Accessibility navigation


Effects of addition of phenolic compounds on the acid gelation of milk

Harbourne, N., Jacquier, J. C. and O'Riordan, D. (2011) Effects of addition of phenolic compounds on the acid gelation of milk. International Dairy Journal, 21 (3). pp. 185-191. ISSN 0958-6946

Full text not archived in this repository.

To link to this article DOI: 10.1016/j.idairyj.2010.10.003

Abstract/Summary

Tannic acid (0.1–1%, w/w) and gallic acid (0.3–1%, w/w) were added to skim milk prior to acidification with GDL. The acid gelation of tannic and gallic acid fortified milk had a faster gelation time in comparison with the control gel without phenolic compounds. The addition of tannic acid and gallic acid (up to 0.8%) to the milk resulted in a higher storage modulus (G′), decrease in the water mobility (T2 time) and had no significant effect on the syneresis index (SI). However, the inclusion of 1% gallic acid resulted in a significant decrease in G′, a significant increase in the SI and a wider T2 distribution. Lowering the temperature of the gels from 30 to 5 °C caused the G′ for the gels with gallic and tannic acid to increase significantly in comparison with the control, possibly due to increased hydrogen bonding in the presence of phenolic compounds

Item Type:Article
Refereed:Yes
Divisions:No Reading authors. Back catalogue items
Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food and Bioprocessing Research Group
ID Code:25115
Publisher:Elsevier

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation