Milk Desserts Research Articles

Research on the formation of the structure of dairy desserts with a combined composition of raw materials under the influence of technological factors

Subject of study. Dairy products are complex in chemical composition and have a complex of various properties that affect the quality of the fnished product, in particular, its structure. Consumer demands for food quality are constantly growing, which leads to the improvement of technological processes. Therefore, the study of the influence of technological factors in the production of dairy products for dessert purposes on the formation of their structure is an urgent issue. The study aimed to investigate the influence of technological factors, in particular, different temperature regimes of packaging on the structure of the fnished product. The results. The article presents the results of studies on the formation of the structure of pudding and cream packaged at different temperatures. It has been shown that the flow curves of dairy desserts, characteristic of thixotropic systems, change their structure under the influence of mechanical loads. It was found that samples of dairy desserts packaged immediately after thermomechanical processing had a lower thixotropy coefcient compared to samples packaged after cooling. It was found that the viscosity of the retentate-based milk dessert was 10-20 % lower than that of a similar product based on butter. In addition, the viscosity values for retentate-based pudding were 20- 30 % higher than for cream. Conclusions. It has been proved that the temperature of the packaging of dairy desserts, as one of the decisive technological factors, has an impact on the formation of the structure, and, as a result, on the quality of the fnished product. For example, to produce dairy desserts with a consistency typical of pudding or cream, it is necessary to pack at a temperature of at least 65°C. At the same time, the viscosity and ultimate shear stress for cream should be in the range of 55...75 Pa-s and 70...100 Pa, respectively, for pudding - 117...124 Pa-s and 90...110 Pa, respectively. Key words: dairy desserts, creams, puddings, combined composition of raw materials, temperature conditions, packaging, structure, rheological indicators, quality.

Application of the Ohmic Heating Process to Make a Semolina Dessert with Milk

Traditional milk desserts are one of the most essential dessert groups that Turkish society consumes. Due to foaming activity, it was aimed to investigate the feasibility of the ohmic heating system to produce a semolina dessert with milk. Hence, an ohmic heating treatment was used to heat the milk, semolina, and sugar mix from 20°C to 100°C using three different voltage gradients (15, 17.5, and 20 V/cm) and then boil for two minutes. It was found that the current value escalated from 20°C to approximately 86°C but decreased after 86°C due to foaming. Since the total consumed energy during the ohmic cooking treatment was inversely proportional to the treatment time, the total consumed energy values decreased based on the rising voltage gradient. As a result, the feasibility of the ohmic heating treatment for making a traditional semolina dessert with milk was determined in this study.

Scientific approaches to the creation of technology structured milk desserts with a combined composition of raw materials

One of the promising areas of the dairy industry is the production of combined products. Its essence consists in the directed regulation of the constituent components of products in order to improve their composition and properties. Today, dairy desserts are one of the most popular products on the domestic market. In order to expand the range of dairy desserts, improve their structure and quality, increase the nutritional value and reduce the calorie content, it is rational to use non-traditional raw materials that contain the necessary functional ingredients. To obtain dairy desserts with a certain structure, it is necessary to use the appropriate components of animal and plant origin. For example, milk powder, milk and whey concentrates, condensed milk products, hydrocolloids (food fibers, starch, gelatin, cellulose derivatives, gums, etc.). Justification of the use of the above-mentioned components during the development of the technology of dairy desserts with a combined composition of raw materials is an actual direction of scientific research. The purpose of the work was to develop a scientifically based model for combining protein and carbohydrate components in the composition of dairy desserts with gel-like and complex dispersed structures and to create pudding and cream technology. The article presents a developed model of combining protein and carbohydrate components in structured dairy desserts. Based on the model of combining carbohydrate and protein components in dairy desserts, we have developed cream and pudding technologies based on buttermilk or retentate. In order to obtain dairy desserts with aggregative stability, it is necessary to carry out thermomechanical processing at a temperature of 80–85 °C with constant mixing and agitator revolutions of 2800 rpm, followed by packaging without cooling. The organoleptic and physico-chemical parameters of the produced samples of dairy desserts were studied. It was established that dairy desserts have the maximum moisture retention capacity – 100%, their sugar and fat content is 43–52% and 33–47% lower, respectively, and the protein content is 3–5 times higher than in traditional types of desserts. It has been proven that on the basis of the developed and scientifically based model of combining protein and carbohydrate components, low-calorie structured dairy desserts with high protein content, low fat and sugar content and appropriate quality indicators were obtained. Key words: dairy desserts, creams, puddings, combined composition of raw materials, technology, structure, secondary dairy raw materials, whey proteins, hydrocolloids.

The associations of dietary patterns with depressive and anxiety symptoms: a prospective study

BackgroundDiet is increasingly recognized as an important risk factor for mental health. However, evidence regarding the association between diet pattern and depressive and anxiety symptoms is limited. We aimed to investigate the associations of dietary patterns characterized by a set of nutrients of interest with depressive and anxiety symptoms.MethodsThe analyses included a total of 126,819 participants in the UK Biobank who had completed at least two dietary questionnaires. Dietary data were obtained through 24-h dietary assessment at baseline between 2006 and 2010 and four rounds of online follow-ups between 2011 and 2012. Reduced rank regression was applied to derive dietary patterns (DPs) explaining variability in energy density, free sugars, saturated fat, and fiber intakes. Depressive and anxiety symptoms were measured by the Patient Health Questionnaire-9 and General Anxiety Disorder-7 between 2016 and 2017, respectively. Logistic regression models were performed to investigate the associations between dietary patterns and depressive and anxiety symptoms.ResultsDuring a mean follow-up of 7.6 years, 2746 cases of depressive symptoms and 2202 cases of anxiety symptoms were recorded. Three major DPs were derived, explaining 74% of the variation in nutrients hypothesized to be related to depressive and anxiety symptoms. DP1 was characterized by high intakes of chocolate, confectionery, butter, and low vegetable/fruit intakes. Compared to the lowest quintile of DP1, the odds ratio (95% confidence interval) of depressive symptoms for Q2–Q5 was 0.82 (0.72–0.93), 0.86 (0.76–0.98), 1.02 (0.90–1.15), and 1.17 (1.03–1.32), respectively. Compared to the lowest quintile of DP1, the odds ratio (95% CI) of anxiety symptoms for Q2–Q5 was 0.84 (0.73–0.97), 0.91 (0.79–1.05), 1.01 (0.88–1.15), and 1.18 (1.03–1.35), respectively. DP2 featured high intakes of sugar-sweetened beverages, added sugars, and low intakes of butter/cheese but showed no significant links to depressive or anxiety symptoms. DP3 was characterized by high butter and milk desserts and low alcohol/bread intakes. Compared to the lowest quintile of DP3, the odds ratio (95% CI) of depressive symptoms for Q2–Q5 was 0.90 (0.79–1.01), 1.00 (0.88–1.13), 1.06 (0.94–1.20), and 1.17 (1.03–1.32), respectively. Compared to the lowest quintile of DP3, the odds ratio (95% CI) of anxiety symptoms for Q2–Q5 was 0.90 (0.78–1.04), 1.05 (0.91–1.20), 1.02 (0.89–1.17), and 1.21 (1.05–1.38), respectively.ConclusionsA DP characterized by high intakes of chocolate and confectionery, butter, high-fat cheese, added sugars, along with low intakes of fresh fruit and vegetables, is associated with a higher risk of depressive and anxiety symptoms.

KEÇİ BOYNUZU TOZU İÇEREN SÜT ESASLI TATLI FORMÜLASYONLARINDA PEYNİRALTI SUYU KULLANIMININ ARAŞTIRILMASI

The objective of this study is to develop a dairy dessert produced with whey at different ratios and carob powder (5%). Five dessert samples prepared by different milk: whey (v/v) ratios were as follows: 100:0, 75:25, 50:50, 25:75 and 0:100. Dessert samples were analyzed in terms of some physiochemical, color, textural and sensory properties on the 1st, 7th and 14th days of storage. It was determined that the use of whey significantly affected the titratable acidity, water holding capacity, color parameters (L*, b* and ΔE values) and textural qualities of the milk dessert samples produced by adding carob powder. Significant differences were also observed in terms of sensory characteristics. As a result of the evaluations, the C sample, which was produced at 50% milk and 50% whey ratios, received the highest scores by the panelists compared to the other samples and became the most liked sample. According to the results obtained, it was determined that the use of whey in milk-based dessert formulations produced with the addition of carob powder contributed positively to the product in terms of sensory and physical properties.

The texture of non-fat yogurt with proteins isolates and concentrates

Yogurt is one of the most common fermented milk products. It is consumed directly as food or used for the production of fermented milk desserts and ice cream. The urgent task for yogurt producers is improving product quality due to additionally introduced protein components. In this study, an effect of protein isolates and concentrates on the rheological parameters of yogurt was evaluated. The methods included the determination of dynamic viscosity and texture indices, such as hardness, gumminess, chewiness, springiness, cohesiveness and adhesiveness. The prepared yogurt samples were investigated immediately and after 30 days of storage at a temperature of 4±2°C. The water-holding capacity was evaluated. It has been established that introduction of whey proteins makes it possible to increase the water-holding capacity to 77% and 80%, respectively. The highest value of dynamic viscosity (19.3 and 26.1 Pa·s) was found in the samples with isolate and concentrate of native whey proteins after 5 hours of fermentation. A decrease in dynamic viscosity with the introduction of milk protein isolate, soy protein concentrate and native whey protein isolate was observed after 5 hours of fermentation. Addition of the protein components led to a significant increase in texture indices, except for cohesiveness. The highest cohesiveness value of 0.4 N·s was found in the sample without protein components and in the sample with whey protein concentrate. The indicators of hardness, gumminess, chewiness, springiness and adhesiveness were the highest in the sample with native whey protein isolate.

Influence of the Gelatin Amount on the Indicators of a Defrosted Fermented Milk Dessert Texture

BACKGROUND: The expansion of the range and improvement of the quality are urgent tasks in the ice cream industry. Fermented milk desserts consumed defrosted and combining the properties of ice cream and fermented products can be considered new products. The selection of stabilizergelling agents and determination of their mass fraction are important stages in the development of the fermented milk dessert technology. Among them, gelatin is the most effective and convenient.
 AIM: The object of this study is to examine the effect of the gelatin amount on the structure and texture of defrosted fermented milk desserts.
 MATERIALS AND METHODS: Samples of desserts with a mass fraction of gelatin from 1,3 to 1,9% are the objects of this study. Rheological research methods for estimating the dynamic viscosity and indicators of consistency were used. The dispersion of the air phase of frozen samples and after storing at the temperature of 42С for 4 hours has been estimated.
 RESULTS: The dispersion of the air phase and texture characteristics, such as hardness, adhesiveness, adhesive force, apparent modulus, and recoverable deformation, were examined during the research. The research results show that increasing the gelatin amount did not influence the viscosity but decreased the overrun. Increasing the gelatin amount did not influence the average size of air bubbles after 4 h of storage. The influence of the gelatin amount on the texture indicators of the defrosted dessert was estimated. Adhesiveness and adhesive force with the increase in the gelatin amount by 0.3% were reduced by 16% and 912%, respectively. The obtained results have practical importance in the production and sale of defrosted fermented milk desserts.

Dairy Product Consumption and Preferences of Polish and Taiwanese Students—NPD Case Study

The present study determined the consumption and preferences of dairy products, especially fermented products, in respect of Polish and Taiwanese students, through their answers to seven research questions (RQs) as part of the design process. The research for the study was conducted in two countries: in Poland at WULS and in Taiwan at NCHU. Two-hundred students in total (19–25 years old) were selected for the study. Responses to the research questions were collected using Paper & Pen Personal Interview (PAPI). The results indicate that Taiwanese students were less likely to declare consuming dairy products daily compared to Polish students (p < 0.0001). Poles declared consuming dairy products every day, or once or several times a week, while Taiwanese declared several times a week or several times a month. A total of 89% of Polish students indicated milk as their most commonly consumed dairy product, followed by yoghurts (80%) and ripened cheeses (69%). A total of 95% of Taiwanese students also mentioned milk as their most consumed dairy product, then yoghurt (especially drinking yoghurt) (81%), milk desserts (70%) and Yakult (69%). In the case of fat content preference in yoghurt, Poles significantly preferred yoghurts with regular fat content, while Taiwanese significantly preferred fatty yoghurts (p < 0.0001). The most common characteristic of yoghurt that influenced Polish students’ purchase decisions was its composition, followed by its consistency, appearance and its sour taste. However, for Taiwanese, the most important factors were the consistency, price and sweetness of the yoghurt. Polish students were significantly more willing to pay a higher price for a dairy functional product than Taiwanese students (p = 0.0009). The responses obtained show differences and similarities in the preferences and consumption of these products between Polish and Taiwanese students. The results of this study were used to direct the next stage of the project’s development research, the goal of which was to develop a functional dairy product that meets the preferences of consumers.

Nutritional and sensory properties of low-fat milk dessert enriched with quinoa (Chenopodium quinoa Willd) Titicaca protein isolate.

The purpose of this work was to investigate the potential production of Titicaca quinoa protein isolated (TQPI) to improve the quality of low-fat desserts. In this study, low-fat desserts incorporating TQPI (0, 1%, 3%, and 5%) were produced. The results indicated that as TQPI increased, protein content, acidity, b*, hardness, and water-holding capacity (WHC) increased. Dessert containing 5% TQPI exhibited the highest values of hardness (63.23 ± 1.46g), adhesiveness (0.88 ± 0.19), gumminess (67.30 ± 1.41 g), chewiness (11.41 ± 0.46 mJ), protein content (18.09%), b*(20.75), WHC (50.65%), and acidity (25.9 °D) on the 21st day of the storage time. TQPI (1%) gave a better effect on taste, texture, and total acceptability in comparison with other fortified desserts. Electron microscopy shows that the fortified dessert containing 5% TQPI had a stronger network than the others. It can be concluded that desserts containing 1% TQPI presented a very good response as a potential new dairy product based on sensory properties.

Who Owns Bogurar Doi? An Ethnography of Placemaking and Craftsmanship in Bangladesh

Through an ethnography of Bogurar doi, a sweetened fermented milk dessert distinctive to the northern region of Bangladesh, I propose to explore the politics of naming of a food item linked to a place, especially in a geography that has witnessed three historic redrawings of borders, forced migration, and the changing form of labor involved in doi-making. Instead of the narratives of continuity of craft traditions, I trace three significant “movements” (West 2022) that are integral to Bogurar doi: (1) a history of “local” breeds of cows is produced by confluences (Banerjee-Dube 2016), thereby challenging notions of territoriality and taste-making (Leong-Salobir, Ray, and Rohel 2016); (2) a history of labor integral to doi-making, that of Goalas/Ghoshs, evident in the fictional representation of undivided Bengal and legends associated with Bogurar doi; and (3) everyday narratives of “repetition” (Sennett 2008) that is inherent to bodily labor performed on milk to create this microbial product. These three movements show how placemaking evolves at the cusp of ecology and changing forms of caste and labor associated with the milk trade. Taken together, these three movements challenge the mythic notion of continuity and provide a much-needed reading of ruptures and a processual reading of decolonization of placemaking in food traditions.

Development of low glycemic index instant Phirni (pudding) mix-its visco-thermal, morphological and rheological characterization

High amylose rice (HAR) and carboxymethyl cellulose (CMC) are the preferred choices for enhancement of resistant starch content and lowering of glycemic index in dairy desserts. The effects of different levels of skimmed milk powder (SMP): HAR flour (45:55 to 75:25) and CMC (0.1 to 1%) were investigated on physical characteristics of dry-mix and on texture profile parameters, resistant starch (RS), predicted glycemic index (pGI), glycemic load (GL) and overall acceptability of phirni (a traditional milk pudding). Design expert predicted SMP (70): HAR (30) and CMC (0.8%) as optimum levels for reducing the pGI and maximizing the RS content and other quality characteristics in phirni. RS content of phirni (4.38%) prepared from optimized dry-mix (ODM) was higher while pGI (48.12) and GL (7.50) were lower as compared to phirni prepared from market dry-mix (MDM). The visco-thermal properties of ODM and MDM also showed significant variations. Storage modulus (Gʹ) and loss modulus (Gʹʹ) indicated that ODM phirni was less solid than MDM phirni. Scanning electron micrographs showed fused structures in ODM, while coarse sheet like structures were observed across the surface of MDM. Thus, ODM can be a promising substitute for the available milk desserts for diabetic patients.

Can children use the A‐not a test?

Sensory scientists have adapted several sensory methods to fit children's cognitive abilities. Although several discrimination methods have been reported with children, the A-not-A test has not been studied yet. The aims of this work were to: (i) evaluate the feasibility of using the A-Not-A test with school-aged children, and (ii) compare how the framing of the question (overall differences vs. differences in liking) may influence the results. A total of 126 children were involved in the study. They participated in three sessions, each composed of a familiarization task with a visual stimuli and sample tasting with one of three dairy products (vanilla milk desserts, chocolate-flavored milk, and vanilla-flavored yogurt). Half of the children evaluated the samples in terms of overall differences and the other half in terms of differences in liking. Results from the familiarization step showed that children correctly identified the visual reference in the A-not-A test regardless of how the question was framed, suggesting that they were able to understand the methodology. In the case of tasting samples, children were significantly more likely to correctly identify the reference in two of the three studied dairy products, when the question was based on liking, as compared to the framing based on overall differences. Practical Applications Results from the present work showed that 8–13 year-old children were able to understand the A-Not-A test and use it to differentiate visual stimuli and tasted samples. However, the framing of the task had a significant effect on their performance. Framing the A-not-A task based on liking may show a higher ability to discriminate samples and provide more accurate results.

Dietary Regimen, Overweight, and Obesity in Human Nutrition Students and Other Majors: A Cross-Sectional Study.

Background Choosing a healthy diet is an increasingly a challenge for university students. The objective of this study was to compare diet and overweight/obesity in human nutrition students (HNS) and students of other careers (SOC) from a university located in Lima, Peru. Methods It was a cross-sectional study consisting of 158 students out of an initial sample of 170. Information was collected on the sociodemographic and anthropometric characteristics of the participants and a validated questionnaire was applied to evaluate the frequency of food consumption. Results There was no significant difference in diet between HNS and SOC (p > 0.05). HNS most frequently consumed yellow/orange vegetables (p = 0.020), purple vegetables (p = 0.049), citrus fruits (p = 0.029), eggs (p = 0.002), whole milk (p = 0.013), yogurt (p = 0.017), tofu (p = 0.003), olive oil (p = 0.003), other vegetable oils (p < 0.001), and alcoholic beverages (p = 0.037) than SOC. In contrast, HNS had a lower frequency of nonfried tuber intake (p = 0.039), fried tubers (p < 0.001), milk desserts (p = 0.048), flour fritters (p = 0.027), cookies with chocolate (p = 0.050), croissants (p = 0.030), cookies with filling (p = 0.024), candies (p = 0.006), and soda (p = 0.016) than SOC. Overweight/obesity was not different between HNS and SOC (p > 0.05). Conclusions This study found significant differences in the consumption of some foods between HNS and SOC. However, it found no significant difference in diet and overweight/obesity between HNS and SOC.

Study of the consistency of defrosted aerated fermented milk desserts by rheological methods

The aim of the research was to quantify the consistency of defrosted aerated fermented milk desserts. The objects of research were samples of desserts with a mass fraction of fat of 2.5%, in one of the samples whey protein concentrate was used (WPC). Rotational viscometry, penetrometric and thermostatic methods were used. It has been established that the use of WPC allows increasing dynamic viscosity by 4.5 times, mixture overrun by 1.4 times, dimensional stability (less shrinkage degree) by 1.26 times, adhesion by 1.65 times and stickiness by 1.93 times. Also, the hardness decreases by 1.6 times and the elastic modulus by 1.65 times. The results obtained are of practical importance in substantiating the composition, parameters of the production process and the sale of defrosted aerated fermented milk desserts.

Influence of Pea and Potato Protein Microparticles on Texture and Sensory Properties in a Fat-Reduced Model Milk Dessert

With increasing diet-related health issues and awareness of climate change, the demand for sustainable protein-based fat replacer increases. In this study, the impact of the incorporation of pea and potato protein microparticles in fat-reduced (−50%) milk desserts was tested texturally and sensorically. The incorporation of pea protein microparticles led to a harder texture and higher adhesiveness and creaminess, whereas these attributes were decreased by the incorporation of potato protein microparticles. Nevertheless, in both pea and potato milk desserts, an unwanted grassy, green, bean-like aroma was additionally perceived. For the potato milk dessert, further taste attributes such as bitterness and astringency were also disadvantageously impacted. Even though both potato and pea proteins are plant proteins, they have to be processed differently to obtain the desired results and to be suitable for different food applications.

Profile of Volatile Compounds in Dessert Yogurts Prepared from Cow and Goat Milk, Using Different Starter Cultures and Probiotics.

The purpose of this study was to determine the profile of volatile compounds (aroma) and overall flavor in dessert yogurts prepared from cow and goat milk, using three different, commercially available starter cultures, in the presence or absence of probiotic bacteria and to correlate this to organoleptic evaluation results obtained using a consumer acceptability method. The extraction of volatile compounds was carried out by solid phase micro-extraction; separation and analysis by gas chromatography-mass spectrometry. Variations among the different classes of compounds (i.e., aldehydes, alcohols, ketones, volatile acids, hydrocarbons, and terpenes) were recorded for different treatments. The results showed that the main volatiles in the cow milk dessert yogurts without Bifidobacterium BB-12 were: acetaldehyde, 2,3-butanedione, 2,3-pentanedione, 3-OH-2-butanone, 2-propanone, hexanoic acid and limonene). Respective volatiles in cow milk dessert yogurts with Bifidobacterium BB-12 were: acetaldehyde, pentanal, hexanal, the same ketones, acetic acid and limonene). The volatiles in goat milk dessert yogurts without Lactobacillus acidophilus LA-5 were: acetaldehyde, the same ketones, no carboxylic acids, limonene, camphene, α- and β-pinene. Respective volatiles in goat milk dessert yogurts with Lactobacillus acidophilus LA-5 were: aldehydes acetaldehyde, the same ketones, butanoic acid, α-pinene and camphene varying in concentration in different samples. Based on the results of volatiles and organoleptic evaluation, it can be concluded that dessert yogurts from cow milk without probiotic bacterial strains using the mild and classic starter cultures, and dessert yogurts from goat milk with probiotic bacterial strains using the classic and acidic starter cultures are found to be more organoleptically acceptable by consumers. In most cases, a positive correlation was found between dessert yogurt organoleptically determined flavor and volatiles (aldehydes, ketones and carboxylic acids).

Evaluation of apparent viscosity and syneresis of dairy dessert enriched of vitamin D 3 ‐loaded nanoniosomes produced by different surfactant

In this study, vitamin D3 in the niosomes based on various surfactants and cholesterol with different ratios was encapsulated using thin layer hydration-sonication method. It was found that the niosomes with Tween-20 and Tween-80 with ratio (80:20, w/w) had the lowest mean particle size and polydispersity index and the highest zeta potential magnitude. After preparing nanosystems containing vitamin D3, they were added to milk dessert, their apparent viscosity and syneresis were investigated. The impacts of different percentages of nano-niosomes used in the formulation of desserts indicated that at constant sugar to grape juice ratios, the apparent viscosity of all samples decreased. Moreover, it was determined that at a constant level of nano-niosomes, increasing grape juice to sugar ratio increased the viscosity of the samples while as the ratio increased the apparent viscosity of samples significantly decreased. Also, changes in the amount of syneresis were significantly dependent on the percentage of nano-niosomes. Practical applications The role of vitamin D3 deficiency in many diseases has been proven. On the contrary, due to the advantages that niosomes have over liposomes to successfully and efficiently delivering nutraceutical and bioactive compounds to the body, in this study, vitamin D3 was loaded in the structure of niosomes. Then, the best structure in terms of the highest yield and percentage of vitamin D3 was formulated to beneficial dairy dessert that prepared with grape juice in order to reduce the adverse effects of vitamin D deficiency in human societies.

Creamy coconut milk dessert with cocoa flavor: Proximate composition, texture profiling, and sensory evaluation

Creamy coconut milk dessert with cocoa flavor: Proximate composition, texture profiling, and sensory evaluation

Pea protein microparticulation using extrusion cooking: Influence of extrusion parameters and drying on microparticle characteristics and sensory by application in a model milk dessert

Microparticulated proteins are potential fat replacers to reduce the caloric value of foods. In contrast to whey protein, knowledge on the formation of microparticles based on pea protein using extrusion cooking is limited. This research aimed at evaluating the impact of extrusion parameters and subsequent effects of spray- and freeze-drying on the physico-chemical and sensorical characteristics of the resulting `functionalized´ pea protein microparticles. A method for pea protein microparticulation is presented. Extrusion parameters could be varied such that particles suitable for fat replacement in terms of size range were formed. Particle size was mainly dependent on extrusion temperature and residence time. The screw speed was of negligible influence. Post-extrusion spray- or freeze-drying did not affect the particle size. To assess the aggregation mechanism of particulation, the stabilizing forces were investigated by applying a protein interaction assay. It was found that pea protein microparticles were mainly stabilized by hydrophobic interactions. The ability of functionalized pea proteins to replace fat while maintaining authentic dairy flavour was tested sensorically in a model milk dessert. The incorporation of microparticles in a fat-reduced milk dessert resulted in almost the same creamy perception compared to the full-fat milk dessert as control. An important finding was that drying of the microparticles lowered undesired grassy/beany off-flavours, which are currently typical disadvantages of pea protein usage within food.

Justification of the duration of fermentation of milk mixture in technology of sour milk desserts

Justification of the duration of fermentation of milk mixture in technology of sour milk desserts