Effects of different milk substitutes on pasting, rheological and textural properties of puddings

LWT

Volumn 44, Issue 10, 2011, Pages 2019-2025

  Alamprese, Cristina ^a   Mariotti, Manuela ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Carrageenan; Milk substitute; Pudding; Rheology; Starch

Indexed keywords

BEVERAGES; POWDERS; RHEOLOGY; STARCH; SUGARS; TEXTURES;

CARRAGEENANS; HEATING AND COOLING; MILK SUBSTITUTE; OSCILLATORY MEASUREMENTS; PUDDING; REFRIGERATED STORAGES; RHEOLOGICAL BEHAVIORS; STRUCTURAL DIFFERENCES;

DAIRIES;

EID: 80051795084     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.06.012     Document Type: Article

References (17)

1. Method 44-15A. Approved methods of the American association of cereal chemists 2000, AACC, American Association of Cereal Chemists, St Paul. 10th ed.
2. Conde-Petit B., Nuessli J., Handschin S., Escher F. Comparative characterisation of aqueous starch dispersions by light microscopy, rheometry and iodine binding behaviour. Starch/Stärke 1998, 50:184-192.
3. Depypere F., Verbeken D., Thas O., Dewettinck K. Mixture design approach on the dynamic rheological and uniaxial compression behaviour of milk desserts. Food Hydrocolloids 2003, 17:311-320.
4. Doublier J.L., Durand S. A rheological characterization of semi-solid dairy systems. Food Chemistry 2008, 108:1169-1175.
5. Gonzalez-Tomas L., Bayarri S., Taylor A.J., Costell E. Flavour release and perception from model dairy custards. Food Research International 2007, 40:520-528.
6. Hemar Y., Hall C.E., Munro P.A., Singh H. Small and large deformation rheology and microstructure of κ-carrageenan gels containing commercial milk protein products. International Dairy Journal 2002, 12:371-381.
7. Kersiene M., Adams A., Dubra A., De Kimpe N., Leskauskaité D. Interactions between flavour release and rheological properties in model custard desserts: effects of starch concentration and milk fat. Food Chemistry 2008, 108:1183-1191.
8. Lai V.M.F., Huang A.L., Lii C.Y. Rheological properties and phase transition of red algal polysaccharide-starch composites. Food Hydrocolloids 1999, 13:409-418.
9. Lim H.S., Narsimhan G. Pasting and rheological behavior of soy protein-based pudding. LWT Food Science and Technology 2006, 29:343-349.
10. Mohameed H.A., Abu-Jdayil B., Eassa A.M. Flow properties of corn starch-milk-sugar system prepared at 368.15 K. Journal of Food Engineering 2006, 77:958-964.
11. Nunes M.C., Batista P., Raymundo A., Alves M.M., Sousa I. Vegetable proteins and milk puddings. Colloids and Surfaces B: Biointerfaces 2003, 31:21-29.
12. Puvanenthiran A., Goddard S.J., McKinnon I.R., Augustin M.A. Milk-based gels made with κ-carrageenan. Journal of Food Science 2003, 68:137-141.
13. Tarrega A., Costell E. Effect of composition on the rheological behaviour and sensory properties of semisolid dairy dessert. Food Hydrocolloids 2006, 20:914-922.
14. Trčková J., Štetina J., Kánsky J. Influence of protein concentration on rheological properties of carrageenan gels in milk. International Dairy Journal 2004, 14:337-343.
15. Vélez-Ruiz J., Hernando I., Gonzàlez-Tomàs L., Pérez-Munuera I., Quiles A., Tàrrega A., et al. Rheology and microstructure of custard model systems with cross-linked waxy maize starch. Flavour and Fragrance Journal 2006, 21:30-36.
16. Verbeken D., Bael K., Thas O., Dewettinck K. Interactions between κ- carrageenan, milk proteins and modified starch in sterilized dairy desserts. International Dairy Journal 2006, 16:482-488.
17. Verbeken D., Thas O., Dewettinck K. Textural properties of gelled dairy desserts containing κ-carrageenan and starch. Food Hydrocolloids 2004, 18:817-823.