전분 나노입자 첨가가 휘핑크림 품질특성에 미치는 영향
This study was performed to investigate how the addition of starch nanoparticles prior to whipping could affect the quality characteristics and stability of full-fat dairy cream. Starch nanoparticles were prepared by dry heating under mildly acidic conditions and added to dairy cream as amount of 1,...
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| Published in | Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 52; no. 4; pp. 423 - 426 |
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| Main Authors | , , , , |
| Format | Journal Article |
| Language | Korean |
| Published |
Seoul
한국식품과학회
01.08.2020
Korean Society of Food Science & Technology |
| Subjects | |
| Online Access | Get full text |
| ISSN | 0367-6293 2383-9635 |
| DOI | 10.9721/KJFST.2020.52.4.423 |
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| Abstract | This study was performed to investigate how the addition of starch nanoparticles prior to whipping could affect the quality characteristics and stability of full-fat dairy cream. Starch nanoparticles were prepared by dry heating under mildly acidic conditions and added to dairy cream as amount of 1, 3, and 5% (w/w). The whipped cream's storage stability, viscosity, overrun, and droplet size were investigated in combination with various starch nanoparticle contents. The storage stability and apparent viscosity increased in parallel with the increasing starch nanoparticle content compared to the control. The mean size and homogeneity of the droplets in the whipped cream increased with higher starch nanoparticle addition levels. Even though the whipped cream overrun was reduced by the addition of starch nanoparticles, the 1% addition level exhibited a similar overrun value as the control. |
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| AbstractList | This study was performed to investigate how the addition of starch nanoparticles prior to whipping could affect the quality characteristics and stability of full-fat dairy cream. Starch nanoparticles were prepared by dry heating under mildly acidic conditions and added to dairy cream as amount of 1, 3, and 5% (w/w). The whipped cream’s storage stability, viscosity, overrun, and droplet size were investigated in combination with various starch nanoparticle contents.
The storage stability and apparent viscosity increased in parallel with the increasing starch nanoparticle content compared to the control. The mean size and homogeneity of the droplets in the whipped cream increased with higher starch nanoparticle addition levels. Even though the whipped cream overrun was reduced by the addition of starch nanoparticles, the 1% addition level exhibited a similar overrun value as the control. KCI Citation Count: 0 This study was performed to investigate how the addition of starch nanoparticles prior to whipping could affect the quality characteristics and stability of full-fat dairy cream. Starch nanoparticles were prepared by dry heating under mildly acidic conditions and added to dairy cream as amount of 1, 3, and 5% (w/w). The whipped cream's storage stability, viscosity, overrun, and droplet size were investigated in combination with various starch nanoparticle contents. The storage stability and apparent viscosity increased in parallel with the increasing starch nanoparticle content compared to the control. The mean size and homogeneity of the droplets in the whipped cream increased with higher starch nanoparticle addition levels. Even though the whipped cream overrun was reduced by the addition of starch nanoparticles, the 1% addition level exhibited a similar overrun value as the control. 본 연구를 통해 전분 나노입자의 첨가가 유제품 휘핑크림의 품질특성에 미치는 영향과 휘핑크림의 안정성을 향상시킴을 확인할 수 있었다. 전분 나노입자 첨가는 유화 액적의 계면을 안정화시킴으로써 휘핑크림의 저장 안정성을 향상시킬 수 있었다. 전분 나노입자 첨가에 의한 휘핑크림의 점도 역시 증가하였고 이로 인하여 휘핑크림의 저장 안정성이 증가하였으며, 액적의 입도 크기 역시 증가하였다. 하지만 3% 이상 전분 나노입자를 첨가하였을 때 오버런은 감소하는 경향을 보였다. 본 연구결과에 따르면 1% 전분 나노입자를 휘핑크림에 첨가하였을 때 휘핑크림의 오버런에 주목할 만한 변화 없이 휘핑크림의 저장 안정성을 향상시킬 수 있었다. This study was performed to investigate how the addition of starch nanoparticles prior to whipping could affect the quality characteristics and stability of full-fat dairy cream. Starch nanoparticles were prepared by dry heating under mildly acidic conditions and added to dairy cream as amount of 1, 3, and 5% (w/w). The whipped cream's storage stability, viscosity, overrun, and droplet size were investigated in combination with various starch nanoparticle contents. The storage stability and apparent viscosity increased in parallel with the increasing starch nanoparticle content compared to the control. The mean size and homogeneity of the droplets in the whipped cream increased with higher starch nanoparticle addition levels. Even though the whipped cream overrun was reduced by the addition of starch nanoparticles, the 1% addition level exhibited a similar overrun value as the control. |
| Author | 김종예(Jong-Yea Kim) 홍정선(Jung Sun Hong) 최희돈(Hee-Don Choi) 신혜영(Hye-Young Shin) 신경원(Kyeong Won Shin) |
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| SubjectTerms | Cream Droplets Homogeneity Nanoparticles Shelf life Starch Storage stability Viscosity 식품과학 |
| Title | 전분 나노입자 첨가가 휘핑크림 품질특성에 미치는 영향 |
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