Application of yellow mustard gum-fenugreek mixed gum in preparation of non-dairy fat whipping cream
黄芥子-胡芦巴混合胶在制备非乳脂搅打膏中的应用
Ruoyan Liu 1Xinya Wang 2H. Douglas Goff 1Steve W. Cui3
作者信息
- 1. Department of Food Science, University of Guelph, Guelph, Ontario, Canada
- 2. Department of Food Science, University of Guelph, Guelph, Ontario, Canada||Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
- 3. Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
- 折叠
摘要
黄芥胶(YMG)和胡芦巴胶(FG)都是来源于植物种子的天然亲水胶体。它们在混合时表现出粘度增加的协同效应，从而扩大了它们的应用。在本研究中，使用不同总胶浓度(0%，0.05%，0.1%，0.15%，0.2%和0.25%，w/w)的协同YMG-FG(7:3)共混物开发了以棕榈仁油替代乳脂的搅打奶油配方。对液体乳液和搅打奶油的搅打奶油进行了粒度、流变性能、可打性和泡沫稳定性、质构和微观结构表征。搅打前的液体乳液表现出剪切变稀行为，而与胶质浓度无关。搅打时，随着混合胶含量的增加，搅打奶油的溢出量降低，泡沫稳定性提高。在22℃贮存过夜后,添加胶质混合物的生奶油与两个坍塌的市售样品相比仍保持了原有的形状。在所有样品中，添加0.1%胶质的生奶油具有最佳的泡沫稳定性和质构特性。总之，YMG-FG的协同共混物可以作为天然稳定剂用于配制非乳脂搅打奶油产品，以改善泡沫稳定性和通风/蓬松的质地。
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 micro-structure. 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 ℃ 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.
Key words
dairy product, fenugreek gum, foam stability, non-dairy fat, rheological property, whipping cream, yellow mustard gum.引用本文复制引用
出版年
2024
NETL
NSTL
Wiley