Tribo-rheology and sensory analysis of a dairy semi-solid

Godoi, Fernanda Condi de; Bhandari, Bhesh

doi:10.1016/j.foodhyd.2017.04.011

Cited by 66 publications

(31 citation statements)

References 26 publications

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“…The microstructure has a main impact on the texture and other physical properties of milk gels (Karam, Gaiani, Hosri, Hussain, & Scher, ). The confocal scanning laser microscopy (CLSM) was used to observe the microstructure of milk gels, such as dairy desserts (Godoi, Bhandari, & Prakash, ). Figure shows the microstructures of CDD, SDD, and MDD.…”

Section: Resultsmentioning

confidence: 99%

Dairy dessert processing: Effect of sugar substitution by date syrup and powder on its quality characteristics

Djaoud

Boulekbache‐Makhlouf

Yahia

et al. 2020

J Food Process Preserv

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Second-grade dates can be valorized by its uses in the production of nutritive foods with health benefits. Date syrup (DS), date powder (DP), and their different concentrations, using D-optimal mixture design, were used for the formulation of dairy desserts: syrup dairy dessert (SDD) and mixture dairy dessert (MDD). The optimized mixture proportions of the best dairy dessert formulation, containing date syrup (14%) and powder (2%) as a sugar substitute (0%), were determined to achieve the desired sensory for the effective formulation process. Significant differences in water, protein, fat, and sugar contents were found between SDD, MDD, and commercial dairy dessert (CDD) used as standard, respectively. SDD exhibited the highest total phenolic content (0.65 ± 0.04 mg GAE/g), DPPH inhibition (4.00 ± 0.82%), and reducing power (2.75 ± 0.10%) followed by MDD and CDD. The absence of germs indicated a high microbiological quality of dairy desserts. Rheological measurements revealed that all samples exhibited a weak gel structure and shear thinning behavior. Desserts supplemented with dates led to desserts with an homogeneous structure. Practical applicationsThe evolution of technological processes, conservation techniques, and distribution has led to the development of a wide range of "milks for consumption". The success of these fresh dairy desserts is explained by their beneficial effect on health and organoleptic properties that are appreciated by the consumers. The most delicate in the production of dairy dessert is the development of a "formulation" with the choice of ingredients, and their respective proportion; the amount of sugar, aroma, taste, and color. Phoenix dactylifera L. have a vital therapeutic properties, it represents an inexhaustible source of bioactive compounds such as polyphenols. So the objective of the present study is to formulate new dairy desserts with date syrup and powder (by-products from common date fruits) as a sweetener-ingredient in order to substitute sugars. How to cite this article: Djaoud K, Boulekbache-Makhlouf L, Yahia M, et al. Dairy dessert processing: Effect of sugar substitution by date syrup and powder on its quality characteristics. J Food Process Preserv. 2020;44:e14414.

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Section: Resultsmentioning

confidence: 99%

Dairy dessert processing: Effect of sugar substitution by date syrup and powder on its quality characteristics

Djaoud

Boulekbache‐Makhlouf

Yahia

et al. 2020

J Food Process Preserv

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“…In a semisolid product such as cream cheese, from the time the food is placed in the mouth, the oral processing starts with movements between tongue and palate resulting in mechanical deformation and structural breakdown of cream cheese. Previous research also observed that the breakdown of food during oral processing is dependent on the salivary amylase (de Wijk & Prinz, 2007;Terpstra, 2008;Chen, 2014) but also due to the entrainment speed (Godoi, et al, 2017). The saliva contains amylase which lead to the breakdown of starch and reduced the viscosity of cream cheese, hence the reduction of viscosity may have been associated with the type of fat replacer and the amount of fat.…”

Section: Tds Profile Of the Five Cream Cheesesmentioning

confidence: 94%

“…Tribological measurements are used as a tool in predicting the creaminess mouthfeel sensation of a food product. Some studies (Bellamy, Godinot, Mischler, Martin, & Hartmann, 2009;Dresselhuis, de Hoog, Cohen Stuart, & van Aken, 2008;Laguna, Farrell, Bryant, Morina, & Sarkar, 2017;Malone et al, 2003, Godoi et al, 2017 have used a tribometer to mimic the oscillatory parallel tongue movements in the mouth to evaluate the tribological effect of an emulsion or starch-protein based product and relate it to creamy and fatty sensations. The attributes associated with surface properties (e.g.…”

Section: Lubrication Behavior and Creaminess Perceptionmentioning

confidence: 99%

Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour

Ningtyas

Bhandari

2019

Food Research International

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“…Besides these tribometers that can be purchased off-the-shelf, tribo-rheo cells have gained popularity among food scientists as they allow attaching an accessory to a controlled-stress rheometer, such as a ball-on-three plate set-up offered by Anton Paar, Austria [9,23] and double ball-on-plate [24] to ring-on-plate geometries [25] from TA Instruments, USA. An example of such a tribo-cell accessory [26,27] is shown in Figure 2aii, where a non-conforming ball-on-three plates contact is mounted on a movable stage, allowing even distribution of the load on all the ball-plate contact points.…”

Section: Oral Tribology In Food Sciencementioning

confidence: 99%