Stabilization of directly acidified protein drinks by single and mixed hydrocolloids—combining particle size, rheology, tribology, and sensory data

Autor:	Wender L.P. Bredie, Lisbeth Knarreborg, Richard Ipsen, Jing Liu, Heidi Liva Pedersen
Rok vydání:	2020
Předmět:	MECHANISM food.ingredient HOMOGENIZATION Pectin ORAL TRIBOLOGY sensory analysis acidified milk drinks hydrocolloids rheology tribology TEXTURE chemistry.chemical_compound Viscosity food PECTIN Rheology Food science Flavor Original Research CARBOXYMETHYLCELLULOSE PERCEPTION Guar gum STABILITY Chemistry MILK DRINKS Gellan gum Locust bean gum VISCOSITY Food Science Stabilizer (chemistry)
Zdroj:	Liu, J, Pedersen, H L, Knarreborg, L, Ipsen, R & Bredie, W L P 2020, ' Stabilization of directly acidified protein drinks by single and mixed hydrocolloids-combining particle size, rheology, tribology, and sensory data ', Food Science & Nutrition, vol. 8, no. 12, pp. 6433-6444 . https://doi.org/10.1002/fsn3.1933 Food Science & Nutrition, 8(12):6433-6444 Food Science & Nutrition
ISSN:	2048-7177
DOI:	10.1002/fsn3.1933
Popis:	Background High methoxyl pectin and carboxymethylcellulose (CMC) can be used as a stabilizer for directly acidified protein drinks (DAPDs). Use of pectin or CMC together with other polysaccharides and their impacts on product's rheological properties and tribological behavior are still largely unknown. This project investigated the impact of pectin and CMC, alone or in combination with guar gum, locust bean gum (LBG), and gellan gum when preparing DAPDs. The particle size distributions, rheological properties, tribological properties, and sensory properties were determined. Results Pectin and CMC were dominating in the mixed system with other stabilizers. Increasing the concentration of hydrocolloids resulted in higher viscosity and better lubrication (lower friction coefficient). The sensory viscosity, smoothness, coating, and stickiness intensified as the concentration of hydrocolloids increased. The type and amount of hydrocolloids had a strong effect on the sensorial texture perception, but the flavor perception was only slightly affected. Conclusion Use of combined stabilizers may contribute to providing an effective viscosity enhancement without affecting the flavor in acidified milk beverages. The rheological, tribological, and sensory properties of directly acidified protein drinks (DAPDs) were studied. Increasing the concentration of hydrocolloids resulted in higher viscosity and better lubrication (lower friction coefficient). The type and amount of hydrocolloids had a strong effect on the sensorial texture perception, but the flavor perception was only slightly affected.
Databáze:	OpenAIRE
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