Utilisation de complexes formés de pectine et d'isolat de protéines sériques dans la formulation de yogourts brassés

Authors: Gentès, Marie-Claude
Advisor: Turgeon, SylvieSt-Gelais, Daniel
Abstract: The aim of this work was to improve the rheological properties and whey retention of stirred yoghurts by the addition of whey protein isolate (WPI) and low methoxyl pectin complexes as stabilizing agent. The developed complexes were stabilized to a pH adjustment to 7.0 by the application of heat treatment. The level of incorporation to obtain adequate finish characteristics was determined. The stabilized complexes (heat treated) were unable to enhance the rheological properties of yoghurt despite of unheated complexes did. This effect could be due to the addition of WPI and pectin without complexe formation. Using a WPI and pectin solution without complexe formation led to increase the rheological properties. Varying the casein to total protein ratios gave different results: unheated complexes permitted to obtain greater rheological properties than WPI and pectin solution without complexe formation.
Document Type: Mémoire de maîtrise
Issue Date: 2007
Open Access Date: 13 April 2018
Permalink: http://hdl.handle.net/20.500.11794/19742
Grantor: Université Laval
Collection:Thèses et mémoires

Files in this item:
Description SizeFormat 
25036.pdfTexte2.51 MBAdobe PDFThumbnail
All documents in CorpusUL are protected by Copyright Act of Canada.