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Physicochemical properties of whipped cream stabilized with electrohydrodynamic modified cellulose
Author(s) -
Athari Babak,
Nasirpour Ali,
Saeidy Sima,
Esehaghbeygi Ali
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15688
Subject(s) - cellulose , syneresis , food science , chemistry , microcrystalline cellulose , viscosity , fat substitute , materials science , composite material , organic chemistry
Cellulose was extracted from sugarcane bagasse and treated with electrohydrodynamic (EHD) device. The EHD‐treated and non‐treated cellulose fibers were added to whipping cream at three levels of 0.5%, 1%, and 1.5% wt/wt. Whipped cream was prepared using different fat concentrations (25%, 30%, and 35% wt/wt). Analysis of physicochemical properties showed that increasing cellulose and fat concentrations increased viscosity, firmness, overrun, and stability against syneresis in whipped cream. Superior textural and color quality (greater whiteness index and lower yellowness index) were observed in whipped cream samples contained modified cellulose compared to those consisting non‐modified cellulose at each fat level. The sample prepared with 1.5% of modified cellulose and 30% of fat exhibited preferable stability, textural, and color properties compared to those contained 0.5%–1.5% non‐modified cellulose and 35% fat. The current study showed that EHD‐treated cellulose fiber with improved textural properties could be used in fat‐reduced cream. Novelty impact statement Cellulose was extracted from sugarcane bagasse and treated with electrohydrodynamic device. The physically modified cellulose enhanced the stability, texture, and color of whipped cream as fat replacer.