BECAS
RASIA Mercedes Carolina
congresos y reuniones científicas
Título:
Thermal properties of reduced-fat filling creams based on milk fat emulsions
Autor/es:
MERCEDES CAROLINA RASIA; MARÍA ESPERT; TERESA SANZ; ANA SALVADOR
Lugar:
Valencia
Reunión:
Congreso; IV International and V National Student Congress of Food Science and Technology; 2018
Institución organizadora:
Asociación Valenciana de Estudiantes y Profesionales de Ciencia y Tecnología de los Alimentos
Resumen:
The development of reduced-fat foods has increased in recent years due tooverweight and obesity in human health. Milk fat emulsions using cellulose ethers are good low fat alternatives to replace conventional fat sources. The aim of this work was to study the influence of hydrocolloids on thermal properties of milk fat emulsions and filling creams based on this type of emulsions. Emulsions containing 47% (w/w) of milk fat were prepared with three types of cellulose ether: two methyl celluloses -A4M and MX- and one hydroxypropyl methyl cellulose -F4M-. These emulsions were used as fat replacer to prepare filling creams with cocoa, modified starch, skim milk powder and sugar. The thermal properties of milk fat emulsions, filling creams and pure milk fat were analyzed after one day of its preparation by a differential scanning calorimetry (DSC). The samples were equilibrated at 5°C for 20 min. Then, the temperature was increased to 75°C at 5 °C/min. The enthalpy, temperatures and melting profile were calculated. The results showed that the three emulsions prepared with celluloses has two melting fractions, the low melting fraction from 10°C to 20°C and the high melting fraction above 30°C. They were agree with the melting profile of pure milk fat that presents the same melting peaks, but the enthalpy of the milk fat was higher than emulsions. In the F4M and MX emulsions the enthalpy of the high melting fraction was significantly lower than milk fat. Contrary to emulsions, the melting profiles of filling creams showed only the low melting fraction. It could be because the creams are more complex than emulsions and the presence of starch and sugar could influence fat crystallization behavior.
