Food Bioprocess Technol (2013) 6:896–908 DOI 10.1007/s11947-012-0787-8
ORIGINAL PAPER
The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach Omer Said Toker & Mahmut Dogan & Erdal Canıyılmaz & Nevruz Berna Ersöz & Yahya Kaya
Received: 16 August 2011 / Accepted: 16 January 2012 / Published online: 17 February 2012 # Springer Science+Business Media, LLC 2012
Abstract In this study, the steady and dynamic rheological properties of the dairy dessert samples (puddings) containing carrageenan, alginate, guar and xanthan gums and their combinations were investigated in a model system, and mixture design was utilized to observe the effects of the gums and their interactions. The flow behaviour of the pudding samples fitted to the Ostwald de Waele model (R2 >0.98). All the samples exhibited a gel structure with their higher G′ (storage modulus) values than the G″ (loss modulus) values. Carrageenan was the most effective hydrocolloid on both the steady and dynamic rheological parameters of the dairy dessert samples. On the other hand, alginate had relatively smaller effect. Furthermore, 30 pudding samples containing different gum or gum combinations were classified into two groups (A and B) by using principal component analysis (PCA). Samples containing more than 33% carrageenan in their formulations made up the group A which positively correlated to K (consistency index), η50 (apparent viscosity at shear rate 50 s−1), G′, G″, G* (complex modulus) and η* (complex viscosity) values. Keywords Dairy dessert . Gum . Steady and dynamic rheology . Mixture design . Optimization . PCA . Food powder . Desirability function
O. S. Toker : M. Dogan (*) : N. B. Ersöz Department of Food Engineering, Faculty of Engineering, Erciyes Universtiy, 38039 Kayseri, Turkey e-mail:
[email protected] E. Canıyılmaz : Y. Kaya Department of Industrial Engineering, Faculty of Engineering, Erciyes Universtiy, 38039 Kayseri, Turkey
Introduction Dairy desserts (milk puddings) are especially consumed by children and elderly people throughout the world. They are generally sold in the powdered or prepacked form and composed of vanilla, milk, sugar and thickeners (gum and starch) (Ares et al. 2009). Other ingredients such as cacao and fruit aromas are used in the formulations to have products with different flavours, affecting consumer acceptability. The textural and rheological properties of such products are also important in terms of consumer acceptance (Elmore et al. 1999). The rheology of food products is very important because flow properties define food structure during industrial manufacturing or preparation in the kitchen and this is physiologically important in the mouth, stomach and intestine where food structure is perceived and digested (Fischer and Windhab 2011). In addition, the rheological properties are also important for sensory perception characteristics (e.g. texture), stability, convenience aspects (e.g. portioning, scooping, dosing, filling) and nutritive characteristics (e.g. release kinetics, satiety) (Fischer and Windhab 2011). Texturing agents are also important for flavour release because they increase viscosity which in turn impairs perception (van Ruth et al. 2004). The rheological characteristics of dairy desserts mainly depend on the fat content of milk, type and concentration of starch, type and concentration of hydrocolloids and their interactions (De Wijk et al. 2003; Descamps et al. 1986; Nadison and Doreau 1992; Tarrega and Costell 2006; Weenen et al. 2003). The use of two or more gums in the formulation of the product is very widespread in the food industry due essentially to the synergistic effect of combined use (Kayacier and Dogan 2006). The use of gum combination may result in an improvement in the product quality and provide economical benefits by decreasing concentration of the gum in the formulation (Walkenström et al. 2003). Studies
Food Bioprocess Technol (2013) 6:896–908
897
about the synergic effect of gums in different model food systems were studied by several researchers (Demirkesen et al. 2010; Dolz et al. 2007; Mandala et al. 2008; Pedersen 1980; Ramírez et al. 2002; Sahin and Ozdemir 2004; Secouard et al. 2003). There are many studies about the rheological properties of commercial and model dairy desserts in the literature (Batista et al. 2002; Depypere et al. 2003; Lethuaut et al. 2003; Nunes et al. 2003; Tárrega et al. 2004, 2005, 2011; Tárrega and Costell 2006, 2007; Wischmann et al. 2002; Velez-Ruiz et al. 2005; Yang et al. 2004). However, to best of our knowledge, there is no study using rheological parameters to evaluate the synergistic effects and optimization of gums in the dairy dessert model systems. Mixture design is a very effective tool for the optimization of ingredients to obtain satisfactory product properties. It allows an understanding of the interactions and the relationships between the components. After developing appropriate Table 1 Gum compositions of pudding samples in a mixture design
C carrageenan, A alginate, GG guar gum, XG xanthan gum
Sample codes
models for each property, the interactions of the ingredients and their effects on the properties are explained as a function. By analysing the obtained data set, one can easily select the ingredient combination to optimize the product properties. Optimization of the ingredients by using the mixture design approach has been studied for various products (Depypere et al. 2003; Dogan et al. 2012; Liu et al. 2010; Karaman et al. 2011; Kim 2003; Saberi et al. 2012; Zorba and Kurt 2006). Nevertheless, there is no study about the use of mixture design to determine the interactions between gums or to optimize gum combinations in the dairy dessert formulations in the literature. Therefore, this study aims to investigate the effects of carrageenan, alginate, guar and xanthan gums and their interactions on the steady and dynamic rheological properties of dairy desserts by using mixture design. By determining the optimum gum combination, it may be possible to reduce the cost without compromising the quality of the final product.
Ingredient proportions
C (%)
A (%)
GG (%)
XG (%)
X1
X2
X3
X4
S1 S2 S3 S4 S5 S6 S7
0.334 0 0 0.333 0.667 0 0
0 0.333 0.667 0.667 0 0.334 1
0.333 0.667 0 0 0 0.333 0
0.333 0 0.333 0 0.333 0.333 0
33.4 0 0 33.3 66.7 0 0
0 33.3 66.7 66.7 0 33.4 100
33.3 66.7 0 0 0 33.3 0
33.3 0 33.3 0 33.3 33.3 0
S8 S9 S10 S11 S12 S13 S14 S15 S16 S17 S18 S19 S20 S21 S22 S23 S24 S25
0 0.333 0 0.667 0 0.333 1 0 0.667 0 0.25 0.125 0 0 0 0.333 0.667 0.333
0 0 1 0.333 0 0.333 0 0.333 0 0 0.250 0.625 0 0 0 0 0.333 0.333
0.333 0 0 0 1 0.334 0 0 0.333 0 0.250 0.125 0 0.667 1 0.667 0 0
0.667 0.667 0 0 0 0 0 0.667 0 1 0.250 0.125 1 0.333 0 0 0 0.334
0 33.3 0 66.7 0 33.3 100 0 66.7 0 25 12.5 0 0 0 33.3 66.7 33.3
0 0 100 33.3 0 33.3 0 33.3 0 0 25 62.5 0 0 0 0 33.3 33.3
33.3 0 0 0 100 33.4 0 0 33.3 0 25 12.5 0 66.7 100 66.7 0 0
66.7 66.7 0 0 0 0 0 66.7 0 100 25 12.5 100 33.3 0 0 0 33.4
S26 S27 S28 S29 S30
0.125 0.125 0 1 0.625
0.125 0.125 0.667 0 0.125
0.125 0.625 0.333 0 0.125
0.625 0.125 0 0 0.125
0.125 12.5 0 100 62.5
12.5 12.5 66.7 0 12.5
12.5 62.5 33.3 0 12.5
62.5 12.5 0 0 12.5
898
Food Bioprocess Technol (2013) 6:896–908
Materials and Methods Materials Sucrose and skimmed milk powder were obtained from Pınar Süt Mamülleri Sanayi A.Ş., İzmir, Turkey. Corn starch, vanilla, guar gum, xanthan gum, kappa-carrageenan and sodium alginate were supplied by Bayrak Gıda A.Ş., Kayseri, Turkey. Preparation of the Dairy Dessert Samples A basic recipe containing sucrose (10 g), skimmed milk powder (9 g), corn starch (4.2 g), vanilla (1.9 g) and gum (0.2 g) was prepared. Thirty different powdered mixtures containing different gum or gum combinations were formulated as shown
in Table 1. Desserts were prepared by adding the solid mixture (25.3 g) into a beaker containing distilled water (100 mL) and by mixing them with a magnetic stirrer and heating the dispersion to 85 °C in 20 min and stirring the mixture for 10 min at the same temperature. The puddings were then placed in covered glass containers, cooled to room temperature and then stored in a refrigerator for 1 h prior to their analysis. Soluble Solids and pH Soluble solids were determined at room temperature with a digital refractometer (Reichert AR 700, USA), and the results were given as degrees Brix at 20 °C. The pH values were determined using a pH meter (WTW-Inolab Level 3 Terminal, Germany) at room temperature. Both measurements were done in triplicate for each sample.
Table 2 pH, Brix and steady rheological parameters of the pudding samples Samples
pH
Brix
K (Pa sn)
n
η50 (Pa s)
S1 S2 S3 S4 S5 S6 S7 S8 S9 S10 S11 S12 S13 S14 S15 S16 S17 S18
6.75±0.01EDF 6.73±0.02EFGH 6.78±0.02BCD 6.78±0.02ABC 6.74±0.01EFG 6.77±0.00BCD 6.80±0.01A 6.71±0.01GHIJK 6.70±0.01IJK 6.81±0.00A 6.77±0.01BCD 6.70±0.01HIJK 6.77±0.00BCD 6.72±0.00FGHIJ 6.77±0.06BCD 6.76±0.01CDE 6.76±0.01CDE 6.77±0.00BCD
20.60±0.22BC 18.91±0.14JIK 17.36±0.74O 18.80±0.20JK 18.82±0.11JK 20.07±0.07D 22.01±0.29A 19.62±0.03EF 18.73±0.19JKL 21.83±0.18A 19.37±0.02FGH 19.22±0.08FGHI 19.34±0.26FGH 18.98±0.10HIJ 18.86±0.02JK 20.78±0.45BC 18.86±0.07JK 19.12±0.14GHIJ
19.36±1.45DE 11.21±0.16L 7.10±0.26O 17.66±0.35FG 28.42±0.76A 15.50±1.24H 7.98±0.37NO 24.13±0.67C 20.47±1.47D 8.75±0.60MN 22.69±1.50 CD 12.10±0.29KL 20.40±0.18D 25.68±0.16BC 7.98±0.07NO 20.39±1.05D 14.23±0.32HIJ 18.36±0.17EF
0.255±0.012FGHI 0.278±0.003D 0.379±0.008A 0.243±0.004IJKL 0.232±0.002LM 0.248±0.018HIJK 0.361±0.011B 0.162±0.001P 0.242±0.014IJKLM 0.355±0.016B 0.208±0.006N0 0.266±0.008DEF 0.252±0.004GHIJ 0.256±0.002GHI 0.327±0.002C 0.241±0.010JKLM 0.237±0.003KLM 0.258±0.001FGH
1.003±0.012DE 0.637±0.010LM 0.600±0.017M 0.853±0.021FG 1.350±0.026A 0.770±0.010HI 0.627±0.006LM 0.813±0.029GH 0.987±0.035E 0.673±0.012KL 1.083±0.047C 0.590±0.010MN 1.040±0.010CD 1.333±0.012A 0.540±0.010O 0.972±0.020E 0.635±0.012KM 0.963±0.012E
S19 S20 S21 S22 S23 S24 S25 S26 S27 S28 S29 S30
6.78±0.01ABC 6.75±0.02CDE 6.73±0.01EFGHI 6.71±0.01GHIJK 6.80±0.01AB 6.76 ±0.02BCD 6.73±0.01EFGH 6.69±0.02K 6.63±0.04L 6.71±0.01GHIJK 6.74±0.03EFG 6.71±0.01GHIJK
20.51±0.07C 18.83±0.24JK 18.29±0.08MN 19.26±0.03FGHI 20.10±0.08D 19.55±0.08EF 18.15±0.15N 18.15±0.05N 20.91±0.10B 20.54±0.20C 19.03±0.09HIJ 19.09±0.08GHIJ
13.42±0.18IJK 13.07±0.50JK 17.71±0.19FG 10.05±0.28LM 14.49±0.27HI 20.90±1.31D 16.77±1.42G 12.51±1.31KL 14.19±0.55HIJ 7.24±0.16O 24.16±0.67C 24.48±0.36C
0.318±0.005C 0.236±0.005KLM 0.197±0.001O 0.277±0.004DE 0.215±0.005N 0.199±0.006O 0.228±0.008MN 0.247±0.007HIJKL 0.269±0.001DEF 0.380±0.003A 0.264±0.004EFG 0.235±0.006KLM
0.897±0.015F 0.620±0.010M 0.722±0.008IJ 0.547±0.031NO 0.630±0.010LM 1.070±0.055C 0.780±0.078H 0.623±0.070LM 0.770±0.026HI 0.613±0.015M 1.305±0.015A 1.170±0.010B
Column values with different uppercase letters are significantly different at P
