Potential application of ultra-high pressure homogenization in the physico-chemical stabilization of tiger nuts' milk beverage

被引：43

作者：

Codina-Torrella, I. ^{[1
]}

Guamis, B. ^{[1
]}

Ferragut, V. ^{[1
]}

Trujillo, A. J. ^{[1
]}

机构：

[1] Univ Autonoma Barcelona, CERPTA, XaRTA, Dept Ciencia Anim & Aliments,XaRTA,TECNIO,MALTA C, Barcelona, Spain

来源：

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | 2017年 / 40卷

关键词：

Tiger nuts' milk beverage; Ultra-high pressure homogenization (UHPH); Colloidal stability; Physico-chemical characteristics; Additive-free; CHUFA CYPERUS-ESCULENTUS; FAT GLOBULE SIZE; BOVINE-MILK; WHEY-PROTEIN; SHELF-LIFE; L TUBERS; OXIDATION; QUALITY; PEROXIDASE; SOYMILK;

D O I：

10.1016/j.ifset.2016.06.023

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The present study aimed to evaluate the effect of UHPH treatments (at 200 and 300 MPa and 40 degrees C of inlet temperature) on the physico-chemical characteristics of tiger nuts' milk beverages, in comparison with the raw beverage and the product treated by a conventional homogenization-pasteurization (18 + 4 MPa, 80 degrees C, 15 s) without stabilizers (H-P1) or with them (H-P2). The long term evaluation of samples showed that UHPH-treated beverages presented the highest colloidal stability, principally against creaming, due to the reduction in particle size and the new particle interactions, even if comparing with H-P2 beverage. Peroxidase activity showed the highest reduction after applying 300 MPa treatment, and regarding fat oxidation reactions, 200 MPa-treated beverage appeared to be the most stable. In this sense, the UHPH is presented as an emerging technology for obtaining tiger nuts' milk beverages free of additives with improved physico-chemical characteristics. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：42 / 51

页数：10

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