Mixture design approach on the dynamic rheological and uniaxial compression behaviour of milk desserts

被引:30
作者
Depypere, F
Verbeken, D
Thas, O
Dewettinck, K
机构
[1] Univ Ghent, Dept Food Technol & Nutr, Fac Agr & Appl Biol Sci, B-9000 Ghent, Belgium
[2] Univ Ghent, Fac Agr & Appl Biol Sci, Dept Appl Math Biometr & Proc Control, Ghent, Belgium
关键词
mixture design; dynamic rheology; uniaxial compression; milk dessert; kappa-carrageenan; starch;
D O I
10.1016/S0268-005X(02)00092-9
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Mixture design experiments were used to study the interactions between K-carrageenan, native maize starch and milk proteins in the formation of a mixed gel structure. The milk dessert is considered as a three-component system in which the interactions between two ingredients are not isolated from the third constituent. The product is characterized via dynamic rheological measurements and uniaxial compression tests. To take into account the influence of water in the system, two experimental designs with a different constant water content (70 and 75 wt%) were constructed. Both for the dynamic rheological moduli as for the gel strength, Scheffe second order polynomials with a very high determination coefficient have been obtained. It is found that the rheological and textural parameter results are highly influenced by the water content in the system. Both exclusion effects and effects of leached out amylose are suggested to cause the differences between the experimental designs with a different constant water content. However, a combined interpretation of the results obtained via dynamic rheology and uniaxial compression is not obvious. (C) 2003 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:311 / 320
页数:10
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