Lin Hong-Ting Victor, Tsai Jenn-Shou, Liao Hsiao-Hui, Sung Wen-Chieh
Department of Food Science, National Taiwan Ocean University, Keelung 20231, Taiwan.
Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung 20231, Taiwan.
Polymers (Basel). 2025 Jan 23;17(3):300. doi: 10.3390/polym17030300.
This study evaluated how added gums, starch amounts, and sucrose levels affect the texture, sensory acceptability, and syneresis of milk puddings. The puddings were prepared with four ingredients, namely 0.3% polysaccharide (κ,ι-carrageenan, gellan gum, gelatin, or agar), 2.5-7.5% sucrose, 1-5% modified waxy corn starch, and whole milk. The physical and sensory properties were assessed through measurements of gel strength, breaking point, breaking force, rigidity, and hedonic testing. Results show that syneresis increased in all milk puddings during two weeks of refrigerated storage. Among the five polysaccharides, agar and κ-carrageenan showed the most significant effect on gel rigidity and strength, while gellan gum and ι-carrageenan were more effective at preventing syneresis compared to three commercial milk pudding products after 14 days of storage. As modified corn starch concentration increased (1 to 5%), gel strength, breaking force, and rigidity decreased. Lower modified waxy corn starch concentrations (5% to 1%) led to reduced syneresis when stored at 4 °C for 7 and 14 days. Sucrose significantly increased gel strength and breaking force in puddings containing κ-carrageenan, gellan gum, and agar. Gellan gum improved overall pudding acceptability. Based on sensory and syneresis data, the most acceptable milk pudding formulation contained 5% sucrose, 0.3% gellan gum, and 1% modified waxy corn starch.
本研究评估了添加的胶类物质、淀粉量和蔗糖水平如何影响牛奶布丁的质地、感官可接受性和脱水收缩。布丁由四种成分制成，即0.3%的多糖（κ-、ι-卡拉胶、结冷胶、明胶或琼脂）、2.5 - 7.5%的蔗糖、1 - 5%的改性糯玉米淀粉和全脂牛奶。通过测量凝胶强度、断裂点、断裂力、硬度和享乐测试来评估其物理和感官特性。结果表明，在冷藏储存两周期间，所有牛奶布丁的脱水收缩都有所增加。在这五种多糖中，琼脂和κ-卡拉胶对凝胶硬度和强度的影响最为显著，而在储存14天后，与三种市售牛奶布丁产品相比，结冷胶和ι-卡拉胶在防止脱水收缩方面更有效。随着改性玉米淀粉浓度的增加（1%至5%），凝胶强度、断裂力和硬度降低。较低的改性糯玉米淀粉浓度（5%至1%）在4℃储存7天和14天时会导致脱水收缩减少。蔗糖显著提高了含有κ-卡拉胶、结冷胶和琼脂的布丁的凝胶强度和断裂力。结冷胶提高了布丁的总体可接受性。基于感官和脱水收缩数据，最可接受的牛奶布丁配方包含5%的蔗糖、0.3%的结冷胶和1%的改性糯玉米淀粉。
