Publication : Characterization of syneresis phenomena in stirred acid milk gel using low frequency nuclear magnetic resonance on hydrogen and image analyses
ali.license-ref | https://creativecommons.org/licenses/by-nc-nd/4.0 | |
ali.license-ref.start-date | 2021-04-15 | |
bul.description.provenance | elcou28 ; spbar | |
dc.contributor.author | Gilbert, Audrey | |
dc.contributor.author | Rioux, Laurie-Eve | |
dc.contributor.author | St-Gelais, Daniel | |
dc.contributor.author | Turgeon, Sylvie | |
dc.date.accessioned | 2022-11-24T15:41:31Z | |
dc.date.available | 2022-11-24T15:41:31Z | |
dc.date.issued | 2020-04-15 | |
dc.description.abstract | Water retention is an important quality attribute for yogurt. Classically, stirred yogurt water retention is investigated using induced syneresis measurement (centrifugation), which does not characterize spontaneous syneresis. Low-frequency nuclear magnetic resonance (1H-LF-NMR) is a non-destructive technique to detect spontaneous syneresis. Experimental yogurt from pasteurized skim milk, and commercial stirred yogurts were analyzed with 1H-LF-NMR. After Laplace's transformation of the signal, hydrogen atoms pools were differentiated according to their mobility. Each hydrogen pool stood for a type of water mobility in the matrices characterized by a relaxation time (T2(i)), and a signal intensity (I2(i)). Yogurt water retention was assessed by induced syneresis and their structure was characterized using microscopy. Low frequency 1H-NMR detected four different water mobility groups in the matrices. Among these, there was a signal from bulk water, and another attributed to the separated serum (spontaneous syneresis). In experimental yogurts, spontaneous syneresis was visible, resulting in induced syneresis higher than 50%. Moreover, induced syneresis and spontaneous syneresis detected by 1H-LF-NMR were similar. In commercial yogurts, bulk water mobility reduced with increasing protein content and protein network density. Induced syneresis and bulk-water mobility correlated only in yogurts without gelatin. In the presence of gelatin, the network was more open, probably favoring bulk water mobility. This study shows that 1H-LF-NMR associated with microscopy image analysis efficiently assesses and describes yogurts water retention and spontaneous syneresis. | en |
dc.identifier.doi | 10.1016/j.foodhyd.2020.105907 | |
dc.identifier.issn | 0268-005X | |
dc.identifier.uri | http://hdl.handle.net/20.500.11794/104103 | |
dc.language | eng | |
dc.publisher | Oxford : IRL Press | |
dc.rights | http://purl.org/coar/access_right/c_abf2 | |
dc.subject | Spontaneous syneresis | en |
dc.subject | Water-holding capacity | en |
dc.subject | Stirred yogurt | en |
dc.subject | Microstructure | en |
dc.subject | 35 image analysis | en |
dc.subject | Time domain NMR | en |
dc.subject.rvm | Yogourt | |
dc.subject.rvm | Résonance magnétique nucléaire | |
dc.subject.rvm | Extraction (Chimie) | |
dc.subject.rvm | Microstructure (Physique) | |
dc.subject.rvm | Analyse d'images | |
dc.title | Characterization of syneresis phenomena in stirred acid milk gel using low frequency nuclear magnetic resonance on hydrogen and image analyses | |
dc.type | article de recherche | |
dcterms.bibliographicCitation | Food Hydrocolloids, Vol. 106, 105907 (2020) | |
dcterms.dateAccepted | 2020-03-31 | |
dspace.accessstatus.time | 2024-03-20 18:01:15 | |
dspace.entity.type | Publication | |
relation.isAuthorOfPublication | 66ac4886-98b8-4353-b7dd-6a0cc9e7d767 | |
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relation.isAuthorOfPublication | 758b7ece-99e0-4908-a319-ea1817851d84 | |
relation.isAuthorOfPublication.latestForDiscovery | 66ac4886-98b8-4353-b7dd-6a0cc9e7d767 | |
relation.isResourceTypeOfPublication | 4c433ef5-3937-4530-8252-cca17d715747 | |
relation.isResourceTypeOfPublication.latestForDiscovery | 4c433ef5-3937-4530-8252-cca17d715747 | |
rioxxterms.project.funder-name | Fonds de recherche du Québec - Nature et technologies | |
rioxxterms.project.funder-name | Novalait Inc. | |
rioxxterms.project.funder-name | Ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québe | |
rioxxterms.version | Accepted Manuscript (AM) | |
rioxxterms.version-of-record | https://doi.org/10.1016/j.foodhyd.2020.105907 |
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