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Choobkar N, Daraei Garmakhany A, Aghajani AR, Ataee M. Response surface optimization of pudding formulation containing fish gelatin and clove ( Syzygium aromaticum) and cinnamon ( Cinnamomum verum) powder: Effect on color, physicochemical, and sensory attributes of the final pudding product. Food Sci Nutr 2022; 10:1257-1274. [PMID: 35432963 PMCID: PMC9007300 DOI: 10.1002/fsn3.2761] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 12/12/2021] [Accepted: 01/02/2022] [Indexed: 12/15/2022] Open
Abstract
In this study, the response surface methodology (RSM) was used to optimize the pudding formulation ingredients including the fish/bovine gelatin ratio and cinnamon and clove powder and determine the color and physicochemical and sensory attributes’ change in final pudding product. Experiments were carried out based on a central composite design (CCD). The results showed that by increasing the ratio of fish gelatin to bovine gelatin (FG/BG) up to 3%, the moisture content increased slightly and then decreased significantly. Increasing the cinnamon powder to 0.5% reduced the moisture content. Increasing the FG/BG in the formulation of pudding samples reduced the protein content. The effects of cinnamon and clove powder on the protein content were increasing and decreasing, respectively. By increasing the FG/BG ratio, the samples syneresis showed a significant decrease, while the effects of cinnamon and clove powder on the syneresis were nonsignificant. As the level of cinnamon and clove powder increased, the L* value decreased. Cinnamon and clove powder had a linear effect, and the interaction of gelatins and clove powder had a significant effect on changes in redness. The effects of cinnamon and clove powder on b* value were significant. In terms of sensory evaluation, increasing the cinnamon powder concentration increased the appearance scores, while in the case of fish gelatin, this trend was downward. The linear effect of cinnamon powder on taste was significant, while other variables had no significant effect on the taste of the samples. The sample texture was significantly affected by fish gelatin and clove powder. Increasing FG/BG from 0% to 2.5% increased the texture score, but after this range, a decrease in the texture score was observed. The overall acceptance of samples was more affected by spice powder compared to gelatin. By increasing the cinnamon powder and FG/BG, the overall acceptance increased and decreased, respectively. In conclusion, the optimal FG/BG and cinnamon and clove powder were introduced 1.479%, 0.288%, and 0.619% respectively.
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Affiliation(s)
- Nasrin Choobkar
- Department of Fisheries Faculty of Agriculture Kermanshah Branch Islamic Azad University Kermanshah Iran
| | - Amir Daraei Garmakhany
- Department of Food Science and Technology Toyserkan Faculty of Engineering and Natural Resources Bu-Ali Sina University Hamedan Iran
| | - Abdolraza R Aghajani
- Department of Food Science and Technology Faculty of Industrial and Mechanical Engineering Qazvin Branch Islamic Azad University Qazvin Iran
| | - Maryam Ataee
- Department of Food Science and Technology, Science and Research Tehran branch Islamic Azad University Tehran Iran
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Silva SH, Neves ICO, Meira ACFDO, Alexandre ACS, Oliveira NL, Resende JVD. Freeze-dried Petit Suisse cheese produced with ora-pro-nóbis (Pereskia aculeata Miller) biopolymer and carrageenan mix. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111764] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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3
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Lima Ribeiro AP, Guimarães JS, Teixeira Lago AM, Cardoso de Angelis Pereira M, Ronaldo de Abreu L, Pinto SM. Oat bran and sweeteners in petit-suisse cheese: Technological and nutritional properties and consumer acceptance. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Aljewicz M, Mulet-Cabero AI, Wilde PJ. A comparative study of the influence of the content and source of β-glucan on the rheological, microstructural properties and stability of milk gel during acidification. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106486] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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5
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Guénard-Lampron V, Bosc V, St-Gelais D, Villeneuve S, Turgeon SL. How do smoothing conditions and storage time change syneresis, rheological and microstructural properties of nonfat stirred acid milk gel? Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104780] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Barbosa MLS, de Alencar ER, Leandro EDS, Borges RM, Mendonça MA, Ferreira WFDS. Characterization of fermented beverages made with soybean and Brazil nut hydrosoluble extracts. Int J Gastron Food Sci 2020. [DOI: 10.1016/j.ijgfs.2020.100228] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Trimigno A, Bøge Lyndgaard C, Atladóttir GA, Aru V, Balling Engelsen S, Harder Clemmensen LK. An NMR Metabolomics Approach to Investigate Factors Affecting the Yoghurt Fermentation Process and Quality. Metabolites 2020; 10:metabo10070293. [PMID: 32709034 PMCID: PMC7408429 DOI: 10.3390/metabo10070293] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 07/15/2020] [Accepted: 07/16/2020] [Indexed: 11/19/2022] Open
Abstract
A great number of factors can influence milk fermentation for yoghurt production such as fermentation conditions, starter cultures and milk characteristics. It is important for dairy companies to know the best combinations of these parameters for a controlled fermentation and for the desired qualities of yoghurt. This study investigates the use of a 1H-NMR metabolomics approach to monitor the changes in milk during fermentation from time 0 to 24 h, taking samples every hour in the first 8 h and then at the end-point at 24 h. Three different starter cultures (L. delbrueckii ssp. bulgaricus, S. thermophilus and their combination) were used and two different heat treatments (99 or 105 °C) were applied to milk. The results clearly show the breakdown of proteins and lactose as well as the concomitant increase in acetate, lactate and citrate during fermentation. Formate is found at different initial concentrations depending on the heat treatment of the milk and its different time trajectory depends on the starter cultures: Lactobacillus cannot produce formate, but needs it for growth, whilst Streptococcus is able to produce formate from pyruvate, therefore promoting the symbiotic relationship between the two strains. On the other hand, Lactobacillus can hydrolyze milk proteins into amino acids, enriching the quality of the final product. In this way, better insight into the protocooperation of lactic acid bacteria strains and information on the impact of a greater heat treatment in the initial matrix were obtained. The global chemical view on the fermentations provided using NMR is key information for yoghurt producers and companies producing starter cultures.
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Affiliation(s)
- Alessia Trimigno
- Chemometrics and Analytical Technology Section, Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark; (A.T.); (V.A.); (S.B.E.)
| | - Christian Bøge Lyndgaard
- DTU COMPUTE, Department of Applied Mathematics and Computer Science, Technical University of Denmark, Richard Petersens Plads, 2800 Kgs. Lyngby, Denmark; (C.B.L.); (G.A.A.)
| | - Guðrún Anna Atladóttir
- DTU COMPUTE, Department of Applied Mathematics and Computer Science, Technical University of Denmark, Richard Petersens Plads, 2800 Kgs. Lyngby, Denmark; (C.B.L.); (G.A.A.)
| | - Violetta Aru
- Chemometrics and Analytical Technology Section, Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark; (A.T.); (V.A.); (S.B.E.)
| | - Søren Balling Engelsen
- Chemometrics and Analytical Technology Section, Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark; (A.T.); (V.A.); (S.B.E.)
| | - Line Katrine Harder Clemmensen
- DTU COMPUTE, Department of Applied Mathematics and Computer Science, Technical University of Denmark, Richard Petersens Plads, 2800 Kgs. Lyngby, Denmark; (C.B.L.); (G.A.A.)
- Correspondence:
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Wu Q, Punter MTJJM, Kodger TE, Arnaudov L, Mulder BM, Stoyanov S, van der Gucht J. Gravity-driven syneresis in model low-fat mayonnaise. SOFT MATTER 2019; 15:9474-9481. [PMID: 31696190 DOI: 10.1039/c9sm01097a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Low-fat food products often contain natural, edible polymers to retain the desired mouth feel and elasticity of their full-fat counterparts. This type of product, however, can suffer from syneresis: densification due to the expulsion of fluid. Gaining insight into the physical principles governing syneresis in such soft hybrid dispersions remains a challenge from a theoretical perspective, as experimental data are needed to establish a basis. We record non-accelerated syneresis in a model system for low-fat mayonnaise: a colloid polymer mixture, consisting of oil in water emulsion with starch in the aqueous phase. We find the flow rate of expelled fluid to be proportional to the difference in hydrostatic pressure over the system. The osmotic pressure of the added starch, while being higher than the hydrostatic pressure, does not prevent syneresis because the soluble starch is lost to the expelled fluid. From these findings, we conclude that forced syneresis in these systems can be described as a gravity-driven porous flow through the densely packed emulsion, explainable with a model based on Darcy's law.
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Affiliation(s)
- Qimeng Wu
- Physical Chemistry and Soft Matter, Wageningen University and Research, Stippeneng 4, 6708 WE, Wageningen, The Netherlands.
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Körzendörfer A, Schäfer J, Hinrichs J, Nöbel S. Power ultrasound as a tool to improve the processability of protein-enriched fermented milk gels for Greek yogurt manufacture. J Dairy Sci 2019; 102:7826-7837. [DOI: 10.3168/jds.2019-16541] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Accepted: 05/04/2019] [Indexed: 11/19/2022]
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10
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Rubel IA, Iraporda C, Gallo A, Manrique GD, Genovese DB. Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.03.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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11
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FANGMEIER M, KEMERICH GT, MACHADO BL, MACIEL MJ, Souza CFVD. Effects of cow, goat, and buffalo milk on the characteristics of cream cheese with whey retention. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.39317] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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Schäfer J, Sebald K, Dunkel A, Hofmann T, Rosenthal I, Schuster R, Atamer Z, Hinrichs J. A feasibility study on the pilot scale manufacture of fresh cheese from skim milk retentates without acid whey production: Effect of calcium content on bitterness and texture. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.01.012] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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13
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Guénard-Lampron V, St-Gelais D, Villeneuve S, Turgeon SL. Individual and sequential effects of stirring, smoothing, and cooling on the rheological properties of nonfat yogurts stirred with a technical scale unit. J Dairy Sci 2019; 102:190-201. [DOI: 10.3168/jds.2018-14565] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2018] [Accepted: 07/09/2018] [Indexed: 11/19/2022]
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14
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Ribeiro LR, Leite Júnior BRDC, Cristianini M. Effect of high-pressure processing on the characteristics of cheese made from ultrafiltered milk: Influence of the kind of rennet. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.10.012] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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15
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Development of creamy milk chocolate dessert added with fructo-oligosaccharide and Lactobacillus paracasei subsp. paracasei LBC 81. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.039] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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16
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Evaluation of ready-to-use SMLS and DWS devices to study acid-induced milk gel changes and syneresis. ACTA ACUST UNITED AC 2016. [DOI: 10.1007/s13594-016-0281-6] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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17
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Pang Z, Deeth H, Sharma R, Bansal N. Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gels. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.06.005] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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18
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19
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Post-processing of concentrated fermented milk: influence of temperature and holding time on the formation of particle clusters. ACTA ACUST UNITED AC 2011. [DOI: 10.1007/s13594-011-0046-1] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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20
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Santos PHS, Campanella OH, Carignano MA. Brownian Dynamics Study of Gel-Forming Colloidal Particles. J Phys Chem B 2010; 114:13052-8. [DOI: 10.1021/jp105711y] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- P. H. S. Santos
- Department of Agricultural and Biological Engineering, Purdue University, 225 South University Street, West Lafayette, Indiana 47907, United States, and Department of Biomedical Engineering and Chemistry of Life Processes Institute, Northwestern University, 2145 Sheridan Road, Evanston, Illinois 60208, United States
| | - O. H. Campanella
- Department of Agricultural and Biological Engineering, Purdue University, 225 South University Street, West Lafayette, Indiana 47907, United States, and Department of Biomedical Engineering and Chemistry of Life Processes Institute, Northwestern University, 2145 Sheridan Road, Evanston, Illinois 60208, United States
| | - M. A. Carignano
- Department of Agricultural and Biological Engineering, Purdue University, 225 South University Street, West Lafayette, Indiana 47907, United States, and Department of Biomedical Engineering and Chemistry of Life Processes Institute, Northwestern University, 2145 Sheridan Road, Evanston, Illinois 60208, United States
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DE SÁ ESTELAMARYFERNANDES, BORDIGNON-LUIZ MARILDET. The effect of transglutaminase on the properties of milk gels and processed cheese. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00568.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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22
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Mortazavian AM, Rezaei K, Sohrabvandi S. Application of Advanced Instrumental Methods for Yogurt Analysis. Crit Rev Food Sci Nutr 2009; 49:153-63. [DOI: 10.1080/10408390701764807] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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23
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Le Feunteun S, Mariette F. PFG−NMR Techniques Provide a New Tool for Continuous Investigation of the Evolution of the Casein Gel Microstructure after Renneting. Macromolecules 2008. [DOI: 10.1021/ma702246m] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Steven Le Feunteun
- Cemagref, Food Process Engineering Research Unit, CS 64426, 17 avenue de Cucillé, 35044 Rennes, Cedex, France
| | - François Mariette
- Cemagref, Food Process Engineering Research Unit, CS 64426, 17 avenue de Cucillé, 35044 Rennes, Cedex, France
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Le Feunteun S, Mariette F. Impact of casein gel microstructure on self-diffusion coefficient of molecular probes measured by 1H PFG-NMR. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:10764-10772. [PMID: 18047279 DOI: 10.1021/jf071982v] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
The translational dynamics of poly(ethylene glycol) (PEG) polymers with molecular weights (Mw) varying from 6x10(2) to 5x10(5) were investigated by pulsed field gradient NMR in casein suspensions and in gels induced by acidification, enzyme action, and a combination of both. For molecules with Mw<or=1020, the diffusion was only dependent on the casein concentration whatever the molecular weight of the probe or the sample studied. However, for PEG with Mw>or=8000, there was strong dependence of diffusion on PEG size and on the casein network structure as revealed by scanning electron microscopy images. The diffusion coefficients of the two largest PEGs were increased after coagulation by amounts that depended on the internal structure of the gel. In addition, the 527,000 g/mol PEG was found to deviate from Gaussian diffusion behavior to greater or lesser extents according to the casein concentration and the sample microstructure. The results are discussed in terms of network rearrangements.
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25
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Myllärinen P, Buchert J, Autio K. Effect of transglutaminase on rheological properties and microstructure of chemically acidified sodium caseinate gels. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2005.10.031] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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27
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Gierczynski I, Labouré H, Sémon E, Guichard E. Impact of hardness of model fresh cheese on aroma release: in vivo and in vitro study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:3066-73. [PMID: 17385886 DOI: 10.1021/jf0633793] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Using atmospheric pressure chemical ionization-mass spectrometry, aroma release was investigated in vivo and in vitro from three cheese-like gels with different hardnesses. In vivo, nosespace experiments were performed with 14 subjects. Results showed that the harder gel induced a greater and a faster release of all aroma compounds. In vitro, aroma release was followed in a mouth simulator where breakdown was mechanically produced. The same rate of stirring was applied to the three gels. In these conditions, we found that the amount of aroma released from the three gels was not discriminant. Thus, modification of gel structure had a strong impact on in vivo aroma release, but structural variations alone were not sufficient to induce a greater release. Natural breakdown provided by panelists during food consumption and adapted to the texture of the food was proposed to be the key parameter affecting in vivo aroma release.
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Affiliation(s)
- Isabelle Gierczynski
- Unité Mixte de Recherche Flaveur Vision et Comportement du consommateur, ENESAD-INRA, 17 rue Sully, BP 86510, 21065 Dijon Cedex, France.
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JAROS DORIS, HEIDIG CORA, ROHM HARALD. ENZYMATIC MODIFICATION THROUGH MICROBIAL TRANSGLUTAMINASE ENHANCES THE VISCOSITY OF STIRRED YOGURT. J Texture Stud 2007. [DOI: 10.1111/j.1745-4603.2007.00093.x] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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29
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Ramírez-Gilly M, Martínez-Padilla L, Manero O. Particle image velocimetry applied to suspensions of millimetric-size particles using a vane-in-a-large-baffled-cup rheometer. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2005.12.046] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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30
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Effect of dairy farm and milk refrigeration on microbiological and microstructural characteristics of matured Serra da Estrela cheese. Int Dairy J 2006. [DOI: 10.1016/j.idairyj.2005.08.010] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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31
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Li J, Dalgleish DG. Controlled proteolysis and the properties of milk gels. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:4687-95. [PMID: 16787016 DOI: 10.1021/jf060284s] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
Milk gels induced by partial proteolysis of the kappa-casein followed by acidification were studied, and their gelation behavior was compared to that of milk gels induced by simultaneous acidification and renneting, using dynamic rheology. There were generally two stages (at pH values below and above 5.0) in the gelation of the milk whose kappa-casein had been partially proteolyzed and acidified. The onset of gelation was at higher pH as the degree of kappa-casein proteolysis increased. The development of G' immediately after the onset of gelation was faster in the milk gels induced by simultaneous acidification and renneting, because of the continuing kappa-casein proteolysis. Preheat treatment caused the onset of gelation to occur at higher pH than for unheated milk. However, the maximum tan delta during gelation always occurred at the same pH (for a given concentration of acidulant), and its value and position were independent of the extent of renneting and whether the milks had been heat treated. The results are discussed in terms of the interactions between casein micelles occurring during gelation.
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Affiliation(s)
- Jie Li
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
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32
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Magenis RB, Prudencio ES, Amboni RDMC, Cerqueira Junior NG, Oliveira RVB, Soldi V, Benedet HD. Compositional and physical properties of yogurts manufactured from milk and whey cheese concentrated by ultrafiltration. Int J Food Sci Technol 2006. [DOI: 10.1111/j.1365-2621.2005.01100.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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33
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Suri S, Banerjee R. In vitro evaluation ofin situ gels as short term vitreous substitutes. J Biomed Mater Res A 2006; 79:650-64. [PMID: 16826595 DOI: 10.1002/jbm.a.30917] [Citation(s) in RCA: 77] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Dysfunction of the vitreous humor, present in the posterior cavity of the eye, leads to its detachment from the retina and vision loss. In this study, biopolymers were evaluated as in situ gels for short term vitreous substitution. Biophysical characterization revealed that the viscosity of the vitreous was >4000 cP at a shear rate of 0.15/s and it formed a gel with elastic modulus G' greater than the viscous modulus G''. Biopolymers of gellan and hyaluronic acid (8:2 w/w, 1% concentration) were low viscosity liquids at 37 degrees C and gelation was triggered both by the addition of 0.18 mM CaCl(2) as well as ocular temperature, thus making them feasible as in situ gels. Gelation was confirmed by viscoelastic moduli where G' was greater than G'', similar to the vitreous and unlike that of silicone oil, a common vitreous substitute. The gels had a viscosity >5000 cP at a shear rate of 0.512/s, excellent light transmittance and absence of syneresis. Contact angle studies with water and simulated ocular fluids showed that gellan hyaluronic acid gels had similar wetting properties to that of vitreous with contact angles of 27 degrees +/- 1 degrees , 36.7 degrees +/- 1.6 degrees , and 33.7 degrees +/- 0.5 degrees for water, simulated tear fluid, and simulated aqueous humor, respectively. The results of this study suggest that biopolymers of gellan and hylauronic acid are suitable as in situ gels, have biophysical properties similar to that of the vitreous, and may be promising as alternatives to silicone oil as short-term vitreous substitutes.
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Affiliation(s)
- S Suri
- School of Biosciences and Bioengineering, Indian Institute of Technology Bombay, Mumbai 400076, India
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Mezzenga R, Schurtenberger P, Burbidge A, Michel M. Understanding foods as soft materials. NATURE MATERIALS 2005; 4:729-40. [PMID: 16195765 DOI: 10.1038/nmat1496] [Citation(s) in RCA: 439] [Impact Index Per Article: 23.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
Foods make up some of the most complex examples of soft condensed matter (SCM) with which we interact daily. Their complexity arises from several factors: the intricacy of components, the different aggregation states in which foods are encountered, and the multitude of relevant characteristic time and length scales. Because foodstuffs are governed by the rules of SCM physics but with all the complications related to real systems, the experimental and theoretical approaches of SCM physics have deepened our comprehension of their nature and behaviour, but many questions remain. In this review we discuss the current understanding of food science, by considering established SCM methods as well as emerging techniques and theoretical approaches. With their complexity, heterogeneity and multitude of states, foods provide SCM physics with a challenge of remarkable importance.
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Affiliation(s)
- Raffaele Mezzenga
- Department of Physics, University of Fribourg, Perolles, Fribourg, CH-1700 Switzerland.
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van Vliet T, Lakemond CM, Visschers RW. Rheology and structure of milk protein gels. Curr Opin Colloid Interface Sci 2004. [DOI: 10.1016/j.cocis.2004.09.002] [Citation(s) in RCA: 79] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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