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

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dc.authoridBORAN, Osman Seracettin/0000-0002-4542-2536
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridSulejmani, Erhan/0000-0001-5940-3566
dc.authoridcoskun, aysegul/0000-0003-3873-1119
dc.authorwosidBORAN, Osman Seracettin/ABG-1250-2021
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorSulejmani, Erhan I.
dc.contributor.authorBoran, Osman S.
dc.contributor.authorCoskun, Aysegul
dc.contributor.authorHayaloglu, Ali A.
dc.date.accessioned2024-08-04T20:50:27Z
dc.date.available2024-08-04T20:50:27Z
dc.date.issued2021
dc.departmentİnönü Üniversitesien_US
dc.description.abstractRheological 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.en_US
dc.identifier.doi10.1111/ijfs.15239
dc.identifier.endpage4464en_US
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue9en_US
dc.identifier.scopus2-s2.0-85111489842en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage4455en_US
dc.identifier.urihttps://doi.org/10.1111/ijfs.15239
dc.identifier.urihttps://hdl.handle.net/11616/100077
dc.identifier.volume56en_US
dc.identifier.wosWOS:000679455900001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCaCl2en_US
dc.subjectdulce de lecheen_US
dc.subjectmilk jamen_US
dc.subjectrheologyen_US
dc.subjectsodium bicarbonateen_US
dc.titlePhysicochemical, sensorial and rheological characterisation of whole-fat or low-fat milk jams as influenced by calcium chloride, sodium bicarbonate and sucrose contenten_US
dc.typeArticleen_US

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