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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/00216224:14310/25:00143469

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2025

Kód důvěrnosti údajů

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

Název periodika

Foods

ISSN

2304-8158

e-ISSN

—

Svazek periodika

14

Číslo periodika v rámci svazku

22

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

12

Strana od-do

nestránkováno

Kód UT WoS článku

001624357500001

EID výsledku v databázi Scopus

2-s2.0-105022919700