Stabilising frozen dairy mousses by low molecular weight gelatin peptides
| Autor: | Thomas De Schryver, Marijn Boone, Barbara Duquenne, Luc Van Hoorebeke, Jan De Block, Bjorn Vergauwen, Stephanie Van Weyenberg, Claude Capdepon, Paul Stevens |
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| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
030109 nutrition & dietetics food.ingredient Chromatography Ice crystals Chemistry General Chemical Engineering Bubble 04 agricultural and veterinary sciences General Chemistry Microstructure 040401 food science Gelatin Volume measurements 03 medical and health sciences 0404 agricultural biotechnology food Ice cream Food science Food Science Shrinkage |
| Zdroj: | Food Hydrocolloids. 60:317-323 |
| ISSN: | 0268-005X |
| DOI: | 10.1016/j.foodhyd.2016.04.001 |
| Popis: | The effect of low molecular weight gelatin peptides on the shrinkage of thawed mousses was investigated. Changes promoted by freezing-thawing processes were evaluated through texture and volume measurements and through X-ray analysis of the bubble distribution. Freezing provoked collapse of the standard reference recipe mousse and of the reference recipe mousse with 2% milk powder added, but samples containing 2% gelatin peptides showed no shrinkage. The bubble size and bubble number distribution of the different mousses were measured based on high-resolution X-ray tomography. Results indicated that the volume losses experienced by the controls were almost entirely caused by the disappearance of air bubbles having a diameter smaller than 50 μm. Hence, this fraction of over-pressurised air bubbles is extra stabilised by the matrix due to the additional presence of gelatin peptides. Moreover, gelatin peptides were found to inhibit ice crystal growth, which resulted in smaller ice crystals that are believed to be less destructive to the microstructure of the freeze-thawed mousses. |
| Databáze: | OpenAIRE |
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