Original scientific paper
Influence of low temperatures on the viscosity and sensoric properties of dairy desserts
Zoran Herceg
orcid.org/0000-0003-3967-6676
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6,10000 Zagreb
Vesna Hegedušić
Suzana Rimac
Abstract
In this work the influence of rate of freezing as well as storage temperatures and time of storage on the viscosity and senzoric properties of dairy desserts, was investigated. This investigation was carried out on five dairy desserts prepared by mixing sugar, egg yolk, flour, ultraflltrated whey, whey protein concentrate and several carboxymetylcellulose hydrocolloids. Samples were frozen with two different methods: a) slow freezing at the temperature of-14°C, b) quick freezing using liqiud nitrogen (-196 °C). Afler freezing, samples were stored at -14 °C, and - 28 °C. During 60 days afterwards, the viscosity of desserts at 4 °C and 20 °C was determined. After freezing and 60 days of cold storage the viscosity of dairy desserts decreased. Viscosity of frozen desserts stored at -14 °C was significant lower than those stored at -28 °C. Viscosity of dairy desserts measured at +20 °C was about 30 % lower than at +4 °C. Unlike the hidrocolloids the addition of whey protein concentrate had a significant influence on viscosity of dairy desserts. Sensoric evaluation of dairy dessert has shown that the most acceptable was cream preparing with whey protein concentrate immediately after preparation. After freezing lower scores for all dairy desserts were obtained.
Keywords
viscosity; freezing; dairy desserts
Hrčak ID:
93343
URI
Publication date:
4.5.1999.
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