Textural and sensory properties of a calcium-induced milk gel

被引：18

作者：

Siamand, Rahela ^{[1
]}

Deeth, Hilton C. ^{[2
]}

Al-Saadi, Jasim M. S. ^{[3
]}

机构：

[1] Salahaddin Univ, Coll Agr, Dept Food Sci, Erbil, Iraq

[2] Univ Queensland, Sch Agr & Food Sci, Brisbane, Qld 4072, Australia

[3] Tech Coll Agr, Dept Food Sci, Halabja, Sulimmania, Iraq

来源：

JOURNAL OF FOOD ENGINEERING | 2014年 / 139卷

关键词：

Milk gel; Calcium; Texture; Sensory; HEAT-STABILITY; GELATION;

D O I：

10.1016/j.jfoodeng.2014.04.014

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The textural and sensory properties of a calcium-induced milk gel prepared by heating skim milk with 720 mM added calcium chloride were investigated. Gel strength and water holding capacity of the gel increased and syneresis decreased during storage at 7 degrees C for 28 days at all calcium concentrations. Sensory studies showed that the gels were acceptable at added calcium concentrations of 7-13.5 mM; at higher concentrations, the sensory scores were lower. Adding sugar and flavours did not affect formation of the gels but increased their sensory scores. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：10 / 12

页数：3

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