Journal of Food Technology

Year: 2010
Volume: 8
Issue: 2
Page No. 46 - 51

Effect of Low Methoxylpectin in Acidified Milk Gels

Authors : Francoise Akissi Kouame, Guichard Bohoua, Emma Fernande Assemand, Kablan Tano and Patrice Lucien Kouame

Abstract: The influence of Low Methoxyl Pectin (LMP) on the rheological and biochemical properties of milk acidified with glucono delta lactone (gdl) was investigated by measuring rheology, ζ potential, particle size, micelle hydration. Glucono-delta-lactone (gdl) addition decreased rapidly the pH and stabilized it at 4.6-4.7. During acidification of milk reconstituted with pectin stiffness (K) increased, while the gel point decreased. The presence of pectin on milk acidified with gdl increased significantly rheological properties compared with a non treated sample. These parameters are more important when milk is reconstituted with pectin and storage at 4°C for 16 h before use. The increase of the storage temperature of milk reconstituted with pectin and storage at 4, 15 and 20°C didn’t change significantly rheological properties. According to the reorganization of the casein micelles the addition of the pectin increased the particle size and the hydration of the casein micelle. The particle size of milk reconstituted with pectin continued to increase, when we increased the storage temperature of 4°C to 15-20°C. The ionic environment didn’t change in the presence or in the absence of pectin.

How to cite this article:

Francoise Akissi Kouame, Guichard Bohoua, Emma Fernande Assemand, Kablan Tano and Patrice Lucien Kouame, 2010. Effect of Low Methoxylpectin in Acidified Milk Gels. Journal of Food Technology, 8: 46-51.

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