The Experts below are selected from a list of 2085 Experts worldwide ranked by ideXlab platform
Jane K Parker - One of the best experts on this subject based on the ideXlab platform.
-
changes in the volatile profile of skim milk powder prepared under different processing conditions and the effect on the volatile flavor profile of model white chocolate
Journal of Dairy Science, 2018Co-Authors: Ashleigh Stewart, Colette C Fagan, Daniel Festring, Angela Ryan, Alistair S Grandison, Jane K ParkerAbstract:ABSTRACT The objective of this work is to determine the extent to which changes in the skim milk powder (SMP) manufacturing process alter the volatile profile of SMP, and whether these changes are carried through to a final product when the SMP is used as an ingredient and subjected to further processing. The manufacture of SMP is a multistage process involving a preliminary concentration step, heat treatment, and a drying stage. However, the methods and conditions used by the Industry are not standardized, and the inherent variability in the production of SMP has consequences for the end-users, such as the Confectionery Industry, where the SMP is used as an ingredient during the production of milk chocolate, white chocolate, and caramel. This study investigates the effect of each stage of the manufacturing process on the concentration of reducing sugars and available amino groups (as precursors of the Maillard reaction) as well as on the volatile products of the Maillard reaction and lipid degradation. Eight types of SMP were produced using combinations of different processing conditions: concentration (by evaporation or reverse osmosis), heat treatment (low heat or high heat), and drying (spray-drying or freeze-drying). Maillard precursors were quantified after each processing stage and volatile compounds were extracted using solid-phase microextraction, and analyzed by gas chromatography-mass spectrometry. The resulting SMP were incorporated into a model white chocolate system, produced under varying conching conditions. We demonstrate not only that changes in the SMP manufacturing conditions affect the volatile profile of SMP, but also that these differences can be carried through to a final product when the SMP is used to prepare a model white chocolate. Understanding these differences is important to the Industry for controlling the flavor of the end product.
-
impact of the skim milk powder manufacturing process on the flavor of model white chocolate
Journal of Agricultural and Food Chemistry, 2017Co-Authors: Ashleigh Stewart, Daniel Festring, Angela Ryan, Lisa Methven, Alistair S Grandison, Jane K ParkerAbstract:Milk powder is an important ingredient in the Confectionery Industry, but its variable nature has consequences for the quality of the final confectionary product. This paper demonstrates that skim milk powders (SMP) produced using different (but typical) manufacturing processes, when used as ingredients in the manufacture of model white chocolates, had a significant impact on the sensory and volatile profiles of the chocolate. SMP was produced from raw bovine milk using either low or high heat treatment, and a model white chocolate was prepared from each SMP. A directional discrimination test with naive panelists showed that the chocolate prepared from the high heat SMP had more caramel/fudge character (p < 0.0001), and sensory profiling with an expert panel showed an increase in both fudge (p < 0.05) and condensed milk (p < 0.05) flavor. Gas chromatography (GC)–mass spectrometry and GC–olfactometry of both the SMPs and the model chocolates showed a concomitant increase in Maillard-derived volatiles which...
Ashleigh Stewart - One of the best experts on this subject based on the ideXlab platform.
-
changes in the volatile profile of skim milk powder prepared under different processing conditions and the effect on the volatile flavor profile of model white chocolate
Journal of Dairy Science, 2018Co-Authors: Ashleigh Stewart, Colette C Fagan, Daniel Festring, Angela Ryan, Alistair S Grandison, Jane K ParkerAbstract:ABSTRACT The objective of this work is to determine the extent to which changes in the skim milk powder (SMP) manufacturing process alter the volatile profile of SMP, and whether these changes are carried through to a final product when the SMP is used as an ingredient and subjected to further processing. The manufacture of SMP is a multistage process involving a preliminary concentration step, heat treatment, and a drying stage. However, the methods and conditions used by the Industry are not standardized, and the inherent variability in the production of SMP has consequences for the end-users, such as the Confectionery Industry, where the SMP is used as an ingredient during the production of milk chocolate, white chocolate, and caramel. This study investigates the effect of each stage of the manufacturing process on the concentration of reducing sugars and available amino groups (as precursors of the Maillard reaction) as well as on the volatile products of the Maillard reaction and lipid degradation. Eight types of SMP were produced using combinations of different processing conditions: concentration (by evaporation or reverse osmosis), heat treatment (low heat or high heat), and drying (spray-drying or freeze-drying). Maillard precursors were quantified after each processing stage and volatile compounds were extracted using solid-phase microextraction, and analyzed by gas chromatography-mass spectrometry. The resulting SMP were incorporated into a model white chocolate system, produced under varying conching conditions. We demonstrate not only that changes in the SMP manufacturing conditions affect the volatile profile of SMP, but also that these differences can be carried through to a final product when the SMP is used to prepare a model white chocolate. Understanding these differences is important to the Industry for controlling the flavor of the end product.
-
impact of the skim milk powder manufacturing process on the flavor of model white chocolate
Journal of Agricultural and Food Chemistry, 2017Co-Authors: Ashleigh Stewart, Daniel Festring, Angela Ryan, Lisa Methven, Alistair S Grandison, Jane K ParkerAbstract:Milk powder is an important ingredient in the Confectionery Industry, but its variable nature has consequences for the quality of the final confectionary product. This paper demonstrates that skim milk powders (SMP) produced using different (but typical) manufacturing processes, when used as ingredients in the manufacture of model white chocolates, had a significant impact on the sensory and volatile profiles of the chocolate. SMP was produced from raw bovine milk using either low or high heat treatment, and a model white chocolate was prepared from each SMP. A directional discrimination test with naive panelists showed that the chocolate prepared from the high heat SMP had more caramel/fudge character (p < 0.0001), and sensory profiling with an expert panel showed an increase in both fudge (p < 0.05) and condensed milk (p < 0.05) flavor. Gas chromatography (GC)–mass spectrometry and GC–olfactometry of both the SMPs and the model chocolates showed a concomitant increase in Maillard-derived volatiles which...
Alistair S Grandison - One of the best experts on this subject based on the ideXlab platform.
-
changes in the volatile profile of skim milk powder prepared under different processing conditions and the effect on the volatile flavor profile of model white chocolate
Journal of Dairy Science, 2018Co-Authors: Ashleigh Stewart, Colette C Fagan, Daniel Festring, Angela Ryan, Alistair S Grandison, Jane K ParkerAbstract:ABSTRACT The objective of this work is to determine the extent to which changes in the skim milk powder (SMP) manufacturing process alter the volatile profile of SMP, and whether these changes are carried through to a final product when the SMP is used as an ingredient and subjected to further processing. The manufacture of SMP is a multistage process involving a preliminary concentration step, heat treatment, and a drying stage. However, the methods and conditions used by the Industry are not standardized, and the inherent variability in the production of SMP has consequences for the end-users, such as the Confectionery Industry, where the SMP is used as an ingredient during the production of milk chocolate, white chocolate, and caramel. This study investigates the effect of each stage of the manufacturing process on the concentration of reducing sugars and available amino groups (as precursors of the Maillard reaction) as well as on the volatile products of the Maillard reaction and lipid degradation. Eight types of SMP were produced using combinations of different processing conditions: concentration (by evaporation or reverse osmosis), heat treatment (low heat or high heat), and drying (spray-drying or freeze-drying). Maillard precursors were quantified after each processing stage and volatile compounds were extracted using solid-phase microextraction, and analyzed by gas chromatography-mass spectrometry. The resulting SMP were incorporated into a model white chocolate system, produced under varying conching conditions. We demonstrate not only that changes in the SMP manufacturing conditions affect the volatile profile of SMP, but also that these differences can be carried through to a final product when the SMP is used to prepare a model white chocolate. Understanding these differences is important to the Industry for controlling the flavor of the end product.
-
impact of the skim milk powder manufacturing process on the flavor of model white chocolate
Journal of Agricultural and Food Chemistry, 2017Co-Authors: Ashleigh Stewart, Daniel Festring, Angela Ryan, Lisa Methven, Alistair S Grandison, Jane K ParkerAbstract:Milk powder is an important ingredient in the Confectionery Industry, but its variable nature has consequences for the quality of the final confectionary product. This paper demonstrates that skim milk powders (SMP) produced using different (but typical) manufacturing processes, when used as ingredients in the manufacture of model white chocolates, had a significant impact on the sensory and volatile profiles of the chocolate. SMP was produced from raw bovine milk using either low or high heat treatment, and a model white chocolate was prepared from each SMP. A directional discrimination test with naive panelists showed that the chocolate prepared from the high heat SMP had more caramel/fudge character (p < 0.0001), and sensory profiling with an expert panel showed an increase in both fudge (p < 0.05) and condensed milk (p < 0.05) flavor. Gas chromatography (GC)–mass spectrometry and GC–olfactometry of both the SMPs and the model chocolates showed a concomitant increase in Maillard-derived volatiles which...
Angela Ryan - One of the best experts on this subject based on the ideXlab platform.
-
changes in the volatile profile of skim milk powder prepared under different processing conditions and the effect on the volatile flavor profile of model white chocolate
Journal of Dairy Science, 2018Co-Authors: Ashleigh Stewart, Colette C Fagan, Daniel Festring, Angela Ryan, Alistair S Grandison, Jane K ParkerAbstract:ABSTRACT The objective of this work is to determine the extent to which changes in the skim milk powder (SMP) manufacturing process alter the volatile profile of SMP, and whether these changes are carried through to a final product when the SMP is used as an ingredient and subjected to further processing. The manufacture of SMP is a multistage process involving a preliminary concentration step, heat treatment, and a drying stage. However, the methods and conditions used by the Industry are not standardized, and the inherent variability in the production of SMP has consequences for the end-users, such as the Confectionery Industry, where the SMP is used as an ingredient during the production of milk chocolate, white chocolate, and caramel. This study investigates the effect of each stage of the manufacturing process on the concentration of reducing sugars and available amino groups (as precursors of the Maillard reaction) as well as on the volatile products of the Maillard reaction and lipid degradation. Eight types of SMP were produced using combinations of different processing conditions: concentration (by evaporation or reverse osmosis), heat treatment (low heat or high heat), and drying (spray-drying or freeze-drying). Maillard precursors were quantified after each processing stage and volatile compounds were extracted using solid-phase microextraction, and analyzed by gas chromatography-mass spectrometry. The resulting SMP were incorporated into a model white chocolate system, produced under varying conching conditions. We demonstrate not only that changes in the SMP manufacturing conditions affect the volatile profile of SMP, but also that these differences can be carried through to a final product when the SMP is used to prepare a model white chocolate. Understanding these differences is important to the Industry for controlling the flavor of the end product.
-
impact of the skim milk powder manufacturing process on the flavor of model white chocolate
Journal of Agricultural and Food Chemistry, 2017Co-Authors: Ashleigh Stewart, Daniel Festring, Angela Ryan, Lisa Methven, Alistair S Grandison, Jane K ParkerAbstract:Milk powder is an important ingredient in the Confectionery Industry, but its variable nature has consequences for the quality of the final confectionary product. This paper demonstrates that skim milk powders (SMP) produced using different (but typical) manufacturing processes, when used as ingredients in the manufacture of model white chocolates, had a significant impact on the sensory and volatile profiles of the chocolate. SMP was produced from raw bovine milk using either low or high heat treatment, and a model white chocolate was prepared from each SMP. A directional discrimination test with naive panelists showed that the chocolate prepared from the high heat SMP had more caramel/fudge character (p < 0.0001), and sensory profiling with an expert panel showed an increase in both fudge (p < 0.05) and condensed milk (p < 0.05) flavor. Gas chromatography (GC)–mass spectrometry and GC–olfactometry of both the SMPs and the model chocolates showed a concomitant increase in Maillard-derived volatiles which...
Daniel Festring - One of the best experts on this subject based on the ideXlab platform.
-
changes in the volatile profile of skim milk powder prepared under different processing conditions and the effect on the volatile flavor profile of model white chocolate
Journal of Dairy Science, 2018Co-Authors: Ashleigh Stewart, Colette C Fagan, Daniel Festring, Angela Ryan, Alistair S Grandison, Jane K ParkerAbstract:ABSTRACT The objective of this work is to determine the extent to which changes in the skim milk powder (SMP) manufacturing process alter the volatile profile of SMP, and whether these changes are carried through to a final product when the SMP is used as an ingredient and subjected to further processing. The manufacture of SMP is a multistage process involving a preliminary concentration step, heat treatment, and a drying stage. However, the methods and conditions used by the Industry are not standardized, and the inherent variability in the production of SMP has consequences for the end-users, such as the Confectionery Industry, where the SMP is used as an ingredient during the production of milk chocolate, white chocolate, and caramel. This study investigates the effect of each stage of the manufacturing process on the concentration of reducing sugars and available amino groups (as precursors of the Maillard reaction) as well as on the volatile products of the Maillard reaction and lipid degradation. Eight types of SMP were produced using combinations of different processing conditions: concentration (by evaporation or reverse osmosis), heat treatment (low heat or high heat), and drying (spray-drying or freeze-drying). Maillard precursors were quantified after each processing stage and volatile compounds were extracted using solid-phase microextraction, and analyzed by gas chromatography-mass spectrometry. The resulting SMP were incorporated into a model white chocolate system, produced under varying conching conditions. We demonstrate not only that changes in the SMP manufacturing conditions affect the volatile profile of SMP, but also that these differences can be carried through to a final product when the SMP is used to prepare a model white chocolate. Understanding these differences is important to the Industry for controlling the flavor of the end product.
-
impact of the skim milk powder manufacturing process on the flavor of model white chocolate
Journal of Agricultural and Food Chemistry, 2017Co-Authors: Ashleigh Stewart, Daniel Festring, Angela Ryan, Lisa Methven, Alistair S Grandison, Jane K ParkerAbstract:Milk powder is an important ingredient in the Confectionery Industry, but its variable nature has consequences for the quality of the final confectionary product. This paper demonstrates that skim milk powders (SMP) produced using different (but typical) manufacturing processes, when used as ingredients in the manufacture of model white chocolates, had a significant impact on the sensory and volatile profiles of the chocolate. SMP was produced from raw bovine milk using either low or high heat treatment, and a model white chocolate was prepared from each SMP. A directional discrimination test with naive panelists showed that the chocolate prepared from the high heat SMP had more caramel/fudge character (p < 0.0001), and sensory profiling with an expert panel showed an increase in both fudge (p < 0.05) and condensed milk (p < 0.05) flavor. Gas chromatography (GC)–mass spectrometry and GC–olfactometry of both the SMPs and the model chocolates showed a concomitant increase in Maillard-derived volatiles which...