Influence of milk protein concentrates with modified calcium content on enteral dairy beverage formulations: Storage stability
Autor: | J.K. Amamcharla, C. Marella, Khilendra Bhanduriya, K. Pandalaneni, Lloyd Metzger |
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Rok vydání: | 2018 |
Předmět: |
Sucrose
Potassium chemistry.chemical_element Calcium Phosphates Beverages 03 medical and health sciences chemistry.chemical_compound Viscosity Sodium hexametaphosphate immune system diseases Food Preservation Genetics Animals Food science Particle Size 030304 developmental biology 0303 health sciences 0402 animal and dairy science Sterilization 04 agricultural and veterinary sciences Apparent viscosity Maltodextrin Milk Proteins 040201 dairy & animal science chemistry Animal Science and Zoology Particle size Dairy Products Gels Food Science |
Zdroj: | Journal of dairy science. 102(1) |
ISSN: | 1525-3198 |
Popis: | Control of calcium-mediated storage defects, such as age gelation and sedimentation, were evaluated in enteral high-protein dairy beverages during storage. To investigate the effects of reduced-calcium ingredients on storage stability, 2 batches each of milk protein concentrates (MPC) with 3 levels of calcium content were acquired [control, 20% calcium-reduced (MPC-20), and 30% calcium-reduced (MPC-30)]. Control and calcium-reduced MPC were used to formulate 8% (wt/wt) protein enteral dairy beverages. The formulation also consisted of other ingredients, such as gums, maltodextrin, potassium citrate, and sucrose. The pH-adjusted formulation was divided into 2 parts, one with 0.15% sodium hexametaphosphate (SHMP) and the other with 0% SHMP. The formulations were homogenized and retort sterilized at 121°C for 15 min. The retort-sterilized beverages were stored at room temperature for up to 90 d and particle size and apparent viscosity were measured on d 0, 7, 30, 60, and 90. Beverages formulated using control MPC with 0 and 0.15% SHMP exhibited sedimentation, causing a decrease in apparent viscosity by approximately 10 cP and clear phase separation by d 90. The MPC-20 beverages with 0% SHMP exhibited stable particle size and apparent viscosities during storage. In the presence of 0.15% SHMP, particle size increased rapidly by 40 nm on d 90, implying the start of progressive gelation. On the other hand, highest apparent viscosities leading to gelation were observed in MPC-30 beverages at both concentrations of SHMP studied. These results suggested that beverages formulated with MPC-20 and 0% SHMP would have better storage stability by maintaining lower apparent viscosities. Further reduction of calcium using MPC-30 resulted in rapid gelation of beverages during storage. |
Databáze: | OpenAIRE |
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