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E J Vernoncarter - One of the best experts on this subject based on the ideXlab platform.
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microstructural and rheological properties of low fat stirred Yoghurts made with skim milk and multiple emulsions
Journal of Texture Studies, 2009Co-Authors: C Lobatocalleros, M T Recillasmota, Teodoro Espinosasolares, Jose Alvarezramirez, E J VernoncarterAbstract:ABSTRACT This article focuses on the study of the dynamic rheological and structural properties developed in low-fat stirred Yoghurts made with skim milk and multiple emulsions stabilized with carboxymethylcellulose (SYCMC) or amidated low methoxy pectin (SYALMP), in comparison with a full milk-fat stirred Yoghurt control (SYMF). The SYALMP Yoghurt exhibited greatest Tanδafter 14 days of storage than the SYMF and SYCMC Yoghurts. The SYALMP Yoghurt presented the highest lacunarity value and was characterized by a structure composed of highly clusterized casein aggregates. In contrast, the SYCMC and SYMF Yoghurts displayed lower lacunarity values and structures characterized by smaller casein clusters. Lower Tanδvalues were associated with lower lacunarity values. PRACTICAL APPLICATIONS Limited work has been done on stirred and set-style Yoghurts, cheeses and, in general, dairy products, where milk-fat globules are substituted by skim milk combined with multiple emulsions containing polyunsaturated vegetable oils. As a result of this, multicomponent gels formation occurs (made up by milk proteins, polyunsaturated vegetable oils, emulsifiers, hydrocolloids and many possible other ingredients), which give rise to completely different structural arrangements that may display comparable mechanical-sensory properties with those exhibited by their full milk-fat counterparts, paving the way for the development of new healthier foods sensory and texturally acceptable to consumers.
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flow and creep compliance properties of reduced fat Yoghurts containing protein based fat replacers
International Dairy Journal, 2004Co-Authors: C Lobatocalleros, O Sandovalcastilla, O Martineztorrijos, J P Perezorozco, E J VernoncarterAbstract:The flow and creep compliance properties of reduced-fat Yoghurts containing whey protein concentrate (WPC), microparticulated whey protein, or a blend of both fat replacers were determined and compared to those exhibited by a full-fat Yoghurt (FFY). The flow behaviour of all the Yoghurts was described by the Ellis equation. Rheological parameters such as instantaneous compliance (J0), mean compliance (Jm), mean retardation time (tm), and Newtonian viscosity (ZN) were useful to explain structural characteristics and changes in the protein network of the reduced-fat Yoghurts. The Yoghurt made with WPC showed flow and viscoelastic properties that resembled more closely those of the FFY. r 2004 Elsevier Ltd. All rights reserved.
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flow and creep compliance properties of reduced fat Yoghurts containing protein based fat replacers
International Dairy Journal, 2004Co-Authors: C Lobatocalleros, O Sandovalcastilla, O Martineztorrijos, J P Perezorozco, E J VernoncarterAbstract:The flow and creep compliance properties of reduced-fat Yoghurts containing whey protein concentrate (WPC), microparticulated whey protein, or a blend of both fat replacers were determined and compared to those exhibited by a full-fat Yoghurt (FFY). The flow behaviour of all the Yoghurts was described by the Ellis equation. Rheological parameters such as instantaneous compliance (J0), mean compliance (Jm), mean retardation time (tm), and Newtonian viscosity (ZN) were useful to explain structural characteristics and changes in the protein network of the reduced-fat Yoghurts. The Yoghurt made with WPC showed flow and viscoelastic properties that resembled more closely those of the FFY. r 2004 Elsevier Ltd. All rights reserved.
Chr Ian E Ciron - One of the best experts on this subject based on the ideXlab platform.
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modifying the microstructure of low fat Yoghurt by microfluidisation of milk at different pressures to enhance rheological and sensory properties
Food Chemistry, 2012Co-Authors: Alan L Kelly, Chr Ian E Ciron, Vivian L Gee, Mark A E AutyAbstract:Abstract The effects of microfluidisation of milk at different pressures, prior to heat treatment, on structural and sensory properties of low-fat stirred Yoghurt, were investigated. Low-fat Yoghurts prepared from microfluidised milk were compared with low-fat (1.5%) and full-fat (3.5%) control Yoghurts made with homogenised (20/5 MPa) milk. The microstructure of low-fat Yoghurts prepared with microfluidised milk consisted of smaller and more uniform fat globules, well incorporated into more interconnected fat-protein gel networks, compared with those of control Yoghurts. This modification in microstructure caused significant changes in gel particle size, sensory profile and rheological behaviour. Microfluidisation increased the gel particle size, gel strength and viscosity; marked beneficial effects were found at higher pressures (50–150 MPa). Microfluidising milk at 50–150 MPa increased the gel strength by 171–195% and viscosity by 98–103%, creating low-fat Yoghurts with creaminess and desirable texture properties similar to, or better than, full-fat conventional Yoghurt.
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effect of microfluidization of heat treated milk on rheology and sensory properties of reduced fat Yoghurt
Food Hydrocolloids, 2011Co-Authors: Alan L Kelly, Chr Ian E Ciron, Mark A E AutyAbstract:The effects of microfluidization at 150 MPa (MFz) and conventional homogenization at 20/5 MPa (CH) of heat-treated milk on the rheology and sensory properties of non- (0.1%) and low- (1.5%) fat stirred Yoghurts were compared. Homogenization conditions clearly affected the sensory properties of reduced-fat Yoghurts, but the effect was highly dependent on fat content. MFz of heat-treated milk yielded products with very different sensory profiles from the conventional Yoghurts. For non-fat Yoghurts, MFz of heat-treated milk enhanced the perception of buttermilk and soft cheese flavours, and natural Yoghurt aroma and flavour, but also increased the intensity of undesirable mouthfeel characteristics such as chalkiness, mouth-dryness and astringency. For low-fat Yoghurts, MFz significantly improved creaminess and desirable texture characteristics such as smoothness, cohesiveness, thickness, and oral and spoon viscosity. These differences in sensory profiles, especially textural properties, were partially related to rheological properties, particularly flow behaviour. MFz of heat-treated milk resulted in non- and low-fat Yoghurts with higher yield stress, more pronounced hysteresis effect and higher viscosity than those of CH Yoghurts of similar fat contents. These findings suggest that microfluidization may have applications for production of high-quality Yoghurt with reduced-fat content.
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comparison of the effects of high pressure microfluidization and conventional homogenization of milk on particle size water retention and texture of non fat and low fat Yoghurts
International Dairy Journal, 2010Co-Authors: Alan L Kelly, Chr Ian E Ciron, Mark A E AutyAbstract:The effect of high-pressure homogenization using a Microfluidizer® on texture, water-holding capacity, and extent of syneresis on stirred Yoghurts was compared with that of conventional homogenization. The effect of homogenization condition on particle size was also assessed in milk and in Yoghurt. Stirred Yoghurts were prepared from recombined milk samples (0 and 1.5% fat) heat-treated (95 °C, 2 min) and then treated by conventional valve homogenization at 25 MPa or microfluidization at 150 MPa. Homogenization conditions influenced the particle size in milk, gel particle size, and textural quality of stirred Yoghurts in a manner dependent upon fat content. Milk microfluidized at 150 MPa had smaller particle size than homogenized milk, but resulted in larger particles in Yoghurt. Microfluidization of low-fat milk modified the microstructure of Yoghurt, giving more interconnectivity in the protein networks with embedded fat globules, but with similar texture profiles and water retention compared with Yoghurt made from conventionally homogenized milk.
Alan L Kelly - One of the best experts on this subject based on the ideXlab platform.
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modifying the microstructure of low fat Yoghurt by microfluidisation of milk at different pressures to enhance rheological and sensory properties
Food Chemistry, 2012Co-Authors: Alan L Kelly, Chr Ian E Ciron, Vivian L Gee, Mark A E AutyAbstract:Abstract The effects of microfluidisation of milk at different pressures, prior to heat treatment, on structural and sensory properties of low-fat stirred Yoghurt, were investigated. Low-fat Yoghurts prepared from microfluidised milk were compared with low-fat (1.5%) and full-fat (3.5%) control Yoghurts made with homogenised (20/5 MPa) milk. The microstructure of low-fat Yoghurts prepared with microfluidised milk consisted of smaller and more uniform fat globules, well incorporated into more interconnected fat-protein gel networks, compared with those of control Yoghurts. This modification in microstructure caused significant changes in gel particle size, sensory profile and rheological behaviour. Microfluidisation increased the gel particle size, gel strength and viscosity; marked beneficial effects were found at higher pressures (50–150 MPa). Microfluidising milk at 50–150 MPa increased the gel strength by 171–195% and viscosity by 98–103%, creating low-fat Yoghurts with creaminess and desirable texture properties similar to, or better than, full-fat conventional Yoghurt.
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effect of microfluidization of heat treated milk on rheology and sensory properties of reduced fat Yoghurt
Food Hydrocolloids, 2011Co-Authors: Alan L Kelly, Chr Ian E Ciron, Mark A E AutyAbstract:The effects of microfluidization at 150 MPa (MFz) and conventional homogenization at 20/5 MPa (CH) of heat-treated milk on the rheology and sensory properties of non- (0.1%) and low- (1.5%) fat stirred Yoghurts were compared. Homogenization conditions clearly affected the sensory properties of reduced-fat Yoghurts, but the effect was highly dependent on fat content. MFz of heat-treated milk yielded products with very different sensory profiles from the conventional Yoghurts. For non-fat Yoghurts, MFz of heat-treated milk enhanced the perception of buttermilk and soft cheese flavours, and natural Yoghurt aroma and flavour, but also increased the intensity of undesirable mouthfeel characteristics such as chalkiness, mouth-dryness and astringency. For low-fat Yoghurts, MFz significantly improved creaminess and desirable texture characteristics such as smoothness, cohesiveness, thickness, and oral and spoon viscosity. These differences in sensory profiles, especially textural properties, were partially related to rheological properties, particularly flow behaviour. MFz of heat-treated milk resulted in non- and low-fat Yoghurts with higher yield stress, more pronounced hysteresis effect and higher viscosity than those of CH Yoghurts of similar fat contents. These findings suggest that microfluidization may have applications for production of high-quality Yoghurt with reduced-fat content.
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comparison of the effects of high pressure microfluidization and conventional homogenization of milk on particle size water retention and texture of non fat and low fat Yoghurts
International Dairy Journal, 2010Co-Authors: Alan L Kelly, Chr Ian E Ciron, Mark A E AutyAbstract:The effect of high-pressure homogenization using a Microfluidizer® on texture, water-holding capacity, and extent of syneresis on stirred Yoghurts was compared with that of conventional homogenization. The effect of homogenization condition on particle size was also assessed in milk and in Yoghurt. Stirred Yoghurts were prepared from recombined milk samples (0 and 1.5% fat) heat-treated (95 °C, 2 min) and then treated by conventional valve homogenization at 25 MPa or microfluidization at 150 MPa. Homogenization conditions influenced the particle size in milk, gel particle size, and textural quality of stirred Yoghurts in a manner dependent upon fat content. Milk microfluidized at 150 MPa had smaller particle size than homogenized milk, but resulted in larger particles in Yoghurt. Microfluidization of low-fat milk modified the microstructure of Yoghurt, giving more interconnectivity in the protein networks with embedded fat globules, but with similar texture profiles and water retention compared with Yoghurt made from conventionally homogenized milk.
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properties of low fat stirred Yoghurts made from high pressure processed skim milk
Innovative Food Science and Emerging Technologies, 2010Co-Authors: Punsandani Udabage, Mary Ann Augustin, Cornelis Versteeg, Amirtha Puvanenthiran, Jin Ah Yoo, Narissara Allen, Ian R Mckinnon, Mary A Smiddy, Alan L KellyAbstract:Abstract Physical properties of stirred Yoghurt made from reconstituted skim milk that was high-pressure (HP)-treated at 100, 250 or 400 MPa, at 25, 70 or 90 °C, for 10 min, prior to inoculation with Yoghurt cultures, were studied; portions of milk HP-treated at 25 °C were also heat-treated at 90 °C for 10 min before or after pressure treatment. Control Yoghurts were made from skim milk given a heat treatment at 90 °C for 10 min. Fermentation time was not affected by treatment applied to the milk. HP treatment of skim milk at 25 °C, before or after heat treatment, gave stirred Yoghurts of similar viscosities to that made from conventionally heat-treated milk. Lower viscosities were obtained when stirred Yoghurts were made with milk HP-treated at elevated temperatures. A model is proposed to correlate properties of Yoghurt with HP/heat-induced changes in interactions and structures of protein in the milk samples. Industrial relevance To meet end user expectations, the dairy industry needs to diversify its product range by tailoring specific functionalities. To meet these expectations, new processing methods such as high-pressure processing are of interest for their potential to achieve specific and/or novel functionalities and/or improve efficiencies, including reduced chemical and water use. In this paper, an investigation of the use simultaneous pressurization and heating of milk before the manufacture of stirred Yoghurt is presented.
Mark A E Auty - One of the best experts on this subject based on the ideXlab platform.
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modifying the microstructure of low fat Yoghurt by microfluidisation of milk at different pressures to enhance rheological and sensory properties
Food Chemistry, 2012Co-Authors: Alan L Kelly, Chr Ian E Ciron, Vivian L Gee, Mark A E AutyAbstract:Abstract The effects of microfluidisation of milk at different pressures, prior to heat treatment, on structural and sensory properties of low-fat stirred Yoghurt, were investigated. Low-fat Yoghurts prepared from microfluidised milk were compared with low-fat (1.5%) and full-fat (3.5%) control Yoghurts made with homogenised (20/5 MPa) milk. The microstructure of low-fat Yoghurts prepared with microfluidised milk consisted of smaller and more uniform fat globules, well incorporated into more interconnected fat-protein gel networks, compared with those of control Yoghurts. This modification in microstructure caused significant changes in gel particle size, sensory profile and rheological behaviour. Microfluidisation increased the gel particle size, gel strength and viscosity; marked beneficial effects were found at higher pressures (50–150 MPa). Microfluidising milk at 50–150 MPa increased the gel strength by 171–195% and viscosity by 98–103%, creating low-fat Yoghurts with creaminess and desirable texture properties similar to, or better than, full-fat conventional Yoghurt.
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effect of microfluidization of heat treated milk on rheology and sensory properties of reduced fat Yoghurt
Food Hydrocolloids, 2011Co-Authors: Alan L Kelly, Chr Ian E Ciron, Mark A E AutyAbstract:The effects of microfluidization at 150 MPa (MFz) and conventional homogenization at 20/5 MPa (CH) of heat-treated milk on the rheology and sensory properties of non- (0.1%) and low- (1.5%) fat stirred Yoghurts were compared. Homogenization conditions clearly affected the sensory properties of reduced-fat Yoghurts, but the effect was highly dependent on fat content. MFz of heat-treated milk yielded products with very different sensory profiles from the conventional Yoghurts. For non-fat Yoghurts, MFz of heat-treated milk enhanced the perception of buttermilk and soft cheese flavours, and natural Yoghurt aroma and flavour, but also increased the intensity of undesirable mouthfeel characteristics such as chalkiness, mouth-dryness and astringency. For low-fat Yoghurts, MFz significantly improved creaminess and desirable texture characteristics such as smoothness, cohesiveness, thickness, and oral and spoon viscosity. These differences in sensory profiles, especially textural properties, were partially related to rheological properties, particularly flow behaviour. MFz of heat-treated milk resulted in non- and low-fat Yoghurts with higher yield stress, more pronounced hysteresis effect and higher viscosity than those of CH Yoghurts of similar fat contents. These findings suggest that microfluidization may have applications for production of high-quality Yoghurt with reduced-fat content.
-
comparison of the effects of high pressure microfluidization and conventional homogenization of milk on particle size water retention and texture of non fat and low fat Yoghurts
International Dairy Journal, 2010Co-Authors: Alan L Kelly, Chr Ian E Ciron, Mark A E AutyAbstract:The effect of high-pressure homogenization using a Microfluidizer® on texture, water-holding capacity, and extent of syneresis on stirred Yoghurts was compared with that of conventional homogenization. The effect of homogenization condition on particle size was also assessed in milk and in Yoghurt. Stirred Yoghurts were prepared from recombined milk samples (0 and 1.5% fat) heat-treated (95 °C, 2 min) and then treated by conventional valve homogenization at 25 MPa or microfluidization at 150 MPa. Homogenization conditions influenced the particle size in milk, gel particle size, and textural quality of stirred Yoghurts in a manner dependent upon fat content. Milk microfluidized at 150 MPa had smaller particle size than homogenized milk, but resulted in larger particles in Yoghurt. Microfluidization of low-fat milk modified the microstructure of Yoghurt, giving more interconnectivity in the protein networks with embedded fat globules, but with similar texture profiles and water retention compared with Yoghurt made from conventionally homogenized milk.
C Lobatocalleros - One of the best experts on this subject based on the ideXlab platform.
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microstructural and rheological properties of low fat stirred Yoghurts made with skim milk and multiple emulsions
Journal of Texture Studies, 2009Co-Authors: C Lobatocalleros, M T Recillasmota, Teodoro Espinosasolares, Jose Alvarezramirez, E J VernoncarterAbstract:ABSTRACT This article focuses on the study of the dynamic rheological and structural properties developed in low-fat stirred Yoghurts made with skim milk and multiple emulsions stabilized with carboxymethylcellulose (SYCMC) or amidated low methoxy pectin (SYALMP), in comparison with a full milk-fat stirred Yoghurt control (SYMF). The SYALMP Yoghurt exhibited greatest Tanδafter 14 days of storage than the SYMF and SYCMC Yoghurts. The SYALMP Yoghurt presented the highest lacunarity value and was characterized by a structure composed of highly clusterized casein aggregates. In contrast, the SYCMC and SYMF Yoghurts displayed lower lacunarity values and structures characterized by smaller casein clusters. Lower Tanδvalues were associated with lower lacunarity values. PRACTICAL APPLICATIONS Limited work has been done on stirred and set-style Yoghurts, cheeses and, in general, dairy products, where milk-fat globules are substituted by skim milk combined with multiple emulsions containing polyunsaturated vegetable oils. As a result of this, multicomponent gels formation occurs (made up by milk proteins, polyunsaturated vegetable oils, emulsifiers, hydrocolloids and many possible other ingredients), which give rise to completely different structural arrangements that may display comparable mechanical-sensory properties with those exhibited by their full milk-fat counterparts, paving the way for the development of new healthier foods sensory and texturally acceptable to consumers.
-
flow and creep compliance properties of reduced fat Yoghurts containing protein based fat replacers
International Dairy Journal, 2004Co-Authors: C Lobatocalleros, O Sandovalcastilla, O Martineztorrijos, J P Perezorozco, E J VernoncarterAbstract:The flow and creep compliance properties of reduced-fat Yoghurts containing whey protein concentrate (WPC), microparticulated whey protein, or a blend of both fat replacers were determined and compared to those exhibited by a full-fat Yoghurt (FFY). The flow behaviour of all the Yoghurts was described by the Ellis equation. Rheological parameters such as instantaneous compliance (J0), mean compliance (Jm), mean retardation time (tm), and Newtonian viscosity (ZN) were useful to explain structural characteristics and changes in the protein network of the reduced-fat Yoghurts. The Yoghurt made with WPC showed flow and viscoelastic properties that resembled more closely those of the FFY. r 2004 Elsevier Ltd. All rights reserved.
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flow and creep compliance properties of reduced fat Yoghurts containing protein based fat replacers
International Dairy Journal, 2004Co-Authors: C Lobatocalleros, O Sandovalcastilla, O Martineztorrijos, J P Perezorozco, E J VernoncarterAbstract:The flow and creep compliance properties of reduced-fat Yoghurts containing whey protein concentrate (WPC), microparticulated whey protein, or a blend of both fat replacers were determined and compared to those exhibited by a full-fat Yoghurt (FFY). The flow behaviour of all the Yoghurts was described by the Ellis equation. Rheological parameters such as instantaneous compliance (J0), mean compliance (Jm), mean retardation time (tm), and Newtonian viscosity (ZN) were useful to explain structural characteristics and changes in the protein network of the reduced-fat Yoghurts. The Yoghurt made with WPC showed flow and viscoelastic properties that resembled more closely those of the FFY. r 2004 Elsevier Ltd. All rights reserved.
