Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels

Pang, Zhihua; Deeth, Hilton C.; Bansal, Nidhi

doi:10.1016/j.foodres.2015.02.009

Cited by 79 publications

(38 citation statements)

References 49 publications

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“…A low firmness value indicates that the gels are easily deformed and tend to flow rather than break. [33] These results are in agreement with those reported by Pang et al [34] for GG effect on textural properties of acid milk gels. In addition, another important characteristic that could be observed from penetrometry curves is the breaking point, which is a measure of the fracturability of the gel (force value of the plateau).…”

Section: Gel Microstructuresupporting

confidence: 91%

Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum

Galante

Boeris

Alvarez

et al. 2017

International Journal of Food Properties

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The knowledge of the effect of polysaccharide addition on the textural properties of milk protein gels is important for foodstuff engineering design. Therefore, the microstructure, texture, and water-holding capacity of rennet-induced milk protein gel with and without the addition of different concentrations of guar gum (GG) were determined. It was found that the presence of GG changed the microstructure of rennet-induced milk gel. The addition of a GG concentration higher than 0.075% w/v led to a discontinuous protein network. Changes in the structure of the gel samples are reflected in the texture perception and their capability of water retention. When a limit GG concentration of 0.15% w/v was exceeded, a very weak gel sample was obtained. The results demonstrated that different milk protein gel microstructures can be created by the addition of different concentrations of GG. ARTICLE HISTORY

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Section: Gel Microstructuresupporting

confidence: 91%

Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum

Galante

Boeris

Alvarez

et al. 2017

International Journal of Food Properties

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“…Moreover, the flour particle is a complex biopolymer composed of non-ionic and ionic molecules at the appropriate pH values. Recently, it has been shown that polysaccharides with different ionic charge influence the textural properties of acid milk gels differently (Pang et al 2015).…”

Section: Resultsmentioning

confidence: 99%

Rheological and textural properties of yogurts enriched with Jerusalem artichoke flour

Krivorotova¹,

Sereikaitė²,

Glibowski³

2017

Czech J. Food Sci.

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Krivorotova T., Sereikaite J., Glibowski P. Rheological and textural properties of whole milk yogurt enriched with the flour from tubers of two Jerusalem artichoke cultivars were investigated. They were compared with the properties of yogurts enriched with the extracts containing fructooligosaccharides and other carbohydrates isolated by different methods from tuber flour. Chemical analysis of extracts was also performed. All yogurts enriched with tuber flour or other carbohydrates exhibited viscoelastic behaviour.

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“…The use of starch as a texturizer has already been tested in both stirred and set type yogurts with levels ranging between 0.01 and 2 %. Regarding stirred yogurts, the effect of native (Keogh & O'Kennedy, 1998), chemically modified (Amaya-Llano, Martínez-Alegría, Zazueta-Morales, & Martínez-Bustos, 2008;Ares et al, 2007;Azim, Corredig, Koxholt, & Alexander, 2010;Lobato-Calleros, Ramírez-Santiago, Vernon-Carter, & Alvarez-Ramirez, 2014;Pang, Deeth, & Bansal, 2015;Pang, Deeth, Prakash, & Bansal, 2016;Williams et al, 2003) and physically modified (pre-gelatinized) (Morell, Hernando, Llorca, & Fiszman, 2015) starches has been reported. For set type yogurts, the effect of native (Oh, Anema, Wong, Pinder, & Hemar, 2007;Schmidt, Herald, & Khatib, 2001;Zuo, Hemar, Hewitt, & Saunders, 2008) and chemically modified (Cui, Lu, Tan, Wang, & Li, 2014;Nguyen, Kravchuk, Bhandari, & Prakash, 2017;Sandoval-Castilla, Lobato-Calleros, Aguirre-Mandujano, & Vernon-Carter, 2004;Schmidt et al, 2001) starches has also been tested, but the effect of physically modified starches has not been elucidated.…”

Section: Introductionmentioning

confidence: 99%

“…In all these studies, a positive effect of starch on the viscoelastic properties of yogurts was observed, but a full-fat yogurt was not always used as a reference. In addition, the pH and rheological changes of the starch-enriched yogurts occurring during the gelation process have only been reported by Oh et al, (2007), Pang et al, (2015, 2016 and Zuo et al, (2008).…”

Section: Introductionmentioning

confidence: 99%

“…Glucono-delta-lactone (GDL) can be used to simulate yogurt acidification and reduce variation caused by differences in culture performance between trials (Grygorczyk & Corredig, 2013;Lucey, Tamehana, Singh, & Munro, 1998). In fact, some studies were performed using GDL instead of culture fermentation when studding the behaviour of starches (Azim et al, 2010;Oh et al, 2007;Pang et al, 2015Pang et al, , 2016Zuo et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

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Physically and chemically modified starches as texturisers of low-fat milk gels

Bravo‐Núñez

Pando

2019

International Dairy Journal

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In reduced fat-milk gels lack of fat globules results in undesirable texture changes. This study evaluates application of chemically modified (E-1412,E-1414,E-1422,E-1442), pregelatinized, and both pregelatinized (PG) and chemically modified (PGE-1414) starches as fat replacers. Skimmed milk was substituted with 2% of each starch. The pH and rheological evolution during the acidification process, viscosity of the stirred gels, texture of the set gels and syneresis of all gels were measured. Skimmed and full-fat milk gels were included as controls. All starches had lower or higher pH values, than skimmed or full fat milk gels during acidification. Gelation time was reduced for all starches compared to the skimmed milk gel. For both stirred and set milk gels, with PG, PGE-1414, E-1422 and E-1442 had viscosity/texture values similar or higher to those found for full fat milk gel. For syneresis, E-1412 had drastically increased values when compared with both controls.

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Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels

Cited by 79 publications

References 49 publications

Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum

Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum

Rheological and textural properties of yogurts enriched with Jerusalem artichoke flour

Physically and chemically modified starches as texturisers of low-fat milk gels

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