Study of the browning and gelation kinetics in a concentrated sheep milk and sucrose system

Rodríguez, Analía; Cuffia, Facundo; Piagentini, Andrea; Lema, Patricia; Panizzolo, Luis Alberto; Rozycki, Sergio Darío

doi:10.1111/1471-0307.12327

Cited by 8 publications

(9 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Methods for improving gelation of protein are mainly classified into three categories: physical methods (high pressure and heat treatment), biological methods (enzyme modification), and chemical methods (maillard reaction and adding polysaccharides; Nieto Nieto, Wang, Ozimek, & Chen, ; Rodríguez et al, ; Totosaus, Salazar, et al, ). Certain EW‐polysaccharides gelation systems such as EW‐konjac glucomannan (KGM) and EW‐basil seed gum (BSG) have been investigated in recently years (Razi, Motamedzadegan, Shahidi, & Rashidinejad, ; Ying et al, ).…”

Section: Introductionmentioning

confidence: 99%

Changes in texture and molecular forces of heated‐induced egg white gel with adding xanthan gum

Zhang

Yang

et al. 2019

J Food Process Engineering

View full text Add to dashboard Cite

The effects of xanthan gum (XG; 0, 0.06, 0.12, and 0.18 wt%) on the formation of egg white (EW)–XG gels were investigated using modern instruments low‐field nuclear magnetic resonance (LF‐NMR), SEM, Fourier transform infrared (FTIR), and chemical analysis. Results showed that at low concentrations of XG (0.06 wt%), the hardness and springiness of gels were increased, while free sulfhydryl content and surface hydrophobicity declined. A rapid decrease (p < .05) in T2 of EW gels was found as the XG increased, which effected on proton mobility and relaxation peak changeability of EW gels. Results from FTIR revealed that XG addition affected the secondary structure of EW gels by increasing the contents of β—sheet due to the interaction among protein and XG. And a coarse structure of gel was observed at a high concentration of XG. These findings suggested that the presence of XG in heated‐induced EW endowed a desired characteristics gel of EW for enlarging the applications. Practical applications Many food systems are in neutral environment, such as surimi products, egg tofu. Proteins and polysaccharides are two of the raw materials commonly used in food processing. Protein—polysaccharide hybrid gels have application in adjusting product formulations and improving the texture and quality of the product. However, we need to understand the gel texture properties and mechanisms before expanding specific utilization of hybrid gel, which provides a theoretical basis for designing new attractive structures and textures.

show abstract

Section: Introductionmentioning

confidence: 99%

Changes in texture and molecular forces of heated‐induced egg white gel with adding xanthan gum

Zhang

Yang

et al. 2019

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…As observed for % of sucrose, the pH influence on HMF formation was variable. The pH affects the intensity of Maillard reaction with a maximum velocity at the alkaline range of pH 9 and 10 (Rodriguez et al ., 2016; Francisquini et al ., 2017). Milk pH is close to this ideal range so, when heat treated, this food becomes very susceptible to the increase of MR product formation (Van Boekel, 1998).…”

Section: Resultsmentioning

confidence: 99%

“…This enzyme hydrolyzes the lactose into glucose and galactose whose concentrations increase in the final product. The methodology can be applied to various dairy products, including the concentrated ones such as Dulce de leche (DL: Rodriguez et al ., 2016).…”

mentioning

confidence: 99%

5-Hydroxymethylfurfural formation and color change in lactose-hydrolyzed Dulce de leche

Francisquini

Rocha

Martins

et al. 2019

Journal of Dairy Research

View full text Add to dashboard Cite

The work described in this Research Communication concerns the production of Dulce de leche (DL), that is a traditional product from South America obtained by concentration. Maillard reaction (MR) products are mainly responsible for the formation of color and flavor in this product. Lactose-hydrolyzed products have been developed to supply consumer demand, but this hydrolysis may affect the flavor, color, taste, texture and even some nutritional aspects of the product. We studied the influence of different levels of lactose-hydrolysis, sucrose addition and initial pH on the development of MR, appraised by the determination of 5-hydroxymethylfurfural (HMF). A process simulator with multi-monitoring system was used to produce 15 DL. Box-Behnken 33 experimental design was applied for the three factors: pH, lactose-hydrolysis level and sucrose concentration. Lipids, protein, ashes, carbohydrates, water activity, dissolved solids, colorimetric analysis and HMF (free and total) are among the physicochemical attributes and MR indicators analyzed in this work. The products showed significant differences in composition but all the values were in agreement with the literature. Moreover, higher levels of lactose hydrolysis and higher pH presented a direct relation with the development of MR, observed by an increase in coloration (lower luminosity) and more formation of HMF, both free and total. The present study expands the knowledge about DL spread made of lactose-hydrolyzed milk, allowing the food industries to produce a lactose free DL with nutritional and sensory characteristics closer to the traditional product.

show abstract

“…A ocorrência da reação de maillard está relacionada a vários fatores, como temperatura (acima de 40 ºC), atividade de água (0,4 a 0,7), pH (6 a 8), umidade relativa (30% a 70%) e a reação pode ser catalisada na presença de íons metálicos de transição como Cu 2+ e Fe 2 e pela composição química do alimento (KWAK & LIM, 2004;PIRES & MAURO, 2016;RODRIGUEZ et al, 2016;YILMAZ & TOLEDO, 2005).…”

Section: Reação De Maillardunclassified

Avaliação Do Processamento Nos Compostos Fenólicos E Na Capacidade Antioxidante Em Alho Negro (Allium Sativum)

Silva¹,

Ferreira²,

Lima³

et al. 2021

Inovação, Gestão E Sustentabilidade Na Agroindústria

View full text Add to dashboard Cite

RESUMOO alho (Allium sativum) apresenta excelente valor nutricional, por conter em sua composição vitaminas, aminoácidos, enzimas, compostos biologicamente ativos e minerais. Seus diversos benefícios à saúde são geralmente atribuídos à presença de compostos organosulfurados, que também são responsáveis pelo odor e sabor característicos do alho. No entanto, possui utilização limitada devido ao seu sabor e aroma pungente. Nesse contexto, o alho negro vem ganhando espaço no mercado, um produto obtido a partir da maturação do alho por períodos prolongados, com temperatura e umidade relativa controladas. Este processo confere cor negra, sabor adocicado e aroma frutado, sem a pungência característica do alho cru. A literatura ainda é escassa em relação à sua produção e composição. Neste sentido, o presente trabalho visa sugerir uma nova metodologia de produção do alho negro, avaliar o processamento nos compostos fenólicos e na capacidade antioxidante, além de avaliar a características físico-química deste produto. Os resultados evidenciaram que o processamento térmico a 60ºC por 15 dias em panela elétrica, teve efeito positivo nas características do produto em relação ao alho in natura nos parâmetros avaliados de umidade (24,71%), pH (4,6), açúcares redutores (25,44 g•100 g-1 de matéria seca) e com incremento nos conteúdos de compostos fenólicos (28,07 mg EAG/g) e capacidade antioxidante (19,89 μM Trolox/g). O alho negro obtido no presente trabalho apresentou diferença significativa (p< 0,05) em relação ao comercial, para as características físicas e químicas avaliadas, exceto para o valor de pH.

show abstract

Study of the browning and gelation kinetics in a concentrated sheep milk and sucrose system

Cited by 8 publications

References 19 publications

Changes in texture and molecular forces of heated‐induced egg white gel with adding xanthan gum

Changes in texture and molecular forces of heated‐induced egg white gel with adding xanthan gum

5-Hydroxymethylfurfural formation and color change in lactose-hydrolyzed Dulce de leche

Avaliação Do Processamento Nos Compostos Fenólicos E Na Capacidade Antioxidante Em Alho Negro (Allium Sativum)

Contact Info

Product

Resources

About