Improving the rheological properties of ultra-processed powdered goat milk beverage using texture additives.

Autor: Andrade ML; Post-Graduate Program in Food Science and Technology, Federal University of Paraíba, João Pessoa, Paraíba, Brazil., Alcântara MA; Center of Technology and Regional Development- CTDR, Federal University of Paraíba, João Pessoa, Paraíba, Brazil., Santana AMDS; Post-Graduate Program in Agrifood Technology, Federal University of Paraíba, Bananeiras, Paraíba, Brazil., Diniz NCM; Center of Technology and Regional Development- CTDR, Federal University of Paraíba, João Pessoa, Paraíba, Brazil., Ferreira RDSB; Semiarid National Institute - INSA, Campina Grande, Paraíba, Brazil., Pereira EM; Semiarid National Institute - INSA, Campina Grande, Paraíba, Brazil., da Silva FAP; Post-Graduate Program in Food Science and Technology, Federal University of Paraíba, João Pessoa, Paraíba, Brazil.; Post-Graduate Program in Agrifood Technology, Federal University of Paraíba, Bananeiras, Paraíba, Brazil.
Jazyk: angličtina
Zdroj: Journal of food science [J Food Sci] 2024 Nov; Vol. 89 (11), pp. 7034-7043. Date of Electronic Publication: 2024 Sep 25.
DOI: 10.1111/1750-3841.17335
Abstrakt: This study aimed to investigate the static and dynamic rheological properties of an ultra-processed powdered goat milk beverage containing carboxymethyl cellulose (CMC), guar gum (GG), and xanthan gum (XG), using a mixture design. Fourteen samples were evaluated, in addition to the original beverage. The flow curves classified the fluids as non-Newtonian and characterized all the reconstituted beverages with pseudoplastic behavior, precisely due to the addition of hydrocolloids that increased the viscosity, and the fresh beverage sample showed the behavior of a dilatant fluid. The stress sweep verified the changes in the storage module (G') and the loss module (G″), the G' ranged from 1.97 to 20.36 (Pa) and the G″ ranged from 5.94 to 11.30 (Pa), demonstrating that there was the formation of beverages with elastic and viscous behaviors. The results showed a synergistic effect between the texture improvers, and the formulations with GG identified a greater effect on the tension. The frequency sweep tests showed that the behavior of the samples was that of a weak gel; however, when subjected to a certain frequency, the values of G' exceeded the value of G″, becoming a sample with more elastic characteristics and consequently, presenting the behavior of a stronger gel. Finally, according to the data presented, it is assumed that formulations containing GG and xanthan gum may produce desirable consumer properties for the reconstituted goat milk drink. Samples with a higher concentration of GG exhibited improved rheological performance, characterized by greater consistency, increased resistance to tension, and higher viscosity at low frequencies. PRACTICAL APPLICATION: The powdered goat milk drink is an innovative product that meets the demands of the food industry and consumers by offering a nutritious and sustainable beverage alternative.
(© 2024 Institute of Food Technologists.)
Databáze: MEDLINE
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