Interactions between carrageenan, milk proteins, starch & their effects on textural and rheological properties of dairy desserts

A broad range of milk-based desserts is available to the consumer, offering a wide variety of textures, flavours and appearances due to the use of different thickening and gelling agents, equipment and process conditions. The hydrocolloids used in these dairy desserts are typically starch and carrageenan. Starch imparts body and mouthfeel to the product while carrageenan provides the appropriate texture. The objective of this work is to determine the influence of composition on the rheological properties of pudding desserts composed of κ-carrageenan, native maize starch, SMP, sucrose and water. The concentration of the latter two compon ents,was kept constant, whereas a mixture design was used to study the influence of varying concentrations of carrageenan, starch and SMP

کلیدواژه ها:

Dairy desserts ، starch ، κ-carrageenan ، Rheological properties