Ultra high temperature (UHT) stability of casein-whey protein mixtures at high protein content: Heat induced protein interactions

Singh, Jaspal; Prakash, Sangeeta; Bansal, Nidhi

doi:10.1016/j.foodres.2018.12.049

Cited by 34 publications

(19 citation statements)

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“…Change in the overall heat transfer coefficient (OHTC) was calculated by recording changes in preheating and sterilization temperatures during a UHT run and was used to monitor the fouling behavior of the samples as described in Singh et al. (2019a, 2019b). All experiments were conducted in duplicate and the results presented are the average of two runs.…”

Section: Methodsmentioning

confidence: 99%

“…Two milk protein dispersion formulations containing 10% w/w protein were prepared from MPC only and an MPC and WPC mix by reconstituting them in distilled water (50 ± 2 °C) as described in Singh et al. (2019b). A total of 1.5% w/w cocoa powder and 7% w/w sucrose were added to the milk protein dispersions according to the typical composition of chocolate milk (Boomgaard et al., 1987; Prakash et al., 2010).…”

Section: Methodsmentioning

confidence: 99%

“…The product channel was blocked due to severe fouling. If none of the above scenarios stopped UHT processing, the experiment was terminated after 120 min has elapsed into the UHT run and the sample was considered UHT stable (Singh et al., 2019a, b).…”

Section: Methodsmentioning

confidence: 99%

“…Rheological measurements were performed after allowing the sample equilibration for 1 min. Steady shear rate sweep test was performed on samples at shear rates from 10 to 300 s −1 (Singh et al., 2019b).…”

Section: Methodsmentioning

confidence: 99%

“…It was found that the “reconstituted MPC (RMPC)” up to 14% protein content can be successfully UHT processed without any notable fouling impairing its UHT processing (Singh, Prakash, Bhandari, & Bansal, 2019a). Additionally, high protein dispersions with increased amounts of whey proteins prepared from RMPC and reconstituted WPC (RWPC) were also successfully UHT processed (casein‐whey protein mixtures containing 50% caseins and 50% whey proteins) (Singh, Prakash, Bhandari, & Bansal, 2019b). Therefore, these two milk protein dispersions can be used as suitable base ingredients to formulate chocolate flavored drinks.…”

Section: Introductionmentioning

confidence: 99%

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Ultra‐high temperature (UHT) stability of chocolate flavored high protein beverages

Singh

Prakash

2020

Journal of Food Science

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The effects of two milk protein formulations and κ-carrageenan concentration (0, 0.01, 0.03, and 0.05%) on UHT (145°C) fouling behavior and physical properties of chocolate flavored high protein beverages were studied. These two beverage formulations were: (i) reconstituted milk protein concentrate (RMPC-Choco) and (ii) RMPC and reconstituted whey protein concentrate (C:W-Choco). The UHT run times for samples prepared without κ-carrageenan were very short (9.5 ± 0.71 and 26.5 ± 2.12 min for RMPC-Choco-0 and C:W-Choco-0, respectively) due to settlement of cocoa powder particles inside the UHT plant leading to severe fouling. The κ-carrageenan requirement for UHT stable (UHT run times > 120 min) RMPC-Choco and C:W-Choco was 0.03 and 0.01%, respectively. The presence of higher amounts of whey proteins in C:W-Choco lowered its κ-carrageenan requirement to render it UHT stable due to additional gelation of whey proteins. This additional gelation was evident from larger average particle sizes and higher viscosity of UHT treated C:W-Choco samples at κ-carrageenan concentrations similar to RMPC-Choco samples.

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Section: Methodsmentioning

confidence: 99%