Abstract
In this study, the apparent viscosity of a skim milk based dessert was optimized through the use of a 5-level Central Composite Design. The effect of carrageenan, guar gum, sucrose and pH on the dessert's apparent viscosity was esti-mated. The dessert's flow behavior was also analyzed. A rotational viscometer was used for the the apparent viscosity measurements. All formulations presented a non-Newtonian, shear-thinning behavior. Except for carrageenan concentration, all of the design factors affected apparent viscosity, being the effects better described by second order polynomial models. The following combinations of the variable ingredients yielded the best apparent viscosity: guar gum concentration: 0.0-0.315% (w/w) and sucrose concentration: 5.000-8.615% (w/w); or guar gum concentration: 0.109-0.315% (w/w) and sucrose concentration: 5.000-11.000% (w/w); in both cases, carrageenan and pH were kept at 0.020% (w/w) and 6.50, respectively.
Highlights
Consumption of foods containing saturated fat is considered to contribute to the development of heart diseases and colon cancer [1,2]
The following combinations of the variable ingredients yielded the best apparent viscosity: guar gum concentration: 0.0% - 0.315% (w/w) and sucrose concentration: 5.000% - 8.615% (w/w); or guar gum concentration: 0.109% 0.315% (w/w) and sucrose concentration: 5.000% - 11.000% (w/w); in both cases, carrageenan and pH were kept at 0.020% (w/w) and 6.50, respectively
We describe the use of response surface methodology to optimize the apparent viscosity of a semi-solid skim milk-based dessert, aiming to improve creaminess, a key-sensory attribute of dairy desserts
Summary
Consumption of foods containing saturated fat is considered to contribute to the development of heart diseases and colon cancer [1,2]. Reduction in the release of flavors, a severe technological limitation, has been associated with the presence of high fat contents in foods such as ice creams and custards, which are semi-solid, typically whole or semi-skimmed milk dairy desserts [3,4,5]. New food systems presenting lower saturated fat content have been proposed [6,7,8]. Semi-solid dairy desserts are foods with high sensory appeal, usually containing fat milk, thickeners, sucrose and a flavoring agent [9,10]. The addition of λcarrageenan resulted in an increment in viscosity of semi-solid dairy desserts, and, most of the resulting products presented a clear gel-like behavior [11]
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