Influence of fat replacement by inulin on rheological properties, kinetics of rennet milk coagulation, and syneresis of milk gels

The objective of this study was to evaluate the effect of inulin as a fat replacer on the rheological properties, coagulation kinetics, and syneresis of milk gels. A randomized factorial design, replicated 3 times, with 3 inulin concentrations (0, 3, and 6%), 2 levels of fat (

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Published in:Journal of dairy science 2013-04, Vol.96 (4), p.1984-1996
Main Authors: Arango, O., Trujillo, A.J., Castillo, M.
Format: Article
Language:English
Subjects:
Animals
Caseins - chemistry
Caseins - metabolism
Chemical Phenomena
Chymosin - metabolism
Fat Substitutes - pharmacology
Gels - chemistry
inulin
Inulin - pharmacology
Kinetics
Milk - chemistry
milk coagulation properties
near-infrared sensor
Rheology
syneresis
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cited_by cdi_FETCH-LOGICAL-c380t-d48e09963cd0834aaf4aabf77f659db2ae40aab48d656418da4fbfaeb6acff363
cites cdi_FETCH-LOGICAL-c380t-d48e09963cd0834aaf4aabf77f659db2ae40aab48d656418da4fbfaeb6acff363
container_end_page 1996
container_issue 4
container_start_page 1984
container_title Journal of dairy science
container_volume 96
creator Arango, O.
Trujillo, A.J.
Castillo, M.
description The objective of this study was to evaluate the effect of inulin as a fat replacer on the rheological properties, coagulation kinetics, and syneresis of milk gels. A randomized factorial design, replicated 3 times, with 3 inulin concentrations (0, 3, and 6%), 2 levels of fat (
doi_str_mv 10.3168/jds.2012-5763
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A randomized factorial design, replicated 3 times, with 3 inulin concentrations (0, 3, and 6%), 2 levels of fat (&lt;0.2 and 1.5%), and 3 coagulation temperatures (27, 32, and 37°C) was used. The coagulation process was monitored using near-infrared spectrometry, small amplitude oscillatory rheometry, and visual coagulation indexes. The syneresis was evaluated by volumetric methods. Inulin addition increased the rates of aggregation and curd firming reactions in the casein gels. The observed effect, which was more evident on the aggregation reaction, depended on the concentration of inulin and the coagulation temperature. Addition of 6% inulin reduced the clotting time by approximately 26% and the time at which the gel reached a storage modulus equal to 30Pa by approximately 36%. The optical parameter R′max, defined as the maximum value of change in light backscatter profile/change in time (where R′ = dR/dt), was used to calculate an approximation of the temperature coefficients (Q10) for milk coagulation. Increasing fat concentration induced a consistent increase in all the optical, rheological, and visual parameters studied, although the observed trend was not statistically significant. The addition of inulin at a level of 6% produced a reduction in syneresis and increased the curd yield by approximately 30%. 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The optical parameter R′max, defined as the maximum value of change in light backscatter profile/change in time (where R′ = dR/dt), was used to calculate an approximation of the temperature coefficients (Q10) for milk coagulation. Increasing fat concentration induced a consistent increase in all the optical, rheological, and visual parameters studied, although the observed trend was not statistically significant. The addition of inulin at a level of 6% produced a reduction in syneresis and increased the curd yield by approximately 30%. 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ispartof Journal of dairy science, 2013-04, Vol.96 (4), p.1984-1996
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source ScienceDirect Journals; Free E-Journal (出版社公開部分のみ）
subjects Animals
Caseins - chemistry
Caseins - metabolism
Chemical Phenomena
Chymosin - metabolism
Fat Substitutes - pharmacology
Gels - chemistry
inulin
Inulin - pharmacology
Kinetics
Milk - chemistry
milk coagulation properties
near-infrared sensor
Rheology
syneresis
title Influence of fat replacement by inulin on rheological properties, kinetics of rennet milk coagulation, and syneresis of milk gels
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