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

Shevade, Ashwini V.; O'Callaghan, Yvonne C.; O'Brien, Nora M.; O'Connor, Thomas P.; Guinee, Timothy P.

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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Date

2018

Authors

Shevade, Ashwini V.

O'Callaghan, Yvonne C.

O'Brien, Nora M.

O'Connor, Thomas P.

Guinee, Timothy P.

Publisher

MDPI AG

Published Version

10.3390/foods7070113

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.

Keywords

Fermented milk , Parboiled wheat , dehydrated composite , Composition , Reconstitution , Pasting behavior , Flow properties

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