Effects of cooling rate and aging process on crystallographic structure, whipping, rheological, textural and thermal properties of frozen minarine

Subject Areas :

Leyla Alizadeh ¹ , Khadije Abdolmaleki ² , Kooshan Nayebzadeh ³

1 - Department of Food Quality Control and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
2 - Department of Food Science and Technology, School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
3 - Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Received: 2020-02-05 Accepted : 2020-05-15 Published : 2020-06-15

Keywords: Minarine, Whipping cream, Cooling rate, Aging process,

Abstract :

Minarine is a cream obtained by mixture of animal cream and vegetable oils. Fat crystallization is the main stage in the production of this product and affects its mouth-feel, stability, texture, and appearance. Processing conditions influencing the fat crystallization, partial coalescence, and finally physical and structural properties of whipped cream are heat treatment (pasteurization and sterilization), homogenization, cooling rate, aging process, tempering, and temperature, time and speed of whipping. The objective of this study is to characterize the effects of fast cooling by ice cream maker to 5 ºC and aging process at this temperature for 24 hours, on whipping, rheological, textural, crystallographic and thermal properties of frozen minarine. Results illustrated that the most desirable whipping properties (overrun=114.8% and syneresis=3.6mm) and the highest rheological and textural properties, γLVR (0.33), G' (40850 Pa), and firmness (642 g), were belonged to sample FCA due to the formation of the denser crystalline network resulting from fast cooling and aging process. Wide-angle X-ray scattering spectra shows that α -crystals were mainly formed upon fast cooling then, a transition from α to β'-crystals took place during aging process. Also, according to differential scanning calorimetric results, the endothermal peak temperature was shifted to higher temperatures due to fast cooling and aging processes.

References:

1. Nguyen V, Duong CT, Vu V. Effect of thermal treatment on physical properties and stability of whipping and whipped cream. Journal of Food Engineering. 2015;163:32-6.


2. Kováčová R, Štětina J, Čurda L. Influence of processing and κ-carrageenan on properties of whipping cream. Journal of Food Engineering. 2010;99(4):471-8.


3. Lundin J. Investigation of how different fat systems and other ingredients affect the properties of whipping creams based on vegetable fat. Digitala Vetenskapliga Arkivet. 2013 p. 36.


4. Petrut RF, Anihouvi PP, Blecker C, Dombree A, Van Hoed V, Danthine S. Investigation of the thermal and structural behavior of two lauric fats in bulk and oil-in-water emulsion states. In: Degree project work. Linnaeus University Sweden. 2013.


5. Finley J, Hurst W, Lee C. Principles of food chemistry. Springer International Publishing 2018-02-22, Cham, Switzerland .


6. Moens K, De Clercq N, Verstringe S, Dewettinck K. Revealing the influence of tempering on polymorphism and crystal arrangement in semicrystalline oil-in-water emulsions. Crystal Growth & Design. 2015;15(12):5693-704.


7. Fredrick E, Van de Walle D, Walstra P, Zijtveld J, Fischer S, Van Der Meeren P, et al. Isothermal crystallization behaviour of milk fat in bulk and emulsified state. International Dairy Journal. 2011;21(9):685-95.


8. Moens K, Tzompa-Sosa DA, Van de Walle D, Van der Meeren P, Dewettinck K. Influence of cooling rate on partial coalescence in natural dairy cream. Food Research International. 2019;120:819-28.


9. Campos R, Narine S, Marangoni A. Effect of cooling rate on the structure and mechanical properties of milk fat and lard. Food Research International. 2002;35(10):971-81.


10. Lopez C, Lavigne F, Lesieur P, Keller G, Ollivon M. Thermal and structural behavior of anhydrous milk fat. 2. Crystalline forms obtained by slow cooling. Journal of Dairy Science. 2001;84(11):2402-12.


11. Walstra P, Walstra P, Wouters JT, Geurts TJ. Dairy Science and Technology: CRC press; 2005.


12. Lopez C, Bourgaux C, Lesieur P, Bernadou S, Keller G, Ollivon M. Thermal and structural behavior of milk fat: 3. Influence of cooling rate and droplet size on cream crystallization. Journal of Colloid and Interface Science. 2002;254(1):64-78.


13. Rønholt S, Kirkensgaard JJK, Pedersen TB, Mortensen K, Knudsen JC. Polymorphism, microstructure and rheology of butter. Effects of cream heat treatment. Food Chemistry. 2012;135(3):1730-9.


14. Long Z, Zhao M, Sun-Waterhouse D, Lin Q, Zhao Q. Effects of sterilization conditions and milk protein composition on the rheological and whipping properties of whipping cream. Food Hydrocolloids. 2016;52:11-8.


15. Long Z, Zhao M, Zhao Q, Yang B, Liu L. Effect of homogenisation and storage time on surface and rheology properties of whipping cream. Food Chemistry. 2012;131(3):748-53.


16. Farahmandfar R, Asnaashari M, Salahi MR, Rad TK. Effects of basil seed gum, Cress seed gum and Quince seed gum on the physical, textural and rheological properties of whipped cream. International Journal of Biological Macromolecules. 2017;98:820-8.


17. Tippetts M, Martini S. Effect of cooling rate on lipid crystallization in oil-in-water emulsions. Food Research International. 2009;42(7):847-55.


18. Buldo P, Kirkensgaard JJ, Wiking L. Crystallization mechanisms in cream during ripening and initial butter churning. Journal of Dairy Science. 2013;96(11):6782-91.


19. Wiking L, De Graef V, Rasmussen M, Dewettinck K. Relations between crystallisation mechanisms and microstructure of milk fat. International Dairy Journal. 2009;19(8):424-30.


20. Jakubczyk E, Niranjan K. Transient development of whipped cream properties. Journal of Food Engineering. 2006;77(1):79-83.


21. Anvari M, Joyner HS. Effect of fish gelatin-gum arabic interactions on structural and functional properties of concentrated emulsions. Food Research International. 2017;102:1-7.


22. Truong T, Bansal N, Sharma R, Palmer M, Bhandari B. Effects of emulsion droplet sizes on the crystallisation of milk fat. Food Chemistry. 2014;145:725-35.