The physicochemical and rheological properties of a milk drink flavoured with cajeta, a Mexican caramel jam

International Journal of Dairy Technology

Volumn 64, Issue 2, 2011, Pages 294-304

  Ramírez Sucre, Manuel Octavio ^a   Vélez Ruiz, Jorge Fernando ^a  

^a UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

Author keywords

Contour surface methodology; Flavoured dairy drink; Mexican caramel jam; Physicochemical properties; Rheological

Indexed keywords

EID: 79953702523     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2010.00657.x     Document Type: Article

References (44)

1. Abd El-khair A A (2009) Optimization of a new version of chocolate milk for endurance performance and postexercise recovery. Research Journal of Agricultural and Biological Sciences 5 482-489.
2. Abu-Jdayil B, Mohameed H A and Eassa A (2004) Rheology of wheat starch-milk-sugar systems: effect of starch concentration, sugar type and concentration, and milk fat content. Journal of Food Engineering 64 207-212.
3. Alpaslan M and Hayta M (2007) Effect of soymilk substitution on the rheological and sensory properties of salep, a traditional Turkish milk drink. International Journal of Food Properties 10 413-420.
4. Anderson A D, Daubert C R and Farkas B E (2002) Rheological characterisation of skim milk stabilized with carrageenan at high temperatures. Journal of Food Science 67 649-652.
5. AOAC (1984) Official Methods of Analysis. DC, USA: Association of Official and Analytical Chemists.
6. Carrapiso M R, Aguayo C and Carrapiso A I (2004) Efecto de la grasa sobre el flavor de leche con un aromatizante de vainilla. Ciencia y Tecnología de los Alimentos 4 246-250 (In Spanish).
7. Dogan M and Kayacier A (2004) Rheological properties of reconstituted hot salep drink. International Journal of Food Properties 7 683-691.
8. FOCIR (2005) Estructura del mercado de leche a nivel mundial. Fondo de Capitalización e Inversión del Sector Rural. Estudios Sectoriales de Competitividad/Estructura del Mercado de la Leche a Nivel Mundial. In Spanish [Internet document] URL Accessed 17/08/2009.
9. Folkenberg D M, Bredie W L and Martens M (1999) What is mouthfeel? Sensory-rheological relationships in instant hot cocoa drinks. Journal of Sensory Studies 14 181-195.
10. Goff H D (1995) Dairy science and technology. Chemistry and physics [Internet document] URL Accessed 08/09/2009.
11. Goff H D and Griffiths M W (2006) Major advances in fresh milk and milk products: fluid milk products and frozen desserts. Journal of Dairy Science 89 1163-1173.
12. Hough G, Sánchez R, Barbieri T and Martínez M (1997) Sensory optimization of a powdered chocolate milk formula. Food Quality and Preference 9 197-204.
13. Huth P J, Dirienzo D B and Miller G D (2006) Major scientific advances with dairy foods in nutrition and health. Journal of Dairy Science 89 1207-1221.
14. Johnson R K, Frary C and Wang M Q (2002) The nutritional consequences of flavored-milk consumption by school-aged children and adolescents in the United States. Journal of American Dietetic Association 102 853-856.
15. Keller J L, Lanou A J and Barnard N D (2002) The consumer cost of calcium from food and supplements. Journal of American Dietetic Association 102 1669-1671.
16. Kennedy E and Goldberg J (1995) What are American children eating? Implications for public policy. Nutritional Reviews 53 111-126.
17. Krautheim A M (2008) Formulating reduced calorie/reduced sugar flavored milks. National Dairy Council [Internet document] URL Accessed 21/09/2009.
18. Langendorff V, Cuvelier G, Michon C, Launay B, Parker A and Dekruif C G (2000) Effect of carrageenan type on the behaviour of carrageenan/milk mixtures. Food Hydrocolloids 13 525-533.
19. Larmond E (1970) Laboratory Methods for Sensory Evaluation of Food. Publication 1284. Canada: Canada Departament of Agriculture.
20. Moro O and Hough G (1984) Total solids and density measurements of "dulce de leche", a typical argentine dairy product. Journal of Dairy Science 68 521-525.
21. MOST (2005). Fortification basics. [Internet document] URL Accessed 10/10/2009.
22. Ozdemir M and Sadikoglu H (1998) Characterisation of rheological properties containing sugar substitutes and carrageenan. International Journal of Food Science and Technology 33 439-444.
23. Palacios O M, Nicholls J, Green R and Miller G D (2007) The importance of dairy foods in helping impoverished people in the United States. Journal of Dairy Science 90 4917-4923.
24. Patocka G, Cervenkova R, Narine S and Jelen P (2006) Rheological behavior of dairy products as affected by soluble whey protein isolate. International Dairy Journal 16 399-405.
25. Penna A L, Sivieri K and Oliveira M N (2001) Relation between quality and rheological properties of lactic drinks. Journal of Food Engineering 49 7-13.
26. Penna A L, Converti A and Oliveira M N (2006) Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt. Food Technology and Biotechnology 44 515-518.
27. Popov-Raljić J V, Lakić N S, Laličić-Petronijević J G, Barać M B and Sikimić V M (2008) Color changes of UHT milk during storage. Sensors 8 5961-5974.
28. Rai P, Majumdar G C, Dasgupta S and De S (2004) Optimizing pectinase usage in pretreatment of mosambi juice for clarification by response surface methodology. Journal of Food Engineering 64 397-403.
29. Ramírez-Sucre M O and Vélez-Ruiz J F (2009) Propiedades de flujo de bebidas lácteas, fermentadas y no fermentadas (62-A2). In Proceedings of the VII Ibero-American Congress of Food Engineering, September 6-9, Bogotá, Colombia (In Spanish).
30. Rocha M I, Miranda L R, Goitia A S, Guzmán M S and Hernández L D (2006) Caracterización del fenómeno de cristalización de la cajeta. INIFAP. In Spanish [Internet document] URL Accessed 11/10/2009.
31. SAGARPA (2009) Consumo de leche de bovino en México. Elaborada con datos de la Coordinación General de Ganadería. Mexico: Secretary of Agriculture (In Spanish).
32. Saxelin M, Korpela R and Mayra-Makinen A (2003) Introduction: classifying functional dairy products. In Functional Dairy Products, Vol. XI, pp. 1-16. Mattila-Sandholm V and Saarela M, eds. Finland: Woodhead Publishing Limited.
33. Shanklin C and Wie S (2001) Nutrient contribution per 100kcal and per penny for the 5 meal components in school lunch: Entreé, milk, vegetable/fruit, bread/grain, and miscellaneous. Journal of American Dietetic Association 101 1358-1361.
34. Sharma H K, Prasad K, Jindal S, Sood P and Pandey H (2003) Optimization of ingredients for the manufacture of soft-serve ice cream (softy) by response surface methodology (RSM). International Journal of Dairy Technology 56 22-25.
35. Shchipunov Y A and Chesnokov A V (2003) Carrageenan gels in skim milk: formation and rheological properties. Colloid Journal 65 105-113.
36. Singh A K, Tiwari S, Singh R R, Tyagi R K and Abd Arora S (2008) Optimization of ingredient levels for manufacturing malted milk drink using response surface methodology. International Journal of Dairy Technology 61 192-198.
37. Soukolis C, Panaglotidis P, Koureli R and Tzia C (2007) Industrial yogurt manufacture: monitoring of fermentation process and improvement of final product quality. Journal of Dairy Science 90 2641-2654.
38. Tárrega A, Velez-Ruiz J F and Costell E (2005) Influence of milk on the rheological behaviour of cross-linked waxy maize and tapioca starch dispersions. Food Research International 38 759-768.
39. Tri I W, Melin C and Acharawaree J (2004) Effect of different carbohydrate sources on sweetened pasteurized milk. Chiang Mai University Journal 3 199-210.
40. Tziboula A and Horne D S (1999) Influence of milk proteins on κ-carrageenan gelation. International Dairy Journal 9 359-364.
41. Vélez-Ruiz J F and Barbosa-Cánovas C G (1997) Rheological properties of selected dairy products. Critical Reviews in Food Science and Nutrition 37 311-359.
42. Villegas B, Carbonell I and Costell E (2007) Inulin milk drinks: sensory differences in thickness and creaminess using R-index analysis of the ranking data. Journal of Sensory Studies 22 377-393.
43. Yanes M, Durán L and Costell E (2002a) Rheological and optical properties of commercial chocolate milk drinks. Journal of Food Engineering 51 229-234.
44. Yanes M, Durán L and Costell E (2002b) Effect of hydrocolloid type and concentration on flow behaviour and sensory properties of milk drinks model systems. Food Hydrocolloids 16 605-611.