Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition

Abstract

The effect of rice bran protein (RBP) isolate addition on the rheological and structural properties of commercial whipped cream with 25% and 35% fat was investigated. Results showed that increasing the fat content from 25% to 35% leads to an increase in the elastic modulus. Furthermore, by increasing the amount of RBP from 1% to 3% in both creams, significant increase occurred in the complex modulus. As the fat content increased from 25% to 35%, the slope of flow behavior was increased, which revealed more thinning behavior and pseudoplasticity index of cream. The cream containing 35% fat and 3% RBP had also shown the low index (n = 0.298) which confirmed the firmer structure of the cream. The maximum consistency index (k) obtained was 9.41 for the cream with 35% fat and 3% RBP, which approved its strong foam structure. In general, according to our results it is obvious that whipped cream with the highest amount of fat and the lowest value of protein can lead to maximum stability of the whipping cream. Among the samples, the lowest stiffness was observed in cream of 35% fat, containing 3% rice bran protein. However, cream containing 35% fat and 1% RBP had convenient overrun and good stability. The microstructural results showed that the cream structure has relatively large globular aggregates in network and develops large pores, which permit to retain sufficient water/air. By increasing the fat content of cream from 25% to 35%, the voids and spaces in the cream were significantly decreased and the pores become less which improve the foam structure. Therefore, it can be concluded the cream with more fat has the more overrun and stability. In general, it is possible to improve the foam structure of cream by substituting fat by RBP.

Rheological properties of dairy desserts: Effect of rice bran protein and fat content

“…It can be seen that all the desserts showed non‐Newtonian shear‐thinning and time‐dependent properties. The pseudoplasticity of the desserts was mainly related to the molecular disentanglement at high shear rates, which was similar to our previous works on whipped cream (Biglarian et al., 2021; Ghorbani‐HasanSaraei et al., 2019). The thixotropic behavior has also been observed for starch‐based desserts (Tarrega and Costell, 2006b) and common dairy desserts (Tárrega et al., 2004).…”

“…All the dessert formulas showed that G′ > G″, revealing a higher contribution of elastic properties and an elastic solid-like nature. It was reported previously that high fat and RBP contents led to an elastic and gelled system (Ghorbani-HasanSaraei et al, 2019).…”

“…Moreover, it was found that RBP can produce fibrils during heating (Zhang & Huang, 2014), which are interesting as components in food products due to the modification of rheological and physical properties. It has been understood that the RBP addition into whipped cream could assist in improving overrun and stability as well as modification of the rheological and structural characteristics (Biglarian et al., 2021; Ghorbani‐HasanSaraei et al., 2019). It has also been suggested that the foam structure of cream could be improved by using RBP as a fat alternative (Ghorbani‐HasanSaraei et al., 2019).…”

“…It has been understood that the RBP addition into whipped cream could assist in improving overrun and stability as well as modification of the rheological and structural characteristics (Biglarian et al., 2021; Ghorbani‐HasanSaraei et al., 2019). It has also been suggested that the foam structure of cream could be improved by using RBP as a fat alternative (Ghorbani‐HasanSaraei et al., 2019).…”

Effect of basil seed gum and κ‐carrageenan on the rheological, textural, and structural properties of whipped cream

“…All the samples demonstrated shear rate dependence and shear thinning behavior, which is consistent with previous cream research. 16,44,45 In comparison, all the apparent forward viscosities were greater than the backward ones, which may be due to the disruption of the fat globule structure under the shear forces (backward data are not presented here). The rise in the shear rate created higher shearing forces, which encouraged either the creation of irregular aggregate shapes or the disruption of aggregates.…”