Thermally stabilised whey protein-pectin complexes modulate the thermodynamic incompatibility in hydrocolloid matrixes: A feasibility-study on sensory and rheological characteristics in dairy desserts

Kristin Protte, Jochen Weiss, Jörg Hinrichs, Antti Knaapila

Tutkimustuotos: ArtikkelijulkaisuArtikkeliTieteellinenvertaisarvioitu

Kuvaus

This study investigated thermally stabilised whey protein-pectin complexes (WPPC) regarding their potential as
fat-replacer. Sensory and rheological characteristics of WPPC in dairy based desserts were studied using generic
descriptive analysis and rotative and oscillatory rheometry. The aroma profile of WPPC was dominated by dairy
associated attributes, whereas textural attributes similar to high-fat products were achieved. Attribute intensities
increased proportionally with WPPC concentration, enabling a tailoring of sensory parameters. Addition in
suspensions and vanilla sauces revealed that WPPC acted as non-interactive fat-replacers, reaching apparent
viscosities similar to products rich in fat. In solid gelled puddings, a slight softening of the gel was found which
was attributed to thermodynamic incompatibility between unbound pectin and the embedding starch matrix.
Based on this, a model for the modes of action of WPPC depending on the matrix – requirements was postulated
stressing the role of pectins as thickeners in liquid and semi-solid systems and of excluded volume effects in solid
gels.
Alkuperäiskielienglanti
LehtiLWT-Food Science and Technology
Vuosikerta105
Sivut336-343
ISSN0023-6438
TilaJulkaistu - 2019
OKM-julkaisutyyppiA1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä, vertaisarvioitu

Tieteenalat

  • 416 Elintarviketieteet
  • Whey protein
  • Pectin
  • Fat replacer
  • Sensory study
  • Dairy dessert

Lainaa tätä

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title = "Thermally stabilised whey protein-pectin complexes modulate the thermodynamic incompatibility in hydrocolloid matrixes: A feasibility-study on sensory and rheological characteristics in dairy desserts",
abstract = "This study investigated thermally stabilised whey protein-pectin complexes (WPPC) regarding their potential asfat-replacer. Sensory and rheological characteristics of WPPC in dairy based desserts were studied using genericdescriptive analysis and rotative and oscillatory rheometry. The aroma profile of WPPC was dominated by dairyassociated attributes, whereas textural attributes similar to high-fat products were achieved. Attribute intensitiesincreased proportionally with WPPC concentration, enabling a tailoring of sensory parameters. Addition insuspensions and vanilla sauces revealed that WPPC acted as non-interactive fat-replacers, reaching apparentviscosities similar to products rich in fat. In solid gelled puddings, a slight softening of the gel was found whichwas attributed to thermodynamic incompatibility between unbound pectin and the embedding starch matrix.Based on this, a model for the modes of action of WPPC depending on the matrix – requirements was postulatedstressing the role of pectins as thickeners in liquid and semi-solid systems and of excluded volume effects in solidgels.",
keywords = "416 Food Science, Whey protein, Pectin, Fat replacer, Sensory study, Dairy dessert",
author = "Kristin Protte and Jochen Weiss and J{\"o}rg Hinrichs and Antti Knaapila",
year = "2019",
language = "English",
volume = "105",
pages = "336--343",
journal = "LWT-Food Science and Technology",
issn = "0023-6438",
publisher = "Elsevier Scientific Publ. Co",

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Thermally stabilised whey protein-pectin complexes modulate the thermodynamic incompatibility in hydrocolloid matrixes: A feasibility-study on sensory and rheological characteristics in dairy desserts. / Protte, Kristin; Weiss, Jochen; Hinrichs, Jörg; Knaapila, Antti.

julkaisussa: LWT-Food Science and Technology, Vuosikerta 105, 2019, s. 336-343.

Tutkimustuotos: ArtikkelijulkaisuArtikkeliTieteellinenvertaisarvioitu

TY - JOUR

T1 - Thermally stabilised whey protein-pectin complexes modulate the thermodynamic incompatibility in hydrocolloid matrixes: A feasibility-study on sensory and rheological characteristics in dairy desserts

AU - Protte, Kristin

AU - Weiss, Jochen

AU - Hinrichs, Jörg

AU - Knaapila, Antti

PY - 2019

Y1 - 2019

N2 - This study investigated thermally stabilised whey protein-pectin complexes (WPPC) regarding their potential asfat-replacer. Sensory and rheological characteristics of WPPC in dairy based desserts were studied using genericdescriptive analysis and rotative and oscillatory rheometry. The aroma profile of WPPC was dominated by dairyassociated attributes, whereas textural attributes similar to high-fat products were achieved. Attribute intensitiesincreased proportionally with WPPC concentration, enabling a tailoring of sensory parameters. Addition insuspensions and vanilla sauces revealed that WPPC acted as non-interactive fat-replacers, reaching apparentviscosities similar to products rich in fat. In solid gelled puddings, a slight softening of the gel was found whichwas attributed to thermodynamic incompatibility between unbound pectin and the embedding starch matrix.Based on this, a model for the modes of action of WPPC depending on the matrix – requirements was postulatedstressing the role of pectins as thickeners in liquid and semi-solid systems and of excluded volume effects in solidgels.

AB - This study investigated thermally stabilised whey protein-pectin complexes (WPPC) regarding their potential asfat-replacer. Sensory and rheological characteristics of WPPC in dairy based desserts were studied using genericdescriptive analysis and rotative and oscillatory rheometry. The aroma profile of WPPC was dominated by dairyassociated attributes, whereas textural attributes similar to high-fat products were achieved. Attribute intensitiesincreased proportionally with WPPC concentration, enabling a tailoring of sensory parameters. Addition insuspensions and vanilla sauces revealed that WPPC acted as non-interactive fat-replacers, reaching apparentviscosities similar to products rich in fat. In solid gelled puddings, a slight softening of the gel was found whichwas attributed to thermodynamic incompatibility between unbound pectin and the embedding starch matrix.Based on this, a model for the modes of action of WPPC depending on the matrix – requirements was postulatedstressing the role of pectins as thickeners in liquid and semi-solid systems and of excluded volume effects in solidgels.

KW - 416 Food Science

KW - Whey protein

KW - Pectin

KW - Fat replacer

KW - Sensory study

KW - Dairy dessert

M3 - Article

VL - 105

SP - 336

EP - 343

JO - LWT-Food Science and Technology

JF - LWT-Food Science and Technology

SN - 0023-6438

ER -