Ruoyan Liu, Xinya Wang, H. Douglas Goff, Steve W. Cui
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引用次数: 0
Abstract
Yellow mustard gum (YMG) and fenugreek gum (FG) are both natural hydrocolloids derived from plant seeds. They showed synergistic effects of increased viscosity upon mixing thus expanding their applications. In this study, a synergistic YMG-FG (7:3) blend of different total gum concentrations (0%, 0.05%, 0.1%, 0.15%, 0.2% and 0.25%, w/w) was used to develop a whipping cream formula with dairy fat replaced by palm kernel oil. Whipping creams of both liquid emulsion and whipped cream were characterised in terms of particle size, rheological properties, whippability and foam stability, texture and microstructure. The liquid emulsion before whipping showed a shear-thinning behaviour regardless of the gum concentration. Upon whipping, the overrun of whipped cream decreased while the foam stability increased with increasing gum mixture content. The whipped cream with the addition of gum mixture retained the shape after storing overnight at 22 °C in comparison with two collapsed commercial samples. The whipped cream with 0.1% gum mixture exhibited optimal foam stability and textural properties among all the samples. Overall, the synergistic blend of YMG-FG can be used as a natural stabiliser in formulating non-dairy fat whipping cream products to improve foam stability and airy/fluffy texture.
期刊介绍:
The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.