Abstract
ABSTRACTAcid milk beverages were made by homogenizing and diluting acid milk gels made with glucono‐b‐lactone. A central composite experimental design and response suqace methodology were used. Colloidal stability was assessed by the amount of surface whey produced during storage, the flow behaviour and particle size distribution. Using regression analysis a second order polynomial model satisfactorily predicted the effect of pectin concentration on whey separation (R2= 0.88). Whey separation was significantly decreased by pectin concentration and increased by the quadratic term for pectin concentration (P < 0.001). Neither of the other variables had a significant effect on any of the indices of colloidal stability. The prediction equations for the variables flow behaviour index and particle size distribution had much lower values (I 0.63). It is suggested that pectin prevented the aggregation of casein‐gel fragments; evidence for this was also provided by confocal scanning laser micrographs of beverages made with various concentrations of pectin.
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