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The Impact of Formulation on the Rheological, Tribological, and Microstructural Properties of Acid Milk Gels

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Rheology of Semisolid Foods

Part of the book series: Food Engineering Series ((FSES))

Abstract

Reduction or removal of fat in semisolid foods can negatively affect their textural properties. Also, incorporation of human whole saliva (HWS) with food in the mouth can alter the texture characteristics of foods. Hydrocolloids can be used to improve the texture of reduced or non-fat semisolid foods through different mechanisms, including altering the interaction of food components with saliva compounds. Thus, the objective of this study was to determine the effects of HWS and hydrocolloids on rheological, tribological and microstructural behaviors of acid milk gels, a model system for yogurts. 24 acid milk gels were prepared using skim milk, cream, and hydrocolloids (locust bean gum, cellulose gum, corn starch, potato starch, whey protein isolate, and skim milk powder). Standard rheological analyses were carried out for all samples with or without HWS at 8 °C and 25 °C. Tribometry was done at only 25 °C with and without HWS. Samples were also imaged by confocal laser scanning microscopy. Overall, viscosity and viscoelastic moduli (G′ and G′′) decreased when samples were mixed with HWS and tested at 25 °C, but the specific effects were dependent on the type of hydrocolloids used. Friction coefficient decreased with addition of HWS. Addition of hydrocolloids resulted in protein aggregates with thicker chains and clusters, particularly when starch with larger granules was combined with an anionic hydrocolloid. More aggregation and open pores in the acid milk gel protein matrix microstructures were linked to higher viscosity and higher friction. These results improve the understanding of how hydrocolloid selection and HWS impact acid milk gel microstructures, rheological behaviors, and textures; they can be used to design palatable reduced-fat semisolid products.

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Acknowledgements

Funding for this project was provided by the USDA National Institute of Food and Agriculture (grant #2015–67,018-23,069).

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Authors and Affiliations

  1. School of Food Science, University of Idaho, Moscow, ID, USA

    Maryam Baniasadidehkordi & Helen S. Joyner

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  1. Maryam Baniasadidehkordi
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  2. Helen S. Joyner
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Correspondence to Helen S. Joyner .

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  1. School of Food Science, University of Idaho, Moscow, ID, USA

    Helen S. Joyner

Appendices

Appendix A: Supplemental Figures

Fig. 6
figure 6figure 6figure 6figure 6

Acid milk gel shear rate sweep results; (a) sample 1; (b) sample 2; (c) sample 3; (d) sample 4; (e) sample 5; (f) sample 6; (g) sample 7; (h) sample 8; (i) sample 9; (j) sample10; (k) sample 11; (l) sample 12; (m) sample 13; (n) sample 14; (o) sample 15; (p) sample 16; (q) sample 17; (r) sample 18; (s) sample 19; (t) sample 20; (u) sample 21; (v) sample 22; (w) sample 23; (x) sample 24

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Fig. 7
figure 7figure 7figure 7figure 7

Acid milk gel strain sweep results; (a) sample 1; (b) sample 2; (c) sample 3; (d) sample 4; (e) sample 5; (f) sample 6; (g) sample 7; (h) sample 8; (i) sample 9; (j) sample10; (k) sample 11; (l) sample 12; (m) sample 13; (n) sample 14; (o) sample 15; (p) sample 16; (q) sample 17; (r) sample 18; (s) sample 19; (t) sample 20; (u) sample 21; (v) sample 22; (w) sample 23; (x) sample 24

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Fig. 8
figure 8figure 8figure 8

Acid milk gel frequency sweep results; (a) sample 2; (b) sample 3; (c) sample 5; (d) sample 7; (e) sample 9; (f) sample 10; (g) sample 18; (h) sample 11; (i) sample 12; (j) sample13; (k) sample 15; (l) sample 17; (m) sample 23; (n) sample 19; (o) sample 20; (p) sample 21; (q) sample 22; (r) sample 24

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Fig. 9
figure 9figure 9

Acid milk gel tribological results; (a) sample 2; (b) sample 3; (c) sample 5; (d) sample 6; (e) sample 9; (f) sample 10; (g) sample 11; (h) sample 12; (i) sample 13; (j) sample14; (k) sample 15; (l) sample 17; (m) sample 18; (n) sample 19; (o) sample 20; (p) sample 21; (q) sample 24; (r) sample 23

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Appendix B: Supplemental Tables

Table 11 HWS compositiona
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Baniasadidehkordi, M., Joyner, H.S. (2019). The Impact of Formulation on the Rheological, Tribological, and Microstructural Properties of Acid Milk Gels. In: Joyner, H. (eds) Rheology of Semisolid Foods. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-27134-3_10

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