The physicochemical and rheological properties of a milk drink flavoured with cajeta,a Mexican caramel jam |
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Authors: | MANUEL OCTAVIO RAMÍREZ‐SUCRE JORGE FERNANDO VÉLEZ‐RUIZ |
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Affiliation: | Department of Chemical, Food and Environmental Engineering, Universidad de las Américas Puebla, Sta. Catarina Mártir, Cholula, Puebla, CP 72820, Mexico |
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Abstract: | This research was conducted to study physicochemical and flow properties of a milk drink with the inclusion of caramel jam in relation to formulation and storage. The systems were prepared, by following a Box Behnken experimental design, including fat, gum, and flavour as variables; drinks were successfully analysed through 3 weeks of storage. Density and moisture of drinks were stable through the storage time, in contrast to acidity, colour, pH, and flow properties; the hydrocolloid content had greatest influence on rheological properties. A contour surface methodology was used to establish the corresponding relationship of three flow parameters affected by the studied variables. |
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Keywords: | Flavoured dairy drink Physicochemical properties Rheological Contour surface methodology Mexican caramel jam |
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