Effect of hydrocolloid on rheology and microstructure of high-protein soy desserts

Journal of Food Science and Technology

Volumn 52, Issue 10, 2015, Pages 6435-6444

  Arancibia, Carla ^a,b   Bayarri, Sara ^a   Costell, Elvira ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

Author keywords

Carboxymethyl cellulose; Flow properties; Microstructure; Soy desserts; Starch; Viscoelasticity

Indexed keywords

AGGREGATES; CELLULOSE; ELASTICITY; MICROSTRUCTURE; PROTEINS; SHEAR THINNING; STARCH; TEXTURES; VISCOELASTICITY; VISCOSITY;

CARBOXY-METHYL CELLULOSE; FLOW PROPERTIES; HERSCHEL-BULKLEY MODEL; OSTWALD DE WAELE MODEL; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL PARAMETER; SOY DESSERTS; VISCOELASTIC PROPERTIES;

SHEAR FLOW;

EID: 84942194819     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1756-9     Document Type: Article

References (36)

1. Abu-Jdayil B, Mohameed H, Eassa A (2004) Rheology of wheat starch-milk-sugar systems: effect of starch concentration, sugar type and concentration, and milk fat content. J Food Eng 64:207–212
2. Arancibia C, Bayarri S, Costell E (2013a) Combining cluster analysis, surface response methodology and Jar scales to increase consumer input in optimizing acceptability of a high-protein soy dessert. J Sens Stud 28:483–494
3. Arancibia C, Bayarri S, Costell E (2013b) Impact of structural differences on perceived sweetness in semisolid dairy matrices. J Texture Stud 44:346–356
4. Barnes S, Prasain J, D’alessandro T, Wang C, Zhang H, Kim H (2006) Soy isoflavones. In: Heber D (ed) Nutritional oncology, 2nd edn. Academic, San Diego, pp. 559–571
5. Bayarri S, Chulia I, Costell E (2010) Comparing λ-carrageenan and an inulin blend as fat replacers in carboxymethyl cellulose dairy desserts. Rheological and sensory aspects. Food Hydrocoll 24:578–587
6. Chambers E, Jenkins A, Mcguire BH (2006) Flavour properties of plain soymilk. J Sens Stud 21:165–179
7. Chattopadhyay S, Raychaudhuri U, Chakraborty R (2013) Optimization of soy dessert on sensory, colour, and rheological parameters using response surface methodology. Food Sci Biotechnol 22:47–54
8. Colombo A, León AE, Ribotta PD (2011) Rheological and calorimetric properties of corn- wheat, and cassava starches and soybean protein cancentrate composites. Starch-Starke 63:83–95
9. Cook DJ, Hollowood TA, Linforth RST, Taylor AJ (2003) Oral shear stress predicts flavour perception in viscous solutions. Chem Senses 28:11–23
10. Da Silva J, Prudencio S, Carrão-Panizzi M, Gregorut C, Fonseca F, Mattoso L (2012) Study of the flavour of soybean cultivars by sensory analysis and electronic tongue. Int J Food Sci Technol 47:1630–1638
11. Deshpande RP, Chinnan MS, McWatters KH (2008) Optimization of a chocolate-flavored, peanut–soy beverage using response surface methodology (RSM) as applied to consumer acceptability data. LWT Food Sci Technol 41:1485–1492
12. Desse M, Mitchell J, Wolf B, Budtova T (2011) Droplet deformation and break-up under shear: hydrocolloid solution vs. suspension of starch granules. Food Hydrocoll 25:495–502
13. Dickinson E (2003) Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocoll 17:25–39
14. Endo H, Ohno M, Tanji K, Shimada S, Kaneko K (2004) Effect on heat treatment on the lipid peroxide content and Aokusami (beany flavour) of soymilk. Food Sci Technol Res 10:328–333
15. Engelen L, de Wijk RA, van der Bilt A, Prinz JF, Janssen AM, Bosman F (2005) Relating particles and texture perception. Physiol Behav 86:111–117
16. Felberg I, Deliza R, Farah A, Calado E, Donangelo CM (2010) Formulation of a soy-coffee beverage by response surface methodology and internal preference mapping. J Sens Stud 25:226–242
17. Ferry AJ, Hort J, Mitchell JR, Cook DJ, Lagarrigue S, Valles Pamies B (2006) Viscosity and flavour perception: why is starch different from hydrocolloids? Food Hydrocoll 20:855–862
18. González-Tomás L, Costell E (2006) Relation between consumer’s perception of color and texture of dairy desserts and instrumental measurements using GPA. J Dairy Sci 89:4511–4519
19. Granato D, Ribeiro JCR, Castro IA, Masson ML (2010) Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology. Food Chem 121:899–906
20. Hill MA, Mitchell JR, Sherman PA (1995) The relationship between the rheological and sensory properties of a lemon pie filling. J Texture Stud 26:457–470
21. Lapasin R, Pricl S (1995) Rheology of industrial polysaccharides: theory and applications. Blackie Academic and Professional, Glasgow
22. McClements DJ, Decker EA, Park Y, Weiss J (2009) Structural design principles for delivery of bioactive components in nutraceuticals and functional foods. Crit Rev Food Sci Nutr 49:577–606
23. Mepha HD, Achinewhul SC, Pillay M (2006) Stabilized cocosoy beverage: physicochemical and sensory properties. J Sci Food Agric 86:1839–1846
24. Mujumdar A, Beris AN, Metzner AB (2002) Transient phenomena in thixotropic systems. J Non-Newton Fluid 102:157–178
25. N’Kouka KD, Klein BP, Lee SY (2004) Developing a lexicon for descriptive analysis of soymilks. J Food Sci 69:S259–S263
26. Potter RM, Dougherty MP, Halteman WA, Camire ME (2007) Characteristics of wild blueberry–soy beverages. LWT Food Sci Technol 40:807–814
27. Russell TA, Drake MA, Gerard PD (2006) Sensory properties of whey and soyproteins. J Food Sci 71:S447–S455
28. Suppavorasatit I, Lee SY, Cadwallader KR (2013) Effect of enzymatic protein deamidation on protein solubility and flavour binding properties of soymilk. J Food Sci 78:C1–C7
29. Takada Y, Sasama H, Sayama T, Kikuchi A, Kato S, Ishimoto M, Tsukamoto C (2013) Genetic and chemical analysis of a key biosynthetic step for soyasapogenol A, an aglycone of group A saponins that influence soymilk flavour. Theor Appl Genet 126:721–731
30. Tárrega A, Costell E (2007) Colour and consistency of semisolid dairy desserts. Instrumental and sensory measurements. J Food Eng 78:655–661
31. Tárrega A, Durán L, Costell E (2005) Rheological characterization of semisolid dairy desserts. Effect of temperature. Food Hydrocoll 19:133–139
32. Tattiyakul J, Rao MA (2000) Rheological behavior of cross-linked waxy mayze starch dispersions during and after heating. Carbohydr Polym 43:215–222
33. van Vliet T (2002) On the relation between texture perception and fundamental mechanical parameters for liquids and time dependent solids. Food Qual Prefer 13:227–236
34. Walker J, Boeneke CA, Sriwattana S, Herrera-Corredor JA, Prinyawiwatkul W (2010) Consumer acceptance and purchase intent of a novel low-fat sugar-free sherbet containing soy protein. J Food Qual 33:27–41
35. Xiao CW (2008) Health effects of soy protein and isoflavones in humans. J Nutr 138:1244S–1249S
36. Yuang SH, Chang SKC (2007) Selected odour compounds in soymilk as a affected by chemical composition and lipoxigenases in five soybean materials. J Agric Food Chem 55:426–443