Influence of particle size on powder flow behaviour, textural and viscoelastic properties of milk-based whippable emulsions

ASLAN TÜRKER D., GÖKSEL SARAÇ M., DOĞAN M.

International Dairy Journal, cilt.148, 2024 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 148
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1016/j.idairyj.2023.105806
  • Dergi Adı: International Dairy Journal
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
  • Sivas Cumhuriyet Üniversitesi Adresli: Evet

Özet

This study focuses on the rheological, textural and powder flow characteristics of whippable oil-in-water emulsion with ingredients of different particle sizes (0.2, 0.5 and 1.0 μm) and compares them with the control sample. Rheological studies confirmed that all samples had shear thinning flow behaviour with higher determination coefficients (R2 >0.995). The smaller particle size further improved the dispersed phases, reducing the mean inter-particle distances. Therefore, the higher apparent viscosity resulted from particles being more difficult to move and inter-particle resistance rising. The adhesiveness tendency of the whippable emulsions decreased with increasing particle size. The highest cohesiveness value was determined in the control whippable emulsion and the lowest value was recorded at whippable emulsions containing 0.2 μm ingredients (0.2WC). This result suggests that whippable emulsion with a higher particle size was not easy to deform and was less crumbly.