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The physicochemical and rheological properties of a milk drink flavoured with cajeta , a Mexican caramel jam
Author(s) -
RAMÍREZSUCRE MANUEL OCTAVIO,
VÉLEZRUIZ JORGE FERNANDO
Publication year - 2011
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2010.00657.x
Subject(s) - rheology , food science , flavour , flow properties , chemistry , response surface methodology , mathematics , materials science , chromatography , composite material , physics , mechanics
This research was conducted to study physicochemical and flow properties of a milk drink with the inclusion of caramel jam in relation to formulation and storage. The systems were prepared, by following a Box Behnken experimental design, including fat, gum, and flavour as variables; drinks were successfully analysed through 3 weeks of storage. Density and moisture of drinks were stable through the storage time, in contrast to acidity, colour, pH, and flow properties; the hydrocolloid content had greatest influence on rheological properties. A contour surface methodology was used to establish the corresponding relationship of three flow parameters affected by the studied variables.