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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-carr...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Springer India
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6828910/ https://www.ncbi.nlm.nih.gov/pubmed/31741535 http://dx.doi.org/10.1007/s13197-019-03983-4 |
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author | Zarzycki, Piotr Ciołkowska, Aleksandra Elżbieta Jabłońska-Ryś, Ewa Gustaw, Waldemar |
author_facet | Zarzycki, Piotr Ciołkowska, Aleksandra Elżbieta Jabłońska-Ryś, Ewa Gustaw, Waldemar |
author_sort | Zarzycki, Piotr |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-6828910 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | Springer India |
record_format | MEDLINE/PubMed |
spelling | pubmed-68289102019-11-18 Rheological properties of milk-based desserts with the addition of oat gum and κ-carrageenan Zarzycki, Piotr Ciołkowska, Aleksandra Elżbieta Jabłońska-Ryś, Ewa Gustaw, Waldemar J Food Sci Technol Original Article 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. Springer India 2019-08-01 2019-11 /pmc/articles/PMC6828910/ /pubmed/31741535 http://dx.doi.org/10.1007/s13197-019-03983-4 Text en © The Author(s) 2019 Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. |
spellingShingle | Original Article Zarzycki, Piotr Ciołkowska, Aleksandra Elżbieta Jabłońska-Ryś, Ewa Gustaw, Waldemar Rheological properties of milk-based desserts with the addition of oat gum and κ-carrageenan |
title | Rheological properties of milk-based desserts with the addition of oat gum and κ-carrageenan |
title_full | Rheological properties of milk-based desserts with the addition of oat gum and κ-carrageenan |
title_fullStr | Rheological properties of milk-based desserts with the addition of oat gum and κ-carrageenan |
title_full_unstemmed | Rheological properties of milk-based desserts with the addition of oat gum and κ-carrageenan |
title_short | Rheological properties of milk-based desserts with the addition of oat gum and κ-carrageenan |
title_sort | rheological properties of milk-based desserts with the addition of oat gum and κ-carrageenan |
topic | Original Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6828910/ https://www.ncbi.nlm.nih.gov/pubmed/31741535 http://dx.doi.org/10.1007/s13197-019-03983-4 |
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