Characterization of syneresis phenomena in stirred acid milk gel using low frequency nuclear magnetic resonance on hydrogen and image analyses

Gilbert, Audrey; Rioux, Laurie‐Eve; St‐Gelais, Daniel; Turgeon, Sylvie L.

doi:10.1016/j.foodhyd.2020.105907

Cited by 44 publications

(21 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Those variables dictated yogurt gel microstructure. Similarly to Gilbert et al (2020a), we found that it was possible to show the close relationship between microstructure, rheological properties, and syneresis using 2 methods (image analysis of microscopic pictures and 1 H-LF-NMR) that are less destructive than laser diffraction and induced syneresis. In the present study, using more experimental conditions with a factorial plan design, these methods proved relevance to study complex systems such as stirred yogurt.…”

Section: Syneresis and Bulk Water Mobilitymentioning

confidence: 60%

“…The transversal relaxation time constant [T 2 (i)] and the relative intensity [I 2 (i)] of each individual proton pool were obtained. The peak position on the relaxation time axis was defined as T 2 (i), and the area under the peak gave the relative intensity [I 2 (i)] of each pool when divided by the total area under the spectrum (Han et al, 2009;Gilbert et al, 2020a). Each sample was measured in triplicate.…”

Section: Water Mobility ( 1 H-lf-nmr Time Domain Analyses)mentioning

confidence: 99%

“…When 1 H-LF-NMR was investigated previously in Gilbert et al (2020a) to describe yogurt's water retention, 4 different proton populations were found in yogurt. Two of them have been identified as populations linked to water retention of yogurts.…”

Section: Syneresis and Bulk Water Mobilitymentioning

confidence: 99%

“…The fourth population is defined by a relaxation time T 2 (4) ≥1,000 ms and represents the water inside the serum that has been expelled by the gel (spontaneous syneresis). In other words, T 2 (3) has been identified as bulk water mobility inside the protein network; the lower the bulk water mobility is, the smaller T 2 (3) becomes, whereas I 2 (4) represents how much serum is separated from the gel (Gilbert et al, 2020a). Figure 6 present results for T 2 (3) and I 2 (4).…”

Section: Syneresis and Bulk Water Mobilitymentioning

confidence: 99%

“…During storage, interactions in the casein network evolve, decreasing the number of pores and increasing their size, which facilitates water movement in the gel, leading to syneresis (van Marle, 1998;Lucey, 2001;Zoon, 2003;van Vliet et al, 2004;Lee and Lucey, 2006;Lee and Lucey, 2010). In a previous work (Gilbert et al, 2020a), low-frequency nuclear magnetic resonance (NMR) was used to study syneresis by characterization of bulk water mobility in the gel and quantification of spontaneous syneresis. Both were related to the yogurt microstructure, which itself was controlled by yogurt formulation and postfermentation processes such as stirring.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Smoothing temperature and ratio of casein to whey protein: Two tools to improve nonfat stirred yogurt properties

Gilbert

Rioux

St‐Gelais

et al. 2021

Journal of Dairy Science

View full text Add to dashboard Cite

Consumers are not always ready to compromise on the loss of texture and increased syneresis that nonfat stirred yogurts display compared with yogurts that contain fat. In this study, we investigated milk protein composition and smoothing temperature as a means to control nonfat yogurt microstructure, textural properties, and syneresis. Yogurts were prepared with different ratios of casein to whey protein (R1.5, R2.8, and R3.9). Yogurts were pumped through a smoothing pilot system comprising a plate heat exchanger set at 15, 20, or 25°C and then stored at 4°C until analysis (d 1, 9, and 23). Yogurt particle size and firmness were measured. Yogurt syneresis and water mobility were determined, respectively, by centrifugation and time domain low-frequency proton nuclear magnetic resonance ( 1 H-LF-NMR). Increasing the smoothing temperature increased gel firmness and microgel (dense protein aggregates) sizes independently of the whey protein content. Also, yogurt microgel sizes changed with storage time, but the evolution pattern depended on protein ratio. Yogurt R1.5 showed the largest particles, and their sizes increased with storage, whereas R2.8 and R3.9 had smaller microgels, and R3.9 did not show any increase in microgel size during storage. Micrographs showed a heterogeneous gel with the empty area occupied by serum for R1.5, whereas R2.8 and R3.9 showed fewer serum zones and a more disrupted gel embedding microgels. Induced syneresis reduced with greater whey protein content and time of storage. This is in agreement with 1 H-LF-NMR showing less bulk water mobility with increasing whey protein content during storage. However, 1 H-LF-RMN revealed higher values of spontaneous serum separation during storage for R1.5 and R3.9 yogurts, whereas these were lower and stable for R2.8 yogurt. Microgels play an important structural role in yogurt textural attributes, and their characteristics are modulated by whey protein content and smoothing temperature. Optimization of these parameters may help improve nonfat stirred dairy gel.

show abstract

Section: Syneresis and Bulk Water Mobilitymentioning

confidence: 60%

Section: Water Mobility ( 1 H-lf-nmr Time Domain Analyses)mentioning

confidence: 99%

Section: Syneresis and Bulk Water Mobilitymentioning

confidence: 99%

Section: Syneresis and Bulk Water Mobilitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Smoothing temperature and ratio of casein to whey protein: Two tools to improve nonfat stirred yogurt properties

Gilbert

Rioux

St‐Gelais

et al. 2021

Journal of Dairy Science

View full text Add to dashboard Cite

show abstract

Yogurts and Fermented Milks

FAMELART,

TURGEON,

GAGNAIRE

et al. 2024

Milk and Dairy Products

View full text Add to dashboard Cite

Effects of γ‐polyglutamic acid on the rheological, microstructural and sensory properties of low‐fat yogurt

Zhang,

Zhu,

Liang

et al. 2024

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUNDWhile low‐fat yogurt offers numerous health benefits, its texture and sensory qualities are poor. This study aimed to investigate the effects of γ‐polyglutamic acid (γ‐PGA) on the rheological, microstructural and sensory properties of low‐fat yogurt using rheological tests, scanning electron microscopy (SEM) and sensory evaluation.RESULTSThe results showed that the syneresis of low‐fat yogurt added with 0.15% γ‐PGA was significantly (P < 0.05) reduced to 23.03%, compared to that of low‐fat yogurt without γ‐PGA (42.87%). An improvement in storage and loss moduli (G', G") and apparent viscosity was also observed. The power law model fitted to rheological data indicated that γ‐PGA enhanced the viscoelasticity and strength of the gel network though interaction with casein gel, which might lead to changes in the moduli of yogurts. Microstructural observation via SEM confirmed the enhanced crosslinking between casein micelles and the filling effect of γ‐PGA. Sensory liking scores were strongly correlated with rheological properties and apparent viscosity. The results of principal component analysis (PCA) confirmed the positive effects of γ‐PGA on quality and rheological attributes of low‐fat yogurt.CONCLUSIONThe results of this study provided valuable references for the potential use of γ‐PGA as a fat replacer to stabilize the sensory quality of low‐fat yogurt. © 2024 Society of Chemical Industry.

show abstract

Characterization of syneresis phenomena in stirred acid milk gel using low frequency nuclear magnetic resonance on hydrogen and image analyses

Cited by 44 publications

References 44 publications

Smoothing temperature and ratio of casein to whey protein: Two tools to improve nonfat stirred yogurt properties

Smoothing temperature and ratio of casein to whey protein: Two tools to improve nonfat stirred yogurt properties

Yogurts and Fermented Milks

Effects of γ‐polyglutamic acid on the rheological, microstructural and sensory properties of low‐fat yogurt

Contact Info

Product

Resources

About