Stability of whipped dairy creams containing locust bean gum/lambda-carrageenan mixtures during freezing-thawing processes
2001
Camacho, M.M. | Martinez-Navarrete, N. | Chiralt, A.
The role of locust bean gum (LBG)-lambda-carrageenan mixtures on the stability of whipped dairy creams in freezing-thawing processes was analysed as a function of the gum concentration (between 0 and 0.1% w/w). DSC analysis of ice crystallisation in the cream aqueous phase was carried out in order to know the influence of the hydrocolloid ratio on freezable water content. From this analysis, a potential cryostabiliser effect of whey proteins could be deduced since they provoked an increase in the Tm' value. Changes in overrun, viscoelastic behaviour (creep compliance parameters) and stiffness (extrusion test) due to freezing-thawing and frozen storage (1 month at -18 degrees C) of the whipped cream were analysed in samples. Freezing provoked collapse of the foam structure, but samples containing lambda-carrageenan at concentration greater than 0.085% showed a well preserved firmness, as deduced from the small changes observed in their viscoelastic parameters. The lambda-carrageenan cryoprotection mechanism is not based on the freezable water content reduction since this value was similar for all gum mixtures.
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