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Abrahamsen, Roger K. - One of the best experts on this subject based on the ideXlab platform.

  • Science and technology of cultured cream products: A review
    2019
    Co-Authors: Narvhus Judith, Østby Nina, Abrahamsen, Roger K.
    Abstract:

    Cultured cream, produced by fermentation, has several culinary uses requiring different properties, and this may necessitate using different production technologies. Products with reduced fat content are increasingly popular, but compromised sensory properties are not desired. Here, the technology for the production of cultured cream and the influence of various parameters on its properties are reviewed; the effect of homogenisation on cream of varying fat content and the subsequent fermentation of this cream is given special focus. The structure of low fat (10–15%) cultured cream is dominated by a milk Protein acid gel; high fat (≥30%) cultured cream is dominated by a gel structure consisting of Coagulated Protein-covered fat globules. Cultured cream with approximately 20% fat has neither a dense Protein acid gel nor a high density of Coagulated Protein-covered fat globules. Quality challenges presented by the latter products may be mitigated by addition of milk Protein

  • Science and technology of cultured cream products: A review
    2019
    Co-Authors: Narvhus Judith, Østby Nina, Abrahamsen, Roger K.
    Abstract:

    Cultured cream, produced by fermentation, has several culinary uses requiring different properties, and this may necessitate using different production technologies. Products with reduced fat content are increasingly popular, but compromised sensory properties are not desired. Here, the technology for the production of cultured cream and the influence of various parameters on its properties are reviewed; the effect of homogenisation on cream of varying fat content and the subsequent fermentation of this cream is given special focus. The structure of low fat (10–15%) cultured cream is dominated by a milk Protein acid gel; high fat (≥30%) cultured cream is dominated by a gel structure consisting of Coagulated Protein-covered fat globules. Cultured cream with approximately 20% fat has neither a dense Protein acid gel nor a high density of Coagulated Protein-covered fat globules. Quality challenges presented by the latter products may be mitigated by addition of milk Protein.publishedVersio

Narvhus Judith - One of the best experts on this subject based on the ideXlab platform.

  • Science and technology of cultured cream products: A review
    2019
    Co-Authors: Narvhus Judith, Østby Nina, Abrahamsen, Roger K.
    Abstract:

    Cultured cream, produced by fermentation, has several culinary uses requiring different properties, and this may necessitate using different production technologies. Products with reduced fat content are increasingly popular, but compromised sensory properties are not desired. Here, the technology for the production of cultured cream and the influence of various parameters on its properties are reviewed; the effect of homogenisation on cream of varying fat content and the subsequent fermentation of this cream is given special focus. The structure of low fat (10–15%) cultured cream is dominated by a milk Protein acid gel; high fat (≥30%) cultured cream is dominated by a gel structure consisting of Coagulated Protein-covered fat globules. Cultured cream with approximately 20% fat has neither a dense Protein acid gel nor a high density of Coagulated Protein-covered fat globules. Quality challenges presented by the latter products may be mitigated by addition of milk Protein

  • Science and technology of cultured cream products: A review
    2019
    Co-Authors: Narvhus Judith, Østby Nina, Abrahamsen, Roger K.
    Abstract:

    Cultured cream, produced by fermentation, has several culinary uses requiring different properties, and this may necessitate using different production technologies. Products with reduced fat content are increasingly popular, but compromised sensory properties are not desired. Here, the technology for the production of cultured cream and the influence of various parameters on its properties are reviewed; the effect of homogenisation on cream of varying fat content and the subsequent fermentation of this cream is given special focus. The structure of low fat (10–15%) cultured cream is dominated by a milk Protein acid gel; high fat (≥30%) cultured cream is dominated by a gel structure consisting of Coagulated Protein-covered fat globules. Cultured cream with approximately 20% fat has neither a dense Protein acid gel nor a high density of Coagulated Protein-covered fat globules. Quality challenges presented by the latter products may be mitigated by addition of milk Protein.publishedVersio

Østby Nina - One of the best experts on this subject based on the ideXlab platform.

  • Science and technology of cultured cream products: A review
    2019
    Co-Authors: Narvhus Judith, Østby Nina, Abrahamsen, Roger K.
    Abstract:

    Cultured cream, produced by fermentation, has several culinary uses requiring different properties, and this may necessitate using different production technologies. Products with reduced fat content are increasingly popular, but compromised sensory properties are not desired. Here, the technology for the production of cultured cream and the influence of various parameters on its properties are reviewed; the effect of homogenisation on cream of varying fat content and the subsequent fermentation of this cream is given special focus. The structure of low fat (10–15%) cultured cream is dominated by a milk Protein acid gel; high fat (≥30%) cultured cream is dominated by a gel structure consisting of Coagulated Protein-covered fat globules. Cultured cream with approximately 20% fat has neither a dense Protein acid gel nor a high density of Coagulated Protein-covered fat globules. Quality challenges presented by the latter products may be mitigated by addition of milk Protein

  • Science and technology of cultured cream products: A review
    2019
    Co-Authors: Narvhus Judith, Østby Nina, Abrahamsen, Roger K.
    Abstract:

    Cultured cream, produced by fermentation, has several culinary uses requiring different properties, and this may necessitate using different production technologies. Products with reduced fat content are increasingly popular, but compromised sensory properties are not desired. Here, the technology for the production of cultured cream and the influence of various parameters on its properties are reviewed; the effect of homogenisation on cream of varying fat content and the subsequent fermentation of this cream is given special focus. The structure of low fat (10–15%) cultured cream is dominated by a milk Protein acid gel; high fat (≥30%) cultured cream is dominated by a gel structure consisting of Coagulated Protein-covered fat globules. Cultured cream with approximately 20% fat has neither a dense Protein acid gel nor a high density of Coagulated Protein-covered fat globules. Quality challenges presented by the latter products may be mitigated by addition of milk Protein.publishedVersio

Karsono Yogi - One of the best experts on this subject based on the ideXlab platform.

  • PENGARUH KOAGULAN DAN KONDISI KOAGULASI TERHADAP PROFIL Protein CURD KEDELAI SERTA KORELASINYA TERHADAP TEKSTUR [Effect of Coagulant and Coagulation Condition to Soybean Curd Protein Profile and Its Correlation to Texture]
    2012
    Co-Authors: Syah Dahrul, Faradilla, Rh. Fitri, Trisna Viktor, Karsono Yogi
    Abstract:

    The research aims to study the effect of coagulation parameters to the electrophoretical profile of Coagulated soybean Protein as well as to texture properties and perception. Several coagulation parameters such as type of coagulant, concentration or age of coagulant, and coagulation temperature were studied. The type of coagulant used in this study were GDL (glucono delta Lactone) and tofu whey. The concentrations of GDL were 0.4%, 0.8%, and 1.2% and the ages of tofu whey were 1 day, 2 days, and 3 days. Two coagulation temperatures, 60°C and 80°C, were applied. The results of curd Protein profile and texture profile analysis showed that coagulant type and coagulation condition did not affect the electrophoretical profile of soybean Coagulated Protein. However, the proportion of each subunit was affected significantly. Texture profiles, such as hardness, cohesiveness, and gumminess, were also affected by coagulant type and coagulation condition. Based on the subunits proportion, it can be concluded that 11 S and 7S Protein proportions as well as the 11S/7S ratio correlated significantly with the hardness and gumminess of soybean curd made by tofu whey

Faradilla R. F. - One of the best experts on this subject based on the ideXlab platform.

  • Pengaruh Jenis dan Konsentrasi Koagulan terhadap Fraksi Protein Terkoagulasi dan Tekstur Curd Kedelai (Glycine Max)
    2011
    Co-Authors: Syah D., Fahmi R., Supriatna D., Faradilla R. F.
    Abstract:

    Penelitian ini bertujuan mengeksplorasi pengaruh jenis koagulan pada berbagai konsentrasi terhadap fraksi Protein curd yang dihasilkan serta korelasinya terhadap tekstur. Koagulan yang digunakan yaitu CaSO4. 2H2O dan CH3COOH pada konsentrasi 0,015 N, 0,03 N dan 0,045 N. Fraksi Protein curd didapat dengan fraksinasi Osborne dan dianalisis lebih lanjut dengan metode sodium dodecyl sulfate - polyacrylamide gel electrophoresis (SDS-PAGE). Fraksi Protein yang didapat dari fraksinasi Osborne yaitu albumin. globulin, prolamin, dan glutelin. Tekstur Curd kedelai dianalisis secara objektif dengan texture profile analysis (TPA) yang mencakup kekerasan, elastisitas, kohesivitas, dan gumminess. Dari hasil penelitian diketahui bahwa proses pengolahan kedelai menjadi curd menyebabkan penurunan konsentrasi fraksi Protein albumin dan globulin yang signifikan. sebaliknya konsentrasi fraksi Protein glutelin meningkat secara drastis. Pada konsentrasi koagulan 0.045 N. terdapat variasi pola pita fraksi Protein SDS-PAGE pada kedua jenis curd(CaS04.2H20 dan CH,COOH). Jenis dan konsentrasi koagulan juga diketahui berpengaruh nyata terhadap profil tekstur objektif curd (p=0,05).Terdapat korelasi yang signifikan antara kadar fraksi Protein terhadap profil tekstur objektif curd CaS04.2H2O. Sebaliknya, tekstur objektif curd CH3COOH kurang dipengaruhi oleh kadar fraksi Protein. Effect of Coagulant Type and Concentration Toward Coagulated Protein Fraction and Soy Curd Texture (Glycine max] The aims of this research were to explore the effect of coagulant type and coagulant concentration on curd Protein fraction. curd texture, and the correlation between these variables. Coagulants used were CaSO4. 2H2O and CH3COOH with 0.0 I5 N, 0.03 N, and 0.045 N concentration. Curd Protein fractions were obtained by Osborne fractionation and was further analyzed using sodium dodecylsulfate acrylamide gel electrophoresis (SDS­ page) method. The Protein obtained were albumin, globulin. prolamin, and glutelin. Curd textures that include hardness, elasticity, cohesiveness, and gumminess were analyzed by texture profile analysis (TPA). The result showed that conversing soybean to be curd caused decreasing of albumin and globulin concentration significantly. In contrast, glutelin concentration was increasing significantly. There were variations of Protein fraction pattern of band SDS-PAGE between two type of curd (CaSO4. 2H2O and CH3COOH) in 0.045 N. Types and concentrations of coagulant were also influenced significantly to curd texture profile (p=0.05). There was a significant corelation between Protein fraction content on objective texture profile of CaSO4. 2H2O curd. On the other hand the objective texture profile of CH3COOH curd was not influenced by Protein fraction content