Rheological, textural and structural properties of dairy cream as affected by some natural stabilizers

Chemical and Biological Technologies in Agriculture

Research

Jose M. Lorenzo¹  Ali Rafe²  Niloofar Biglarian³  Seyed-Ahmad Shahidi³ 

[1] Centro Tecnológico de La Carne de Galicia, Avda. Galicia no 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900, Ourense, Spain;Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004, Ourense, Spain;Department of Food Processing, Research Institute of Food Science and Technology (RIFST), PO Box 91735-147, Mashhad, Iran;Departmentof Food Science and Technology, Collage of Agriculture and Food Science, Ayattolah Amoli Branch, Islamic Azad University, Amol, Iran;

关键词: Dairy cream;    Rheology;    Whey protein;    κ-Carrageenan;    Basil seed gum;    Physical attributes;   

DOI  :  10.1186/s40538-022-00371-7

 received in 2022-08-23, accepted in 2022-12-05,  发布年份 2022

来源: Springer

【 摘 要 】

The effects of whey protein, basil seed gum (BSG), and κ-carrageenan (CGN) on the structure–rheology interactions of low- and high-fat cream were investigated. Pseudoplastic and thixotropic behavior of cream was found for all the samples and the pseudoplasticity was increased with an increased level of stabilizers. The apparent viscosity (ηa) of the forward curves is greater than that of the backward ones, which may be the result of the breakdown of the fat globule structure under shear stress. The viscosity of cream was reduced, while using a stabilizer (BSG/CGN) can be related to the water binding of hydrocolloid molecules contributing to resistance in flow. For all samples, elastic modulus was greater than viscous modulus, indicating a greater contribution from elastic characteristics. With the increase of BSG/CGN levels, the molecules may be competitively adsorbed onto the surface of fat droplets, thereby changing its surface tension and decreasing its particle size. Increases in whey proteins, fat, and BSG also significantly increased hardness, whereas increases in CGN significantly decreased it. The globular aggregates in the microstructure of high-fat dairy cream were smaller than those in low-fat dairy cream, allowing more water to be retained in the high-fat samples. Therefore, synergistic interactions between polysaccharides and proteins may encourage the formation of a cross-linked network.

【 授权许可】

CC BY   
© The Author(s) 2022

【 图 表 】

Fig. 5

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