The effect of dietary fibre inclusion on milk coagulation kinetics

Fagan, Colette C.; O’Donnell, Colm P.; Cullen, Patrick J.; Brennan, Charles S.

doi:10.1016/j.jfoodeng.2005.06.030

Cited by 57 publications

(34 citation statements)

References 12 publications

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“…A reduction on the GT during renneting of cheesemilks supplemented with pectins is associated with an increase in the viscosity of the aqueous phase of milk (Fagan et al 2006). The concentration of pectin has a strong influence on the microstructure and a b A reduction in the fat content of cheese leads to a shift in the compositional balance such as in moisture and protein content (Mistry 2001).…”

Section: Discussionmentioning

confidence: 99%

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Effect of pectin on the composition, microbiology, texture, and functionality of reduced-fat Cheddar cheese

Ibáñez

Waldron

McSweeney

2015

Dairy Sci. & Technol.

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Hydrocolloids have been extensively studied in low-fat cheeses as a way to improve defects associated with fat reduction, which are often related to texture and functionality (meltability). Pectin is a polysaccharide obtained from plant cells and is commonly used as a stabilizer for acidified dairy beverages. This work aimed to evaluate the effect of three types of commercial pectins on the characteristics of reduced-fat Cheddar cheese during a ripening period of 180 days. Five Cheddar cheeses were made: full-fat control (FF), reduced-fat control (RF), and reduced-fat cheeses with amidated (RA), high-methoxy (RH), or low-methoxy (RL) pectin added to milk prior processing at concentrations of 0.175%, 0.100%, and 0.075% (w/w), respectively; levels were chosen to avoid phase separation of the casein micelles, due to depletion flocculation. Addition of amidated pectin markedly increased the moisture content of the experimental cheese (~49%), compared to RF (~45%; P<0.05). A significant reduction (P<0.05) in the proportion of insoluble calcium observed in RA and RL at 180 days (~40% versus 56% in RF) was probably caused by calcium-induced gelation mechanisms of amidated and low-methoxy pectins. Texture profile analysis showed a softening of cheeses with added pectin (hardness <100 N versus >100 N in RF at 180 days; P<0.05). The melting properties of cheeses were significantly improved during ripening, although RF exhibited the lowest values (diameter increase >85 versus <70% at 180 days; P<0.05). These results suggest that pectin addition can be used to modify the moisture content, texture, and melting properties of reduced-fat Cheddar cheese.

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Section: Discussionmentioning

confidence: 99%

“…Some other applications have focused the use of pectin in rennet gels (Tuinier et al 2002;Fagan et al 2006;Acero Lopez et al 2009). However, the concentration of pectin in milk plays an important role in stability, due to interactions between caseins and polysaccharides.…”

Section: Introductionmentioning

confidence: 99%

Effect of pectin on the composition, microbiology, texture, and functionality of reduced-fat Cheddar cheese

Ibáñez

Waldron

McSweeney

2015

Dairy Sci. & Technol.

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“…Leoro (2007) showed higher values for absorption rate in milk and solubility rate in milk for passion fruit flour, 12.50 and 14.53, respectively, compared to those obtained in this work. Passion fruit flour is a source of fiber with the presence of pectin that can form complexes and elastic gels, which can justify its low solubility rate in milk (Fagan et al, 2006). Low methoxylation pectin forms gels in the presence of calcium ions; however, the high methoxylation pectin can prevent coagulation of casein at pH below the isoelectric point due to possible chemical reactions (Glicksman, 2000).…”

Section: Resultsmentioning

confidence: 99%

Mass loss, physicochemical characteristics of passion fruit peel (Passiflora edulis Sims) submitted to drying process

Silva¹,

Cagnin²,

Caliari³

et al. 2015

Afr. J. Agric. Res.

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The peel of passion fruit has interesting properties, mainly as a source of dietary fiber, but there are few studies concerning the use of this portion of the fruit. This work aimed to evaluate the use of passion fruit peel to obtain flour through the characterization of the physicochemical properties of the peel of fresh passion fruit and subjected to drying process. Subsequently, the samples underwent weight loss process and scanning electron microscopy (SEM). We evaluated the moisture content, dry matter, crude protein and ash, lipids, water activity, instrumental color parameters, absorption rate in milk, the solubility rate in milk, absorption rate in milk drink, rate solubility milk drink, the mathematical modeling of mass loss and scanning electron microscopy to passion fruit peel flour. The quantification of chemical and physical characteristics indicated that the flour may have potential for use in dairy beverages. The considerable concentration of fiber, especially insoluble fiber which obtained value of 23.70%, supposes that this flour can be studied for use in enrichment of food products. Fiber analysis confirmed the presence of this material and SEM showed that the starch can be degraded by drying and lipid extraction. The peel of the passion fruit can be reused by flour production which indicates that fruit has potential for products enrichment.

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“…It has been shown the structural rearrangements affect the rheological properties of rennet-induced milk gels. Most experimental results in the studies on rearrangements have been obtained for casein gels, mostly by making use of rheometry, permeability, and microscopy (Auty, 1999;Carlson, 1985;Fagan, 2006). As the dynamics of ageing gels are caused by a thermodynamic instability, theories on phase separation would apply (Hyslop, 1996).…”

Section: Discussionmentioning

confidence: 99%

“…The MIR range is sufficiently energetic to excite molecular vibrations to higher energy levels. The wavelength of MIR absorption bands are characteristic of specific types of chemical bonds, and the main application of MIR spectroscopy is the identification of organic and organometallic molecules (Woodcock, 2008;Fagan, 2006). Its application to quantitative studies has increased during the last decade.…”

Section: Nir and Mir Spectroscopymentioning

confidence: 99%

Studying Milk Coagulation Kinetics With Laser Scanning Confocal Microscopy, Image Processing, and Computational Modeling

Hennessy¹

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The effect of dietary fibre inclusion on milk coagulation kinetics

Cited by 57 publications

References 12 publications

Effect of pectin on the composition, microbiology, texture, and functionality of reduced-fat Cheddar cheese

Effect of pectin on the composition, microbiology, texture, and functionality of reduced-fat Cheddar cheese

Mass loss, physicochemical characteristics of passion fruit peel (Passiflora edulis Sims) submitted to drying process

Studying Milk Coagulation Kinetics With Laser Scanning Confocal Microscopy, Image Processing, and Computational Modeling

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