Aguilar-Raymundo Victoria Guadalupe, Vélez-Ruiz Jorge Fernando
Chemical and Food Engineering Department, Universidad de las Américas Puebla, Ex hacienda Santa Catarina Mártir S/N, San Andrés Cholula, Puebla, C.P. 72810, Mexico.
Programa Académico de Ingeniería Agroindustrial, Universidad Politécnica de Pénjamo, Carretera Irapuato-La Piedad Km 44, Predio El Derramadero, Pénjamo, Guanajuato, C.P. 36921, Mexico.
Foods. 2018 Feb 18;7(2):25. doi: 10.3390/foods7020025.
Dairy desserts are complex mixtures and matrices including main components such as milk, sugar, starch, hydrocolloids, colorants and flavors, with a proteinaceous structure; they are widely consumed and present a semisolid consistency. In this work, the physicochemical and rheological properties of a dairy dessert with the addition of chickpea flour (raw and cooked, at four concentrations) were studied to determine the effect of the flour. The results indicated that luminosity (L*: 62.75-83.29), pH (6.35-7.11) and acidity (1.56-3.56) changed with the type of flour. The flow properties of the custards exhibited a non-Newtonian behavior that was well fitted by three flow models. The studied custard systems were stored for twelve days at 4 °C. The physicochemical and flow properties of the custards changed notably as a function of flour addition and storage time. From all samples, only four were analyzed with oscillatory tests, showing their mechanical spectra with elastic behavior. The dessert texture was also measured, founding that those formulated with Blanco Noroeste chickpea flour exhibited the highest values of hardness (0.356-0.391 Newton (N)) through the twelve days. It can be concluded that those custard systems with the highest content of flour presented a very good response as a potential new dairy product.
乳制甜点是复杂的混合物和基质，包括牛奶、糖、淀粉、水胶体、色素和香料等主要成分，具有蛋白质结构；它们被广泛食用，呈半固体稠度。在这项工作中，研究了添加鹰嘴豆粉（生的和煮熟的，四种浓度）的乳制甜点的物理化学和流变学特性，以确定面粉的影响。结果表明，明度（L*：62.75 - 83.29）、pH值（6.35 - 7.11）和酸度（1.56 - 3.56）随面粉类型而变化。蛋奶冻的流动特性表现出非牛顿行为，三种流动模型能很好地拟合。所研究的蛋奶冻体系在4℃下储存12天。蛋奶冻的物理化学和流动特性随面粉添加量和储存时间的变化而显著改变。从所有样品中，仅对四个进行了振荡测试，显示出它们具有弹性行为的机械光谱。还测量了甜点的质地，发现用西北白鹰嘴豆粉配制的甜点在12天内硬度值最高（0.356 - 0.391牛顿（N））。可以得出结论，面粉含量最高的那些蛋奶冻体系作为一种潜在的新型乳制品表现出非常好的响应。
