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Rheological properties of dairy desserts containing iota-carrageenan and maize starch

Dirk Verbeken, B Ryckaert, Olivier Thas UGent and Koen Dewettinck UGent (2006) MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL. 61(1). p.60-63
abstract
Dairy desserts were prepared using 5 ingredients: iota-carrageenan, skimmed milk powder (SMP), native maize starch, sucrose and water. The sucrose and water content was kept constant, while the effects of varying concentrations of carrageenan, SMP and starch on the dessert properties were studied using an experimental mixture design. To determine the rheological properties, desserts were subjected to both small deformation oscillation tests and large deformation penetration measurements. Laser diffraction was used to measure the size of starch granules and thus investigate the effect of the dessert composition on the swelling of starch during heating. Second-order Scheffe polynomials were fitted to the experimental data and used to make iso-carrageenan plots. Increasing the starch content at the expense of SMP resulted in an increase in the complex modulus and the gelation temperature of the desserts, but hardly caused a change in gel strength. Starch swelling was shown to be affected by the dessert composition, indicating the limited water availability for gelatinization.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
MILK, desserts (rheological properties, GELS, addition of carrageenan/starch, KAPPA-CARRAGEENAN, BEHAVIOR, MIXTURES
journal title
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
Milchwiss.-Milk Sci. Int.
volume
61
issue
1
pages
60 - 63
Web of Science type
Article
Web of Science id
000237445400017
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
0.528 (2006)
JCR rank
66/95 (2006)
JCR quartile
3 (2006)
ISSN
0026-3788
language
English
UGent publication?
yes
classification
A1
id
338276
handle
http://hdl.handle.net/1854/LU-338276
date created
2006-06-07 14:45:00
date last changed
2013-04-25 09:57:39
@article{338276,
  abstract     = {Dairy desserts were prepared using 5 ingredients: iota-carrageenan, skimmed milk powder (SMP), native maize starch, sucrose and water. The sucrose and water content was kept constant, while the effects of varying concentrations of carrageenan, SMP and starch on the dessert properties were studied using an experimental mixture design. To determine the rheological properties, desserts were subjected to both small deformation oscillation tests and large deformation penetration measurements. Laser diffraction was used to measure the size of starch granules and thus investigate the effect of the dessert composition on the swelling of starch during heating. Second-order Scheffe polynomials were fitted to the experimental data and used to make iso-carrageenan plots. Increasing the starch content at the expense of SMP resulted in an increase in the complex modulus and the gelation temperature of the desserts, but hardly caused a change in gel strength. Starch swelling was shown to be affected by the dessert composition, indicating the limited water availability for gelatinization.},
  author       = {Verbeken, Dirk and Ryckaert, B and Thas, Olivier and Dewettinck, Koen},
  issn         = {0026-3788},
  journal      = {MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL},
  keyword      = {MILK,desserts (rheological properties,GELS,addition of carrageenan/starch,KAPPA-CARRAGEENAN,BEHAVIOR,MIXTURES},
  language     = {eng},
  number       = {1},
  pages        = {60--63},
  title        = {Rheological properties of dairy desserts containing iota-carrageenan and maize starch},
  volume       = {61},
  year         = {2006},
}

Chicago
Verbeken, Dirk, B Ryckaert, Olivier Thas, and Koen Dewettinck. 2006. “Rheological Properties of Dairy Desserts Containing Iota-carrageenan and Maize Starch.” Milchwissenschaft-milk Science International 61 (1): 60–63.
APA
Verbeken, D., Ryckaert, B., Thas, O., & Dewettinck, K. (2006). Rheological properties of dairy desserts containing iota-carrageenan and maize starch. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 61(1), 60–63.
Vancouver
1.
Verbeken D, Ryckaert B, Thas O, Dewettinck K. Rheological properties of dairy desserts containing iota-carrageenan and maize starch. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL. 2006;61(1):60–3.
MLA
Verbeken, Dirk, B Ryckaert, Olivier Thas, et al. “Rheological Properties of Dairy Desserts Containing Iota-carrageenan and Maize Starch.” MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL 61.1 (2006): 60–63. Print.