Naslov
Freezing effects on the viscosity of dairy deserts

Autori
Hegedušić, Vesna ; Herceg, Zoran ; Škreblin, Mirjana ; Rimac, Suzana

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Texture of fermented milk products and dairy desserts / - Brisel : International Dairy Federation, 1998, 203-207

Skup
Texture of fermented milk products and dairy desserts

Mjesto i datum
Vicenza, Italija, 05.05.1997. - 06.05.1997

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Viscosity; freezing; dairy desserts

Sažetak
This investigation was carried out with five dairy desserts prepared by mixing sugar, egg yolk, flour, whey and various hydrocolloids. Samples were frozen in two ways: a) slowly in a freezer (at - 14 C) b) quickly by liqiud nitrogen (-192 C) After freezing, they were stored at two temperatures: - 14 C and - 24 C. Before and after freezing, as well as 60 days of storage, the rheological properties (viscosity) of desserts at 4 and 20 c were determined. All dairy desserts had a similar solid matter content, but their viscosity was quite different. It was influenced by chemical composition of solid mater, first of all by the kind ond amount of hydrocolloids and whey proteins used. the results have shown that frozen dairy desserts had lower viscosity than before freezing. Smaller viscosity changes and greater viscosity were determined in quickly frozen desserts. Storage temperatures ha a significant influence on the viscosity of dairy desserts. Storage temperatures have greater effects on the viscosity of quickly frozen desserts than on viscosity of the slowly frozen desserts.

Izvorni jezik
Engleski

POVEZANOST RADA