Effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet whey

Detalhes bibliográficos
Autor(a) principal: IMBACHÍ-NARVÁEZ,Paola Catalina
Data de Publicação: 2019
Outros Autores: SEPÚLVEDA-VALENCIA,José Uriel, RODRÍGUEZ-SANDOVAL,Eduardo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100134
Resumo: 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.
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spelling Effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet wheyfermented dairy beveragewheymodified cassava starchrheologyAbstract 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100134Food Science and Technology v.39 n.1 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.28017info:eu-repo/semantics/openAccessIMBACHÍ-NARVÁEZ,Paola CatalinaSEPÚLVEDA-VALENCIA,José UrielRODRÍGUEZ-SANDOVAL,Eduardoeng2019-02-21T00:00:00Zoai:scielo:S0101-20612019000100134Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-02-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet whey
title Effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet whey
spellingShingle Effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet whey
IMBACHÍ-NARVÁEZ,Paola Catalina
fermented dairy beverage
whey
modified cassava starch
rheology
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
author IMBACHÍ-NARVÁEZ,Paola Catalina
author_facet IMBACHÍ-NARVÁEZ,Paola Catalina
SEPÚLVEDA-VALENCIA,José Uriel
RODRÍGUEZ-SANDOVAL,Eduardo
author_role author
author2 SEPÚLVEDA-VALENCIA,José Uriel
RODRÍGUEZ-SANDOVAL,Eduardo
author2_role author
author
dc.contributor.author.fl_str_mv IMBACHÍ-NARVÁEZ,Paola Catalina
SEPÚLVEDA-VALENCIA,José Uriel
RODRÍGUEZ-SANDOVAL,Eduardo
dc.subject.por.fl_str_mv fermented dairy beverage
whey
modified cassava starch
rheology
topic fermented dairy beverage
whey
modified cassava starch
rheology
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.
publishDate 2019
dc.date.none.fl_str_mv 2019-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100134
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100134
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.28017
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.39 n.1 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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