Flow and creep compliance properties of reduced-fat yoghurts containing protein-based fat replacers

Encapsulation of Lactobacillus rhamnosus in double emulsions formulated with sweet whey as emulsifier and survival in simulated gastrointestinal conditions

“…R-114, Flawil, Switzerland) operated under vacuum conditions. SW used for culture medium was sterilized at 121°C for 15 min (Dembczynski & Jankowski, 2002), whilst SW and concentrated sweet whey (CSW) used as emulsifiers were subjected to heat treatment at 80 ± 1°C for 10 min (Lobato-Calleros, Martínez-Torrijos, Sandoval-Castilla, Pérez-Orozco, & Vernon-Carter, 2004). It is well known that heat treatments at high temperatures (in particular at >60°C temperatures) induce denaturation and aggregation of whey proteins (Vasbinder, Alting, Visschers, & de Kruif, 2003), enhancing their adsorption at the interface and resulting in the formation of a thin, gel-like layer (Kiokias, Dimakou, & Oreopoulou, 2007).…”

Structural and cooking properties of fresh egg pasta as a function of pasteurization treatment intensity

“…J 0 is obtained when the bonds between the structural units are stretched elastically, whereas J m is the mean compliance relating to the phase of the test during which the bonds break and reform at the same rate (Rao et al, 1987). A higher J 0 indicates a greater degree of deformation and lower recovery ability, while higher J m values indicate that the predominating nature of the network is viscous rather than elastic (Lobato-Calleros et al, 2004). So, the correlations found between compliance values and C 0 indicate that the structure of cooked pasta becomes firmer and less viscous as the thermal treatment severity increases.…”

Steady Shear Rheological Behavior and Thixotropy of Low-Calorie Pistachio Butter

“…[10] Rheology is widely known as a useful physical property in understanding the flow behavior of materials and consequently designing food processing equipment, handling system, quality control, and sensory evaluation. [6,8] The rheological properties of some reduced-fat products, such as yoghurt, [11] mayonnaise, [12] soft-serve ice cream, [13] sesame paste/date syrup blends, [14,15] and peanut paste [3] have been investigated as a function of the type and levels of fat replacers. The effect of different sweetener substitutes on the rheological behavior of food systems have also been the subject of different studies.…”