Personne :
Guénard Lampron, Valérie

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Guénard Lampron
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Valérie
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Université Laval. STELA
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ncf11929248
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  • Publication
    Accès libre
    Relationship between smoothing temperature, storage time, syneresis and rheological properties of stirred yogurt
    (Barking, Essex, England : Elsevier Applied Science, 2020-05-23) Guénard Lampron, Valérie; Villeneuve, Sébastien; St-Gelais, Daniel; Turgeon, Sylvie
    Six different smoothing temperatures were compared for nonfat yogurt and the changes in syneresis and rheological properties observed for up to 22 days. Multiple linear regressions were used to describe the syneresis, firmness, flow time, viscosity, and flow resistance and the relationship between these properties, the smoothing temperature and the storage time. During storage, viscosity, firmness, and flow time increased; syneresis and flow resistance remained stable. Syneresis increased significantly (P ≤ 0.05) with smoothing temperature (10–35 °C). Other properties increased slightly (P > 0.05), and properties started to decrease above 30 °C. Syneresis, viscosity, and flow resistance were more sensitive to smoothing temperature; firmness and flow time were more sensitive to storage time. Lower smoothing temperature (10 °C) should be used to minimize syneresis while smoothing temperature ranging from 25 to 30 °C is better to improve rheological properties. Storage time must be considered to optimize these properties.
  • Publication
    Accès libre
    How do smoothing conditions and storage time change syneresis, rheological and microstructural properties of nonfat stirred acid milk gel?
    (Barking, Essex, England : Elsevier Applied Science, 2020-07-16) Guénard Lampron, Valérie; Bosc, Véronique; St-Gelais, Daniel; Villeneuve, Sébastien; Turgeon, Sylvie
    Nonfat acid milk gel, acidified by GDL, was used to simulate microbial fermentation of milk to produce stirred yoghurt. Acid milk gel preparation at laboratory scale included stirring, pumping, smoothing and cooling operations. Two filters (pre-smoothed, 1 mm; smoothed, 500 μm), three smoothing temperatures (13, 22 and 35 °C) and two storage times (1 and 22 days) were studied. Syneresis, microgels size and smoothness of microgels were analysed for pre-smoothed and smoothed gels; viscosity, storage modulus, firmness and total pore area were only analysed for smoothed gel. After 1 and 22 days of storage, pre-smoothed gels developed lower syneresis and smaller microgels than smoothed gels at 22 °C. For smoothed gels, regardless of the smoothing temperature, syneresis, firmness, microgels size and smoothness increased during storage, while total pore area decreased and viscosity remained stable. Viscosity was lower when smoothing was performed at 35 °C and was correlated to rougher microgels.