The proportion of fermented milk in dehydrated fermented milk-parboiled wheat composites significantly affects their composition, pasting behaviour, and flow properties on reconstitution

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dc.contributor.author Shevade, Ashwini V.
dc.contributor.author O'Callaghan, Yvonne C.
dc.contributor.author O'Brien, Nora M.
dc.contributor.author O'Connor, Thomas P.
dc.contributor.author Guinee, Timothy P.
dc.date.accessioned 2018-08-29T15:47:28Z
dc.date.available 2018-08-29T15:47:28Z
dc.date.issued 2018
dc.identifier.citation Shevade, A., O’Callaghan, Y., O’Brien, N., O’Connor, T. and Guinee, T. (2018) 'The proportion of fermented milk in dehydrated fermented milk-parboiled wheat composites significantly affects their composition, pasting behaviour, and flow properties on reconstitution', Foods, 7(7), 113 (16pp). doi: 10.3390/foods7070113 en
dc.identifier.volume 7
dc.identifier.issued 7
dc.identifier.startpage 1
dc.identifier.endpage 16
dc.identifier.issn 2304-8158
dc.identifier.uri http://hdl.handle.net/10468/6680
dc.identifier.doi 10.3390/foods7070113
dc.description.abstract Dairy and cereal are frequently combined to create composite foods with enhanced nutritional benefits. Dehydrated fermented milk-wheat composites (FMWC) were prepared by blending fermented milk (FM) and parboiled wheat (W), incubating at 35 degrees C for 24 h, drying at 46 degrees C for 48 h, and milling to 1 mm. Increasing the weight ratio of FM to W from 1.5 to 4.0 resulted in reductions in total solids (from 96 to 92%) and starch (from 52 to 39%), and increases in protein (15.2-18.9%), fat (3.7-5.9%), lactose (6.4-11.4%), and lactic acid (2.7-4.2%). FMWC need to be reconstituted prior to consumption. The water-holding capacity, pasting viscosity, and setback viscosity of the reconstituted FMWC (16.7% total solids) decreased with the ratio of FM to W. The reconstituted FMWC exhibited pseudoplastic flow behaviour on shearing from 18 to 120 s(-1). Increasing the FM:W ratio coincided with a lower yield stress, consistency index, and viscosity at 120 s(-1). The results demonstrate the critical impact of the FM:W ratio on the composition, pasting behavior, and consistency of the reconstituted FMWC. The difference in consistency associated with varying the FM:W ratio is likely to impact on satiety and nutrient value of the FMWCs. en
dc.description.sponsorship Department of Agriculture, Food and the Marine (Food Institutional Research Measure (FIRM) (14/F/805)) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher MDPI AG en
dc.relation.uri http://www.mdpi.com/2304-8158/7/7/113
dc.rights © 2018, the Authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). en
dc.rights.uri http://creativecommons.org/licenses/by/4.0/
dc.subject Fermented milk en
dc.subject Parboiled wheat en
dc.subject dehydrated composite en
dc.subject Composition en
dc.subject Reconstitution en
dc.subject Pasting behavior en
dc.subject Flow properties en
dc.title The proportion of fermented milk in dehydrated fermented milk-parboiled wheat composites significantly affects their composition, pasting behaviour, and flow properties on reconstitution en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Yvonne O’Callaghan, Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: y.ocallaghan@ucc.ie en
dc.internal.availability Full text available en
dc.description.version Published Version en
dc.contributor.funder Department of Agriculture, Food and the Marine
dc.description.status Peer reviewed en
dc.identifier.journaltitle Foods en
dc.internal.IRISemailaddress y.ocallaghan@ucc.ie en
dc.identifier.articleid 113


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© 2018, the Authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). Except where otherwise noted, this item's license is described as © 2018, the Authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
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