Rheological properties of milk-based desserts with the addition of oat gum and κ-carrageenan

A growing interest in development of milk desserts with good nutritional and rheological properties can be observed. A good and stability rheological as well as nutritional properties of such desserts can be provided by applying suitably composed gum mixtures. In this work, the effect of 0.1% κ-carrageenan addition on the rheological properties of based-milk desserts with different oat gum concentrations (0.1, 0.3 and 0.5%) was investigated. All milk desserts tested in presented study showed a time dependent and shear-thinning flow behavior. The mechanical spectra were characterized by storage module (G’) greater than loss module (G”), typical for viscoelastic materials such as gels and dispersions. The incorporation of 0.1% κ-carrageenan into milk dessert with different oat gum concentrations allows to obtain stronger gel structure compared to milk dessert with separate oat gum addition. It can be also observed that desserts systems with the 0.1% κ-carrageenan had more stable viscoelastic properties. Moreover, the use the κ-carrageenan addition caused an increase in consistency coefficient (K) and decreased in n-value for Ostwald de Waele rheological model. Combined addition of oat gum and carrageenan allows to obtain milk dessert with stronger texture. The hardness of milk desserts range from 0.32 to 0.49 N for desserts without κ-carrageenan addition and from 0.513 to 0.557 N for desserts with κ-carrageenan. The high synergistic effect of composed gum mixtures on rheological properties of milk dessert occurs at 0.1% oat gum and 0.1% κ-carrageenan concentration.