The effect of furcellaran addition and high-pressure homogenization process on the physicochemical, rheological and sensory properties of chocolate milk drinks

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F25%3A63597418" target="_blank" >RIV/70883521:28110/25:63597418 - isvavai.cz</a>

Alternative codes found

RIV/00216224:14310/25:00143469

Result on the web

<a href="https://www.mdpi.com/2304-8158/14/22/3872" target="_blank" >https://www.mdpi.com/2304-8158/14/22/3872</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods14223872" target="_blank" >10.3390/foods14223872</a>

Result language

angličtina

Original language name

The effect of furcellaran addition and high-pressure homogenization process on the physicochemical, rheological and sensory properties of chocolate milk drinks

Original language description

The effect of the high-pressure homogenization (HPH) process (one-stage; applied pressure of 10 MPa and 20 MPa) and furcellaran addition (0.25% and 0.50%, w/w) on the physicochemical and rheological properties of chocolate milk drinks was evaluated. Non-homogenized samples and the milk sample used to produce all model chocolate milk drink samples were also evaluated for comparison. The addition of furcellaran and the HPH process significantly influenced the monitored characteristics of the model samples. In particular, the addition of furcellaran caused an increase in shear stress and viscosity, and HPH also had a noticeable effect on these rheological properties. From the results obtained, it can be concluded that the model samples of chocolate milk drinks exhibited a pseudoplastic behavior. Furthermore, the results of the physicochemical analyses showed a slight increase in dry matter and total soluble solids contents due to furcellaran addition. The solid particle sedimentation values of the tested samples decreased due to furcellaran addition (up to 11.99%.). In addition to the effect on rheological properties, the HPH regime slightly increased the sample’s pH values (6.80–6.81). The application of HPH and furcellaran addition may appear advantageous in manufacturing chocolate milk drinks (or dairy-based suspensions) with enhanced physical, flow and sensory properties.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2025

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

—

Volume of the periodical

14

Issue of the periodical within the volume

22

Country of publishing house

CH - SWITZERLAND

Number of pages

12

Pages from-to

nestránkováno

UT code for WoS article

001624357500001

EID of the result in the Scopus database

2-s2.0-105022919700