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Effect of lactobionic acid on the acidification, rheological properties and aroma release of dairy gels

Abstract : The food industry is investigating new technological applications of lactobionic acid (LBA). In the current work, the effect of lactobionic acid on the acidification of dairy gels (pH 5.5 and 6.2), rheological properties using a double compression test, sodium mobility using Na-23 NMR technique and aroma release using headspace GC-FID were studied. Our results showed that it is possible to use LBA as an alternative to glucono-delta-lactone (GDL) for the production of dairy gels with a controlled pH value. Small differences in the rheological properties and in the amount of aroma volatile organic compounds that were released in the vapour phase, but no significant difference in the sodium ion mobility were obtained. The gels produced with LBA were less firm and released less volatile aroma compounds than the gels produced with GDL. The gels at pH 6.2 were firmer than those at pH 5.5 and had a more organised structure around the sodium ions. (C) 2016 Elsevier Ltd. All rights reserved.
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https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01394942
Contributeur : Csga - Université de Bourgogne <>
Soumis le : jeudi 10 novembre 2016 - 11:00:00
Dernière modification le : mercredi 27 mai 2020 - 19:44:21

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Jéssica C. Bigaski Ribeiro, Daniel Granato, Maria Lucia Masson, Isabelle Andriot, Ana Carolina Mosca, et al.. Effect of lactobionic acid on the acidification, rheological properties and aroma release of dairy gels. Food Chemistry, Elsevier, 2016, 207, pp.101 - 106. ⟨10.1016/j.foodchem.2016.03.066⟩. ⟨hal-01394942⟩

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