Physicochemical, sensorial and rheological characterisation of whole-fat or low-fat milk jams as influenced by calcium chloride, sodium bicarbonate and sucrose content

Sulejmani E. I., Boran O. S., Coskun A., HAYALOĞLU A. A.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.56, no.9, pp.4455-4464, 2021 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 56 Issue: 9
  • Publication Date: 2021
  • Doi Number: 10.1111/ijfs.15239
  • Journal Name: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Page Numbers: pp.4455-4464
  • Keywords: CaCl2, dulce de leche, milk jam, rheology, sodium bicarbonate, DULCE-DE-LECHE, HEAT-STABILITY, QUALITY, MIXTURES, XANTHAN
  • Inonu University Affiliated: Yes

Abstract

Rheological properties of sixteen milk jam treatments produced from commercial full-fat (3 g/100 g) and skimmed (0.15 g/100 g) cow milk by the addition of sucrose, sodium bicarbonate and CaCl2 were examined. pH, titratable acidity, total solids and ash contents in the milk jam samples ranged from 6.2 to 6.8, 1.3 to 3.3 g/100 g, 56.7 to 70.5 g/100 g and 1.7 to 3 g/100 g, respectively, with a significant variability (P 0.05). The flow behaviour and consistency indices ranged from 0.7 to 0.9 and 2.7 to 208 Pa.sn, respectively. Rheological measurements showed that the maximal G' x 10(2) value showed considerable variation (5-932 Pa). As sucrose content increased, pH and total solid content increased, whereas ash content and the L value decreased. Also, a negative correlation between pH and L* (lightness) was found (P < 0.05). Dynamic rheology showed that the jam from skimmed milk with full sucrose and without sodium bicarbonate exhibited more solid-like behaviour than the ones prepared with full sucrose and with sodium bicarbonate. In conclusion, the increase in milk fat caused a decrease in resistance of the mixture subjected to the deformation, which is very important for production of quality milk jam.