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Formulation and Characterization of a Flavored Dairy Beverage.

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  2010 Pittsburgh, Pennsylvania, June 20 - June 23, 2010  1009940.(doi:10.13031/2013.30045)
Authors:   Octavio Manuel Ramírez-Sucre, Jorge Fernando Vélez-Ruiz
Keywords:   Flavored dairy beverages, flow properties, physicochemical properties, Mexican cajeta

Consumption of flavored milk beverages has shown a continuous growing in Mexico. Composition of these dairy products (milk, sugar, flavour and hydrocolloids, among others) is determinant on their physicochemical and sensory properties. The objective of this research was to study the formulations, flow and physicochemical properties of a milk beverage with the inclusion of Mexican cajeta as a new flavor. The prepared systems included three levels of fat, three concentrations of gum, and three levels of flavor as variables, by following a Box Behnken experimental design. The formulated dairy beverages were analyzed through three weeks of storage in which the physicochemical properties (acidity, color, density and moisture content), and flow parameters (flow index, consistency coefficient and yield stress) were measured and modeled. Results indicated that density and moisture of beverages were stable through the storage time; in contrast to acidity, color, pH, and flow properties. pH showed a slight decrease whereas acidity showed notable increase. Net change of color exhibited a small magnitude. Formulation influenced significantly the flow characteristics. Milk beverages behaved as non-Newtonian fluids, exhibited yield stress, and were well fitted by the Herschel-Bulkley model in which the gum importantly affected the rheological response. During the storage time the flow behavior index increased whereas the consistency and yield stress decreased. Sensory assessment was done with only three selected beverages, showing very good acceptability of the tested beverages.

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