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Resumen
The physico-chemical and tribo-rheological characteristics of calcium-induced skim milk gels obtained by heating of milk dispersions prepared with different concentrations of skim milk powder (10, 20 and 30% w/w) and calcium chloride (30, 60 and 90 mmol kg−1) were studied. The effect of pH on the gelation and on the final gel structure was also analyzed. For this purpose, the pH of selected samples was readjusted to the natural pH of milk of 6.66 after [ver mas...]
dc.contributor.authorOlivares, María Laura
dc.contributor.authorCostabel, Luciana Maria
dc.contributor.authorZorrilla, Susana E.
dc.contributor.authorVicente, J. de
dc.dateinfo:eu-repo/date/embargoEnd/2022-12-06
dc.date.accessioned2021-12-06T16:37:16Z
dc.date.available2021-12-06T16:37:16Z
dc.date.issued2022-03
dc.identifier.issn0268-005X
dc.identifier.otherhttps://doi.org/10.1016/j.foodhyd.2021.107335
dc.identifier.urihttp://hdl.handle.net/20.500.12123/10857
dc.identifier.urihttps://www.sciencedirect.com/science/article/abs/pii/S0268005X21007517
dc.description.abstractThe physico-chemical and tribo-rheological characteristics of calcium-induced skim milk gels obtained by heating of milk dispersions prepared with different concentrations of skim milk powder (10, 20 and 30% w/w) and calcium chloride (30, 60 and 90 mmol kg−1) were studied. The effect of pH on the gelation and on the final gel structure was also analyzed. For this purpose, the pH of selected samples was readjusted to the natural pH of milk of 6.66 after the calcium salt addition. The gelation process was analyzed by rheometry throughout temperature and time sweeps. Gelation at temperatures lower than 70 °C was observed in samples with 10% w/w of skim milk powder (SM) and 30 mmol kg−1 of calcium chloride or similar ratio, when the amount of calcium remaining in the serum phase is enough to induce gel formation. The results obtained from temperature sweeps also suggest that the pH strongly affects the temperature at which gelation initiates. Structuring parameters confirmed these results. From time sweeps, it was observed that the kinetics of gelation depended on both composition and pH. Gels obtained using higher SM concentrations (20 and 30% w/w) showed better physical properties (low syneresis and high water holding capacity). Confocal laser microscopy images also showed a more homogeneous structure in those samples. Higher SM and calcium chloride concentrations improved the lubrication characteristics analyzed by tribology. Friction factors at 10 mm s−1 (typical speed in oral processing) decreased as the SM concentration increased. It is concluded that calcium-induced skim milk gels with different microstructure can be obtained by varying the concentration of skim milk powder and calcium salt added, and pH adjustment.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherElsevieres_AR
dc.relationinfo:eu-repograntAgreement/INTA/2019-PD-E7-I152-001/2019-PD-E7-I152-001/AR./Alimentos nutracéuticos, funcionales o para regímenes especiales.es_AR
dc.rightsinfo:eu-repo/semantics/embargoedAccesses_AR
dc.sourceFood Hydrocolloids 124, Part B : 107335 (March 2022)es_AR
dc.subjectLechees_AR
dc.subjectMilkeng
dc.subjectLeche Desnatadaes_AR
dc.subjectSkim Milkeng
dc.subjectReologíaes_AR
dc.subjectRheologyeng
dc.subjectCalcioes_AR
dc.subjectCalciumeng
dc.subjectGeleses_AR
dc.subjectGelseng
dc.subjectpHes_AR
dc.titleCalcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical propertieses_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/acceptedVersiones_AR
dc.description.origenEEA Rafaelaes_AR
dc.description.filFil: Olivares, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química, Argentinaes_AR
dc.description.filFil: Olivares, María Laura. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Desarrollo Tecnológico para la Industria Química; Argentinaes_AR
dc.description.filFil: Costabel, Luciana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea; Argentinaes_AR
dc.description.filFil: Costabel, Luciana Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigación de la Cadena Láctea; Argentinaes_AR
dc.description.filFil: Zorrilla, Susana E. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química; Argentinaes_AR
dc.description.filFil: Zorrilla, Susana E. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Desarrollo Tecnológico para la Industria Química; Argentinaes_AR
dc.description.filFil: Vicente, J. de University of Granada. Faculty of Sciences. Department of Applied Physics and Excellence Research Unit “Modeling Nature” (MNat); Españaes_AR
dc.subtypecientifico


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