Vegetable proteins and milk puddings

Detalhes bibliográficos
Autor(a) principal: Sousa, Isabel
Data de Publicação: 2003
Outros Autores: Nunes, M.C., Batista, P., Raymundo, Anabela, Alves, M.M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/2422
Resumo: In recent years, interest in animal free foods has increased tremendously due to factors like BSE crisis, rise of nutritionally dependent illnesses, like diabetes type II, cardiovascular and digestive diseases, along with ethic orientations of denying animal intakes of any kind. The use of proteins from leguminous seeds as an alternative to the animal proteins in dairy desserts was studied. Lupin, pea and soya protein isolates were used in combination with k- carrageenan, gellan and xanthan gum, in order to obtain a synergistic effect. Milk puddings were also produced for comparison. Texture studies suggested that mixed protein /polysaccharide systems, with vegetable proteins and k- carrageenan or gellan gum, would be good systems to develop vegetable gelled desserts. Rheological oscillatory measurements were carried out to clarify the kinetics of gelation and characterise the microstructure of the best performing products. Results from time sweep tests showed that formulations with gellan gum present an industrial advantage over formulations with k-carrageenan, since the maturation time for gellan gels is of the order of 5 /10 h compared with 4 /6 days in the case of k-carrageenan. All the mixed gels presented the typical weak gel structure; therefore, it was possible to perform steady-state measurements, which allowed the observation of a shear-thinning behaviour for all gels.
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spelling Vegetable proteins and milk puddingsgellan gumk-carrageenanlupinpearheologysoytexturedessertxanthan gumIn recent years, interest in animal free foods has increased tremendously due to factors like BSE crisis, rise of nutritionally dependent illnesses, like diabetes type II, cardiovascular and digestive diseases, along with ethic orientations of denying animal intakes of any kind. The use of proteins from leguminous seeds as an alternative to the animal proteins in dairy desserts was studied. Lupin, pea and soya protein isolates were used in combination with k- carrageenan, gellan and xanthan gum, in order to obtain a synergistic effect. Milk puddings were also produced for comparison. Texture studies suggested that mixed protein /polysaccharide systems, with vegetable proteins and k- carrageenan or gellan gum, would be good systems to develop vegetable gelled desserts. Rheological oscillatory measurements were carried out to clarify the kinetics of gelation and characterise the microstructure of the best performing products. Results from time sweep tests showed that formulations with gellan gum present an industrial advantage over formulations with k-carrageenan, since the maturation time for gellan gels is of the order of 5 /10 h compared with 4 /6 days in the case of k-carrageenan. All the mixed gels presented the typical weak gel structure; therefore, it was possible to perform steady-state measurements, which allowed the observation of a shear-thinning behaviour for all gels.ElsevierRepositório da Universidade de LisboaSousa, IsabelNunes, M.C.Batista, P.Raymundo, AnabelaAlves, M.M.2010-10-28T16:19:51Z20032003-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/2422eng"Colloids and Surfaces B: Biointerfaces". ISSN 0927-7765. 31 (2003) 21-290927-7765info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:33:37Zoai:www.repository.utl.pt:10400.5/2422Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:50:25.637533Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Vegetable proteins and milk puddings
title Vegetable proteins and milk puddings
spellingShingle Vegetable proteins and milk puddings
Sousa, Isabel
gellan gum
k-carrageenan
lupin
pea
rheology
soy
texture
dessert
xanthan gum
title_short Vegetable proteins and milk puddings
title_full Vegetable proteins and milk puddings
title_fullStr Vegetable proteins and milk puddings
title_full_unstemmed Vegetable proteins and milk puddings
title_sort Vegetable proteins and milk puddings
author Sousa, Isabel
author_facet Sousa, Isabel
Nunes, M.C.
Batista, P.
Raymundo, Anabela
Alves, M.M.
author_role author
author2 Nunes, M.C.
Batista, P.
Raymundo, Anabela
Alves, M.M.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Sousa, Isabel
Nunes, M.C.
Batista, P.
Raymundo, Anabela
Alves, M.M.
dc.subject.por.fl_str_mv gellan gum
k-carrageenan
lupin
pea
rheology
soy
texture
dessert
xanthan gum
topic gellan gum
k-carrageenan
lupin
pea
rheology
soy
texture
dessert
xanthan gum
description In recent years, interest in animal free foods has increased tremendously due to factors like BSE crisis, rise of nutritionally dependent illnesses, like diabetes type II, cardiovascular and digestive diseases, along with ethic orientations of denying animal intakes of any kind. The use of proteins from leguminous seeds as an alternative to the animal proteins in dairy desserts was studied. Lupin, pea and soya protein isolates were used in combination with k- carrageenan, gellan and xanthan gum, in order to obtain a synergistic effect. Milk puddings were also produced for comparison. Texture studies suggested that mixed protein /polysaccharide systems, with vegetable proteins and k- carrageenan or gellan gum, would be good systems to develop vegetable gelled desserts. Rheological oscillatory measurements were carried out to clarify the kinetics of gelation and characterise the microstructure of the best performing products. Results from time sweep tests showed that formulations with gellan gum present an industrial advantage over formulations with k-carrageenan, since the maturation time for gellan gels is of the order of 5 /10 h compared with 4 /6 days in the case of k-carrageenan. All the mixed gels presented the typical weak gel structure; therefore, it was possible to perform steady-state measurements, which allowed the observation of a shear-thinning behaviour for all gels.
publishDate 2003
dc.date.none.fl_str_mv 2003
2003-01-01T00:00:00Z
2010-10-28T16:19:51Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/2422
url http://hdl.handle.net/10400.5/2422
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv "Colloids and Surfaces B: Biointerfaces". ISSN 0927-7765. 31 (2003) 21-29
0927-7765
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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