Stabilization of directly acidified protein drinks by single and mixed hydrocolloids - combining particle size, rheology, tribology, and sensory data
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Stabilization of directly acidified protein drinks by single and mixed hydrocolloids - combining particle size, rheology, tribology, and sensory data. / Liu, Jing; Pedersen, Heidi Liva; Knarreborg, Lisbeth; Ipsen, Richard; Bredie, Wender L. P.
In: Food Science & Nutrition, Vol. 8, No. 12, 2020, p. 6433-6444.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Stabilization of directly acidified protein drinks by single and mixed hydrocolloids - combining particle size, rheology, tribology, and sensory data
AU - Liu, Jing
AU - Pedersen, Heidi Liva
AU - Knarreborg, Lisbeth
AU - Ipsen, Richard
AU - Bredie, Wender L. P.
PY - 2020
Y1 - 2020
N2 - Background High methoxyl pectin and carboxymethylcellulose (CMC) can be used as a stabilizer for directly acidified protein drinks (DAPDs). Use of pectin or CMC together with other polysaccharides and their impacts on product's rheological properties and tribological behavior are still largely unknown. This project investigated the impact of pectin and CMC, alone or in combination with guar gum, locust bean gum (LBG), and gellan gum when preparing DAPDs. The particle size distributions, rheological properties, tribological properties, and sensory properties were determined.Results Pectin and CMC were dominating in the mixed system with other stabilizers. Increasing the concentration of hydrocolloids resulted in higher viscosity and better lubrication (lower friction coefficient). The sensoryviscosity,smoothness,coating, andstickinessintensified as the concentration of hydrocolloids increased. The type and amount of hydrocolloids had a strong effect on the sensorial texture perception, but the flavor perception was only slightly affected.Conclusion Use of combined stabilizers may contribute to providing an effective viscosity enhancement without affecting the flavor in acidified milk beverages.
AB - Background High methoxyl pectin and carboxymethylcellulose (CMC) can be used as a stabilizer for directly acidified protein drinks (DAPDs). Use of pectin or CMC together with other polysaccharides and their impacts on product's rheological properties and tribological behavior are still largely unknown. This project investigated the impact of pectin and CMC, alone or in combination with guar gum, locust bean gum (LBG), and gellan gum when preparing DAPDs. The particle size distributions, rheological properties, tribological properties, and sensory properties were determined.Results Pectin and CMC were dominating in the mixed system with other stabilizers. Increasing the concentration of hydrocolloids resulted in higher viscosity and better lubrication (lower friction coefficient). The sensoryviscosity,smoothness,coating, andstickinessintensified as the concentration of hydrocolloids increased. The type and amount of hydrocolloids had a strong effect on the sensorial texture perception, but the flavor perception was only slightly affected.Conclusion Use of combined stabilizers may contribute to providing an effective viscosity enhancement without affecting the flavor in acidified milk beverages.
KW - acidified milk drinks
KW - hydrocolloids
KW - rheology
KW - sensory analysis
KW - tribology
KW - MILK DRINKS
KW - ORAL TRIBOLOGY
KW - STABILITY
KW - TEXTURE
KW - PECTIN
KW - MECHANISM
KW - CARBOXYMETHYLCELLULOSE
KW - HOMOGENIZATION
KW - PERCEPTION
KW - VISCOSITY
U2 - 10.1002/fsn3.1933
DO - 10.1002/fsn3.1933
M3 - Journal article
C2 - 33312529
VL - 8
SP - 6433
EP - 6444
JO - Food Science & Nutrition
JF - Food Science & Nutrition
SN - 2048-7177
IS - 12
ER -
ID: 250540486