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.authorShevade, Ashwini V.
dc.contributor.authorO'Callaghan, Yvonne C.
dc.contributor.authorO'Brien, Nora M.
dc.contributor.authorO'Connor, Thomas P.
dc.contributor.authorGuinee, Timothy P.
dc.contributor.funderDepartment of Agriculture, Food and the Marine
dc.date.accessioned2018-08-29T15:47:28Z
dc.date.available2018-08-29T15:47:28Z
dc.date.issued2018
dc.description.abstractDairy 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.sponsorshipDepartment of Agriculture, Food and the Marine (Food Institutional Research Measure (FIRM) (14/F/805))en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid113
dc.identifier.citationShevade, 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/foods7070113en
dc.identifier.doi10.3390/foods7070113
dc.identifier.endpage16
dc.identifier.issn2304-8158
dc.identifier.issued7
dc.identifier.journaltitleFoodsen
dc.identifier.startpage1
dc.identifier.urihttps://hdl.handle.net/10468/6680
dc.identifier.volume7
dc.language.isoenen
dc.publisherMDPI AGen
dc.relation.urihttp://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.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectFermented milken
dc.subjectParboiled wheaten
dc.subjectdehydrated compositeen
dc.subjectCompositionen
dc.subjectReconstitutionen
dc.subjectPasting behavioren
dc.subjectFlow propertiesen
dc.titleThe proportion of fermented milk in dehydrated fermented milk-parboiled wheat composites significantly affects their composition, pasting behaviour, and flow properties on reconstitutionen
dc.typeArticle (peer-reviewed)en
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