Search

With the increasing awareness of consumers regarding the health effects of calcium, the enrichment of dairy products with calcium has increased. However, adding calcium salts to sterile milk can cause milk instability and increase sedimentation. In this research, the effect of adding hydrocolloids of carboxymethyl cellulose (0.01%), kappa carrageenan (0.02%) and a mixture of carboxy methyl cellulose and kappa carrageenan on the physicochemical and sensory properties of calcium-enriched sterile milk was investigated. The results indicated that the addition of carboxy methyl cellulose and kappa carrageenan had no significant effect on the pH, acidity, and electrical conductivity of milk samples (p˃0.05), but during the storage period, the pH of the samples decreased, and their acidity and electrical conductivity increased significantly (p<0.05). The maximum thermal stability was observed in the first treatment (0.01% carboxymethyl cellulose and 0.15% calcium citrate) and the third (0.01% carboxymethyl cellulose, 0.02% capacarrageenan and 0.15% calcium citrate), while Control samples and the second treatment (0.02% capacarrageenan and 0.15% calcium citrate) had less thermal stability.The results showed that in all the samples, the percentage of precipitation increased significantly with increasing storage time (p<0.05), but in the treatment samples and in the presence of carboxy methyl cellulose hydrocolloids and kappa carrageenan, the percentage of calcium precipitation decreased and viscosity increased significantly (p<0.05). It seems that the sediment consists of accumulations of proteins or protein particles of different sizes that are precipitated together with calcium and phosphate under the influence of gravity. Evaluation of overall acceptance determined that the control sample and the first treatment were the most acceptable among the tested treatments. It seems that the reduction of sediment in the first treatment and its lower viscosity compared to other treatments have been effective in increasing the overall acceptance score of the first treatment in terms of evaluators. [ABSTRACT FROM AUTHOR]

Food industry encounter increasing demand for reducing fat in food products so due respond of food manufacturers to consumer demand we are witnessing a rapid growth in the production of low -fat products. The present research was thus aimed optimizing the formulation of low -fat breakfast cream to achieve a product with Pleasant rheological properties. The back extrusion test was done using the Texture Analyzer and the steady shear test was performed using rotary viscometer. Since the coefficient of determination (R²) were higher than 0.7, and lack of fit for all above characters were not significant (p <0.05), the suggested regression models were found to be suitable for fitting the experimental fitting. The results of back extrusion test showed that with the simultaneous increase of starch and kapa carrageenan gum and also guar gum and kapa carrageenan gum, the amount of hardness, consistency and cohesiveness increased. The results of the steady shear test showed that the flow behavior index (n) of all samples was less than one which indicates a shear thinning behavior (pseudoplastic) of all samples. According to optimization, it was found that the amount of starch 1.82%, guar gum 0.12% and kappa carrageenan gum 0.014% led to a low -fat breakfast cream with desirable rheological properties. [ABSTRACT FROM AUTHOR]

This study was performed on the physical stability, rheological and sensory properties of low -fat pasteurized cream with 20% fat content in the presence of carrageenan, tragacanth and their mixtures at a constant concentration of 0.3% (w/w) and comparison with cream samples without hydrocolloids as a control. Physical stability, rheological properties, color and sensory evaluation were analyzed. Rheological parameters confirmed that all samples had a shear -thinning behavior. The results showed that the addition of hydrocolloids significantly increases the physical stability (from 6.9% to 0.3%) and consistency coefficient (from 0.54 Pa.s to 3.24 Pa.s), which leads to better quality of final products. In addition, the sensory properties showed high acceptability of samples containing hydrocolloids. Based on the obtained results, the sample containing a mixture of 0.2% tragacanth and 0.1% carrageenan had a much greater effect on the mentioned properties, especially sensory properties, and will have a good potential for use in cream formulations. [ABSTRACT FROM AUTHOR]

Cocoa milk is a popular milk -based drink, which its development can play a pivotal role in approaching the per capita dairy consumption in Iran. To sustain the product different stabilizers are used in the industry. The most common of which are carrageenan. Stabilizers are imported; therefore, they affect the finished product price.The main objective of this study was to investigate the effect of stability of acetyl starch with Kapa and Utah carrageenan on pasteurized cacao milk in terms of the characteristics of milk cacao and rheology. Initial experiments concentrating on physicochemical properties of samples which have different levels of starch, kappa, and carrageenan (sample 1 (Starch:50, Kappa carrageenan :23.982, Uta carrageenan:26.018) Sample 2 (Starch: 37.775, Kappa carrageenan : 26.456, Uta carrageenan : 35.769) Sample 3 (Starch: 36.189, Kappa carrageenan: 36.116, Uta carrageenan : 27.696) Sample 4 ( Starch: 35.221, kappa carrageenan : 38.206, Uta carrageenan : 26.572)) have been done. Initial tests of cacao milk including PH, acidity, and fatty dry matter measurements as well as sensory evaluation on all samples have been carried out. A preliminary analysis of stability and sedimentation was performed using centrifuge. According to the results, 4 samples were selected with better sensory and physicochemical properties among 28 treatments and Rheological tests were performed on these specimens. To better examining the results Hustler -Balkillian, Ostwald and Bingham models were used. Herschel - Bulkley's model has better adjustment with the results. Finally, according to the results of rheology, a sample with a higher starch content was selected which contains 50% of starch in its stabilizing composition. [ABSTRACT FROM AUTHOR]