior. The dessert texture was also measured, founding that those formulated with Blanco Noroeste chickpea flour exhibited the highest values of hardness (0.356–0.391 N) through the twelve days. It can be concluded that those custard systems with the highest content of flour presented a very good response as a potential new dairy product.

Cereal type significantly affects the composition and reconstitution characteristics of dried fermented milk‐cereal composites

“…where σ 0, K, and n represent yield stress (Pa), consistency coefficient (Pa.s) and flow behavior index (n), respectively …”

“…This trend most likely reflects higher starch content of FMCCo (Table ). Previous studies have reported a positive correlation between the starch content and viscosity of heated starch‐based suspensions . Nevertheless, the differences in σ 0, K and η 120s‐1 between R‐FMCCo and R‐FMCCw suggest that viscosity are also likely to be influenced by the interactive effects of other parameters, apart from flow behavior index, such as differences in FMCC composition (including lactic acid, fat, and β ‐glucan; Table ) and granular structure .…”

“…), which fractures and becomes increasingly disentangled on increasing shear rate. The shear rate versus shear stress data for all R‐FMCC fitted the Herschel–Bulkley model (R > 0.99) …”

Development of a dehydrated fortified food base from fermented milk and parboiled wheat, and comparison of its composition and reconstitution behavior with those of commercial dried dairy‐cereal blends

“…The changes in shear stress ( σ ; Pa) and viscosity ( η ; Pa.s) were recorded. The resultant σ versus data were fitted to the Herschel–Bulkley model using TA data analysis software (TA Rheology Advance Data Analysis, Version V5.7.0):where σ 0 , K , and n represent yield stress (Pa), consistency coefficient (Pa.s), and flow behavior index ( n ), respectively (Aguilar‐Raymundo & Vélez‐Ruiz, ).…”

Rheology of a traditional dairy beverage from Colombian Caribbean

“…These dairy beverages are formulated with ingredients such as milk, sucrose, cocoa powder and some hydrocolloids that are added to improve consistency [11]. Aguilar-Raymundo and Vélez-Ruiz [12] reported that the storage modulus was larger than the loss modulus in a milk-based dessert, which is characteristic of viscoelastic materials such as dispersions and gels. The elastic response dominated the viscose, resulting in a gelatinous response.…”