Rheology, microstructure and sensory properties of low-fat milk jam: Influence of inulin type, sucrose content, sodium bicarbonate and calcium chloride

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridBORAN, Osman Seracettin/0000-0002-4542-2536
dc.authoridSulejmani, Erhan/0000-0001-5940-3566
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidBORAN, Osman Seracettin/ABG-1250-2021
dc.contributor.authorSulejmani, E.
dc.contributor.authorBoran, O. S.
dc.contributor.authorHuppertz, T.
dc.contributor.authorHayaloglu, A. A.
dc.date.accessioned2024-08-04T20:50:32Z
dc.date.available2024-08-04T20:50:32Z
dc.date.issued2021
dc.departmentİnönü Üniversitesien_US
dc.description.abstractWe examined the effect of two types of inulin with combinations of sucrose, sodium bicarbonate and calcium on the compositional, colour, rheological and sensory properties of low-fat milk jams (dulce de leche). The two types of inulin had similar effect on the properties of milk jams, with some differences in consistency of the product. An increase in the storage and loss modulus and a decrease in flow behaviour of milk jams was observed after calcium addition. As sucrose content decreased, titratable acidity decreased; however, ash and the colour values L*, a*, and b* increased. A negative correlation between pH and L* (lightness) (P < 0.01) was found due to sodium bicarbonate used during production to support the Maillard reaction. The results suggest that inulin can be used to improve the structure and rheological characteristic and sensory scores of the product with the combination of calcium. (c) 2021 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.idairyj.2021.105162
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85112133423en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2021.105162
dc.identifier.urihttps://hdl.handle.net/11616/100111
dc.identifier.volume123en_US
dc.identifier.wosWOS:000691542100006en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInternational Dairy Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectDulceen_US
dc.subjectTextureen_US
dc.subjectQualityen_US
dc.subjectYogurten_US
dc.subjectLecheen_US
dc.subjectSurvivalen_US
dc.subjectProducten_US
dc.titleRheology, microstructure and sensory properties of low-fat milk jam: Influence of inulin type, sucrose content, sodium bicarbonate and calcium chlorideen_US
dc.typeArticleen_US

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