Stability and rheological properties of salad dressing containing peptidic fractions of whey proteins

Significant opportunities exist for using pulses in the development of health promoting foods as consumers increasingly look for functional foods with disease prevention qualities. Pulse ingredients could be considered for use in the development of novel, value-added products such as salad dressing. In this study, the rheological properties, color, physical stability, and microstructure of model salad dressing emulsions supplemented with various types of pulse flours (red lentil, green lentil, desi chickpea, kabuli chickpea and yellow pea) were evaluated. Supplementation with pulse flours significantly increased (P < 0.05) the consistency coefficient (m) and decreased (P < 0.05) the flow behavior index (n) of the control dressing in accordance with the power law modelduring steady state flow tests. The pulse-supplemented dressings also showed increased recoverable strain (i.e., increased Q(t)% values) compared with the control. The observed rheological results were supported by scanning electron microscope (SEM) observations, where a more compact and uniform network was observed for supplemented dressings in comparison with the control sample. Addition of pulse flour increased the physical stability of the salad dressing emulsions and also modified color by increasing yellowness and redness hues depending on the type of flour used. This study, thus, demonstrated that pulse flours hold promise as ingredients that could be used in salad dressing formulations.

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Effect of ethanol on the microstructure and rheological properties of whey proteins: Acid-induced cold gelation

LWT ◽

10.1016/j.lwt.2020.110518 ◽

2020 ◽

pp. 110518 ◽

Cited By ~ 1

Author(s):

Janine Wagner ◽

Marios Andreadis ◽

Athanasios Nikolaidis ◽

Costas G. Biliaderis ◽

Thomas Moschakis

Keyword(s):

Rheological Properties ◽

Whey Proteins

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Optimization of the Rheological and Sensory Properties of Stirred Yogurt as Affected by Chemical Composition and Heat Treatment of Buffalo Milk

Journal of Food Research ◽

10.5539/jfr.v2n6p55 ◽

2013 ◽

Vol 2 (6) ◽

pp. 55 ◽

Cited By ~ 1

Author(s):

Dimitris Petridis ◽

Georgia Dimitreli ◽

Stella Chrysalidou ◽

Pantelina Akakiadou

Keyword(s):

Heat Treatment ◽

Rheological Properties ◽

Flow Behavior ◽

Whey Proteins ◽

Fat Content ◽

Buffalo Milk ◽

Sensory Properties ◽

Sensory Characteristics ◽

Regression Equations ◽

Color Intensity

The effects of fat content and the supplementation of milk with Sodium Caseinates (SCN) and Whey Proteins Concentrates (WPC) on the rheological and sensory properties of stirred yogurt made from buffalo milk were investigated. Whether the heat treatment of the milk affected the rheological behavior and the sensory characteristics of the samples was also evaluated. Principal Component Analysis (PCA) was used to assess in detail the relative contribution of whey proteins, caseins and fat on the rheological properties and sensory characteristics of the samples. Furthermore, it related the instrumental and objective sensory data to consumer perception (hedonic response of non-trained panelists). The objective acidity and white color intensity were positively correlated and increased with increasing casein content. Fat interacted synergistically with caseins to increase all the hedonic attributes, apart from odor. As far as rheological properties are concerned, elastic modulus (G'), instantaneous elasticity (Gg), retarded elasticity (GR) and Newtonian viscosity (?0) were positively correlated with increasing casein content. However, tan ? was negatively correlated with the aforesaid attributes and increased with increasing fat content. Whey proteins in the presence of fat determined the magnitude of flow behavior index (n). The lactic acid concentration (%) and the b component of color (yellow color intensity) were affected positively by SCN and WPC addition but in the absence of fat. In all regression equations the effect of process temperature was found to be insignificant. Finally, the consumer-optimized composition of the fat and the added SCN can be used to formulate a marketable product.

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The age-thickening of sweetened condensed milk: I. Rheological properties

Journal of Dairy Research ◽

10.1017/s0022029900011067 ◽

1962 ◽

Vol 29 (3) ◽

pp. 249-258 ◽

Cited By ~ 9

Author(s):

Ruth Samel ◽

M. M. Muers

Keyword(s):

Rheological Properties ◽

Room Temperature ◽

Whey Proteins ◽

High Viscosity ◽

Sweetened Condensed Milk ◽

Casein Micelles ◽

Condensed Milk ◽

Higher Temperature ◽

Nitrogen Contents ◽

Initial Viscosity

SummaryThe viscosity and flow properties of fresh and age-thickened separated sweetened condensed milk have been investigated using a rotating cylinder viscometer. The rheological properties, and the changes therein brought about by stirring, were studied by means of flow curves obtained by plotting stress against the corresponding rate of shear. Condensed milk during age-thickening is shown to develop thixotropic properties, with a high initial viscosity or ‘gel strength’ which, however, is easily reduced by stirring. On prolonged stirring the viscosity reaches a minimum (the ‘permanent’ viscosity), which becomes progressively higher as the age-thickening process continues. On storage subsequent to stirring there is only an insignificant recovery of the lost viscosity at room temperature, but a substantial recovery at higher temperature.Sweetened condensed whey shows no age-thickening, and the casein-free supernatant liquids obtained by centrifuging dilutions of both fresh and age-thickened condensed milk have the same nitrogen contents and the same viscosities. This is interpreted to mean that the whey proteins play no significant part, directly or in association with casein, in the age-thickening process. Also the sedimentation rate of the casein during centrifuging is greater with age-thickened than with fresh condensed milk, which indicates an increase in casein particle size during agethickening.The following working hypothesis is suggested to account for this behaviour. During age-thickening a slow irreversible change occurs in the size or shape of the casein micelles, probably by aggregation, which produces the rise in ‘permanent’ viscosity. These micelles orient themselves in such a way as to form a loose network enclosing some of the dispersion medium, thereby producing the large increase in the initial viscosity. On stirring, this network is broken down, and although it can reform in time at high temperatures, such recovery is greatly retarded at room temperature by the high viscosity of the aqueous phase containing the soluble constituents of the condensed milk.

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Influence of Composition of Emulsifier Blends on the Rheological Properties of Salad Dressing-Type Emulsions

Food Science and Technology International ◽

10.1177/1082013203009001008 ◽

2003 ◽

Vol 9 (1) ◽

pp. 53-63 ◽

Cited By ~ 26

Author(s):

M. A. Riscardo ◽

J. M. Franco ◽

C. Gallegos

Keyword(s):

Rheological Properties ◽

Size Distribution ◽

Droplet Size ◽

Physical Stability ◽

Droplet Size Distribution ◽

Egg Yolk ◽

Tween 20 ◽

Binary Blends ◽

Sorbitan Monolaurate ◽

Salad Dressing

This paper deals with the influence that composition of emulsifier blends exerts on the rheological properties of low-in-fat salad dressing-type emulsions. Binary blends of egg yolk and different types of amphiphilic molecules (low-molecular weight and macromolecules) were used in several proportions to stabilize emulsions by keeping constant the total amount of emulsifier. The different emulsifiers added to egg yolk were pea protein, sodium caseinate, polyoxyethylene(20)-sorbitan monolaurate (Tween 20) and sucrose distearate. Steady state flow tests and small-amplitude oscillatory measurements within the linear viscoelasticity region were carried out. Rheological tests were complemented with droplet size distribution measurements and observation of physical stability against creaming of these emulsions. It was pointed out that rheological properties, droplet size and physical stability of the emulsions studied depended on the weight ratio of emulsifiers in the binary blends, although the emulsifier total concentration remained constant, as well as the nature of the substance blended with egg yolk. These results have been explained on the basis of the relationship among rheological properties, droplet size distribution, continuous phase characteristics and interactions among different emulsifier molecules.

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