Effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet whey
Abstract The effect of sweet whey and octenyl succinic anhydride (OSA)-modified cassava starch on the quality and rheological properties of fermented dairy beverages was evaluated. Sweet whey (45-65%) and OSA-modified cassava starch (0.8-1.2%) were added to determine an optimal fermented dairy bever...
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2018-03-01
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doaj-229f7f714d884c519ffb1f3ccba5389a2020-11-24T23:22:35ZengSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology1678-457X2018-03-01010.1590/1678-457x.28017S0101-20612018005004111Effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet wheyPaola Catalina IMBACHÍ-NARVÁEZJosé Uriel SEPÚLVEDA-VALENCIAEduardo RODRÍGUEZ-SANDOVALAbstract The effect of sweet whey and octenyl succinic anhydride (OSA)-modified cassava starch on the quality and rheological properties of fermented dairy beverages was evaluated. Sweet whey (45-65%) and OSA-modified cassava starch (0.8-1.2%) were added to determine an optimal fermented dairy beverage with the highest viscosity and the lowest syneresis possible. The optimal fermented dairy beverage corresponded to the addition of 40.9% sweet whey and 1.13% OSA-modified cassava starch with respect to the milk and sweet whey mixture. Moreover, the rheological and quality properties of the optimal fermented dairy beverage were compared to a commercial beverage (control) during 22 days of storage. No significant differences were found in soluble solids, acidity, pH and consistency index during the time evaluated, while the syneresis of both products showed an increase during storage. OSA-modified cassava starch can be used as a stabiliser in sweet whey fermented dairy beverages because it helps improve its quality properties.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005004111&lng=en&tlng=enfermented dairy beveragewheymodified cassava starchrheology |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Paola Catalina IMBACHÍ-NARVÁEZ José Uriel SEPÚLVEDA-VALENCIA Eduardo RODRÍGUEZ-SANDOVAL |
spellingShingle |
Paola Catalina IMBACHÍ-NARVÁEZ José Uriel SEPÚLVEDA-VALENCIA Eduardo RODRÍGUEZ-SANDOVAL Effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet whey Food Science and Technology fermented dairy beverage whey modified cassava starch rheology |
author_facet |
Paola Catalina IMBACHÍ-NARVÁEZ José Uriel SEPÚLVEDA-VALENCIA Eduardo RODRÍGUEZ-SANDOVAL |
author_sort |
Paola Catalina IMBACHÍ-NARVÁEZ |
title |
Effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet whey |
title_short |
Effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet whey |
title_full |
Effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet whey |
title_fullStr |
Effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet whey |
title_full_unstemmed |
Effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet whey |
title_sort |
effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet whey |
publisher |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
series |
Food Science and Technology |
issn |
1678-457X |
publishDate |
2018-03-01 |
description |
Abstract The effect of sweet whey and octenyl succinic anhydride (OSA)-modified cassava starch on the quality and rheological properties of fermented dairy beverages was evaluated. Sweet whey (45-65%) and OSA-modified cassava starch (0.8-1.2%) were added to determine an optimal fermented dairy beverage with the highest viscosity and the lowest syneresis possible. The optimal fermented dairy beverage corresponded to the addition of 40.9% sweet whey and 1.13% OSA-modified cassava starch with respect to the milk and sweet whey mixture. Moreover, the rheological and quality properties of the optimal fermented dairy beverage were compared to a commercial beverage (control) during 22 days of storage. No significant differences were found in soluble solids, acidity, pH and consistency index during the time evaluated, while the syneresis of both products showed an increase during storage. OSA-modified cassava starch can be used as a stabiliser in sweet whey fermented dairy beverages because it helps improve its quality properties. |
topic |
fermented dairy beverage whey modified cassava starch rheology |
url |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005004111&lng=en&tlng=en |
work_keys_str_mv |
AT paolacatalinaimbachinarvaez effectofmodifiedcassavastarchontherheologicalandqualitypropertiesofadairybeveragepreparedwithsweetwhey AT joseurielsepulvedavalencia effectofmodifiedcassavastarchontherheologicalandqualitypropertiesofadairybeveragepreparedwithsweetwhey AT eduardorodriguezsandoval effectofmodifiedcassavastarchontherheologicalandqualitypropertiesofadairybeveragepreparedwithsweetwhey |
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