Utilisation de complexes formés de pectine et d'isolat de protéines sériques dans la formulation de yogourts brassés
|Advisor:||Turgeon, Sylvie; St-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|
|Open Access Date:||13 April 2018|
|Collection:||Thèses et mémoires|
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