The Proportion of Fermented Milk in Dehydrated Fermented Milk–Parboiled Wheat Composites Significantly Affects Their Composition, Pasting Behaviour, and Flow Properties on Reconstitution

Foods

TomP. O’Connor¹  NoraM. O’Brien¹  YvonneC. O’Callaghan¹  AshwiniV. Shevade²  TimothyP. Guinee² 

[1] School of Food and Nutritional Sciences, University College Cork, Cork T12 Y337, Ireland;Teagasc Food Research Center, Moorepark, Fermoy, Co. Cork P61 C996, Ireland;

关键词: fermented milk;    parboiled wheat;    dehydrated composite;    composition;    reconstitution;    pasting behavior;    flow properties;   

DOI  :  10.3390/foods7070113

来源: DOAJ

【 摘 要 】

Dairy and cereal are frequently combined to create composite foods with enhanced nutritional benefits. Dehydrated fermented milk–wheat composites (FMWC) were prepared by blending fermented milk (FM) and parboiled wheat (W), incubating at 35 °C for 24 h, drying at 46 °C for 48 h, and milling to 1 mm. Increasing the weight ratio of FM to W from 1.5 to 4.0 resulted in reductions in total solids (from 96 to 92%) and starch (from 52 to 39%), and increases in protein (15.2–18.9%), fat (3.7–5.9%), lactose (6.4–11.4%), and lactic acid (2.7–4.2%). FMWC need to be reconstituted prior to consumption. The water-holding capacity, pasting viscosity, and setback viscosity of the reconstituted FMWC (16.7% total solids) decreased with the ratio of FM to W. The reconstituted FMWC exhibited pseudoplastic flow behaviour on shearing from 18 to 120 s−1. Increasing the FM:W ratio coincided with a lower yield stress, consistency index, and viscosity at 120 s−1. The results demonstrate the critical impact of the FM:W ratio on the composition, pasting behavior, and consistency of the reconstituted FMWC. The difference in consistency associated with varying the FM:W ratio is likely to impact on satiety and nutrient value of the FMWCs.

【 授权许可】

Unknown