Colloidal Stability and Sedimentation of Pectin-Stabilized Acid Milk Drinks

Kravtchenko, T.P.; Parker, Alan; Trespoey, A.

doi:10.1039/9781847550873-00349

Cited by 15 publications

(12 citation statements)

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“…Table 1 indicates that median diameter of casein aggregates in samples containing no stabiliser is about 23 μm and according to the span and uniformity values, it shows a uniform system. In the absence of stabiliser casein particle form large aggregates (Kravtchenko et al. 1995).…”

Section: Resultsmentioning

confidence: 99%

Influence of gum tragacanth, Astragalus gossypinus, addition on stability of nonfat Doogh, an Iranian fermented milk drink

Gorji

Mohammadifar

Ezzatpanah

2011

Int J of Dairy Tech

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In this study, the stabilising property of various concentrations of gum tragacanth in nonfat doogh, an Iranian fermented milk drink, was investigated by measuring phase separation, particle size, flow behaviour and viscoelastic properties. Moreover, light microscopy was used to get more insight into morphological characteristic of protein–polysaccharide complexes in doogh samples. The addition of gum tragacanth improved stabilisation of doogh samples which was associated with an increase in apparent viscosity and storage modulus. Furthermore, the particle size distribution showed an increase in polydispersity and a pronounced reduction in median diameter of protein–polysaccharide complexes which was accompanied by no phase separation at 0.3% concentration of gum tragacanth.

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Section: Resultsmentioning

confidence: 99%

Influence of gum tragacanth, Astragalus gossypinus, addition on stability of nonfat Doogh, an Iranian fermented milk drink

Gorji

Mohammadifar

Ezzatpanah

2011

Int J of Dairy Tech

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“…The addition of HM pectin is known to overcome these defects (Glahn 1982;Towler 1984;Glahn and Rolin 1994;Parker er al. 1994;Kravtchenko et al 1995).…”

Section: Discussionmentioning

confidence: 99%

Stability of Model Acid Milk Beverage: Effect of Pectin Concentration, Storage Temperature and Milk Heat Treatment

Lucey

Tamehana

Singh

et al. 1999

Journal of Texture Studies

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Acid milk beverages were made by homogenizing and diluting acid milk gels made with glucono-b-lactone. A central composite experimental design and response suqace methodology were used. Colloidal stability was assessed by the amount of surface whey produced during storage, the flow behaviour and particle size distribution. Using regression analysis a second order polynomial model satisfactorily predicted the @ect of pectin concentration on whey separation (R' = 0.88). Whey separation was significantly decreased by pectin concentration and increased by the quadratic term for pectin concentration (P < 0.001). Neither of the other variables had a significant effect on any of the indices of colloidal stability. The prediction equations for the variables flow behaviour index and particle size distribution had much lower values (I 0.63). It is suggested that pectin prevented the aggregation of casein-gel fragments; evidence for this was also provided by confocal scanning laser micrographs of beverages made with various concentrations of pectin.

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“…(Jensen et al 2010;Boulenguer and Laurent 2003;Kravtchenko et al 1995;Tuinier et al 2002). In addition stability of AMDs, depends on pH, the concentration and type of pectin used, the concentration of casein and the ionic strength as well as on homogenization and thermal treatment during processing (Sedlmeyer et al 2004;Sejersen et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Effect of some hydrocolloids blend on viscosity and sensory properties of raspberry juice-milk

2012

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Raspberry juice-milk is an acidic dairy drink (ADD) including two main phases, milk phase (pH: 6.6-6.7) and raspberry juice phase (pH: 3.2±0.1). Due to the low pH in this beverage, milk protein sedimentation is usual problem and therefore hydrocolloid is added as a stabilizer. Thus, in current study the influences of pectin, CMC and Kappa-carrageenan on the stability of the milk-raspberry juice drink and their blend synergistic effect were investigated. For this purpose milkraspberry juice drink samples were prepared using pure pectin, CMC and Kappa-carrageenan at concentrations of 0.2 %, 0.3 % and 0.35 % respectively. Blends of pectin and Carboxymethylcellulose (ratios of 25:75, 33.4:66.6 and 34.3:65.7) at concentrations of 0.2 %, 0.3 % and 0.35 %, were added during a certain process. Moreover, the stabilization mechanisms were studied using apparent viscosity and sedimentation percent measurements. Based on the findings of the present study, the best fitted samples were the ones containing the blends of pectin and Carboxymethylcellulose which were more stable and viscose than samples including pure Carboxymethylcellulose (P<0.05). Kappa-carrageenan can not prevent casein agglomeration in raspberry juice-milk individually, but in the presence of CMC or CMC and pectin it produces a stable drink. In general, with utilizing synergistic effect of gum blend we can use lower gum concentration and decrease cost during manufacture.

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Colloidal Stability and Sedimentation of Pectin-Stabilized Acid Milk Drinks

Cited by 15 publications

References 0 publications

Influence of gum tragacanth, Astragalus gossypinus, addition on stability of nonfat Doogh, an Iranian fermented milk drink

Influence of gum tragacanth, Astragalus gossypinus, addition on stability of nonfat Doogh, an Iranian fermented milk drink

Stability of Model Acid Milk Beverage: Effect of Pectin Concentration, Storage Temperature and Milk Heat Treatment

Effect of some hydrocolloids blend on viscosity and sensory properties of raspberry juice-milk

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