The effect of dietary fibre inclusion on milk coagulation kinetics

被引:45
作者
Fagan, C. C.
O'Donnell, C. P.
Cullen, P. J.
Brennan, C. S.
机构
[1] Univ Coll Dublin, Dept Biosyst Engn, Dublin 2, Ireland
[2] Dublin Inst Technol, Sch Food Sci & Environm Hlth, Dublin 1, Ireland
[3] Massey Univ, Inst Food Nutr & Human Hlth, Palmerston North, New Zealand
关键词
soluble dietary fibre; milk coagulation; gum acacia; inulin; pectin; functional foods;
D O I
10.1016/j.jfoodeng.2005.06.030
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
The objective of this study was to determine the effects of soluble dietary fibre inclusion on milk coagulation kinetics. Three fibre ingredients gum acacia, inulin or pectin were added to milk prior to addition of rennet. Milk coagulation was monitored using a controlled stress rheometer, NIR transmission sensor and a hot wire sensor. Gel times and coagulum firming rates were determined from the sensor response characteristics. Gel microstructure was examined using confocal scanning laser microscopy. Gum acacia (1-3% (w/w)) significantly decreased gel times and coagulum firming times and these gels had more open casein networks than the control gels. A 2% (w/w) addition of inulin was required to decrease gel time and coagulum firming time and no discernable difference was observed between the inulin enriched and control gels. Pectin (0.2-0.4% (w/w)) significantly reduced gel times. Above 0.2% (w/w), added pectin increased coagulum firming times and resulted in a limited casein network developing. (c) 2005 Elsevier Ltd. All rights reserved.
引用
收藏
页码:261 / 268
页数:8
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