Effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet whey

Abstract The effect of sweet whey and octenyl succinic anhydride (OSA)-modified cassava starch on the quality and rheological properties of fermented dairy beverages was evaluated. Sweet whey (45-65%) and OSA-modified cassava starch (0.8-1.2%) were added to determine an optimal fermented dairy beverage with the highest viscosity and the lowest syneresis possible. The optimal fermented dairy beverage corresponded to the addition of 40.9% sweet whey and 1.13% OSA-modified cassava starch with respect to the milk and sweet whey mixture. Moreover, the rheological and quality properties of the optimal fermented dairy beverage were compared to a commercial beverage (control) during 22 days of storage. No significant differences were found in soluble solids, acidity, pH and consistency index during the time evaluated, while the syneresis of both products showed an increase during storage. OSA-modified cassava starch can be used as a stabiliser in sweet whey fermented dairy beverages because it helps improve its quality properties.

摘要 本研究评估了甜乳清与辛烯基琥珀酸酐（octenyl succinic anhydride, OSA）改性木薯淀粉对发酵乳饮料品质及流变学特性的影响。通过添加45%~65%的甜乳清与0.8%~1.2%的OSA改性木薯淀粉，以筛选出粘度最高、析水性最低的最优发酵乳饮料配方。最终确定的最优配方为：以乳与甜乳清的混合物为基底，添加40.9%的甜乳清与1.13%的OSA改性木薯淀粉。此外，本研究将该最优发酵乳饮料与市售对照饮料（对照组）在22天储存期内的流变学与品质特性进行了对比。结果显示，在评估周期内，两款产品的可溶性固形物、酸度、pH值及稠度指数均无显著差异；而二者的析水性均随储存时间延长而升高。辛烯基琥珀酸酐改性木薯淀粉可作为甜乳清发酵乳饮料的稳定剂，有助于改善其品质特性。