Influence of storage conditions on the functional properties of micellar casein powder
Résumé
Controlled ageing conditions have been applied to two micellar casein (MC) powders
and the consequent impact on their rehydration capacity and colorimetric evolution has been
reported. Two characteristic times (fragmentation and total rehydration time) and solubility
have been determinated to evaluate the evolution of rehydration capacity with controlled
ageing conditions.For the two MC powders tested, it was shown that the two characteristic times and the
browning index increased with storage duration and temperature applied during ageing,
whereas solubility decreased. For each MC powder studied, it was shown that i)there is a
correlation (ageing curves) between the rehydration time (the target variable) and the
indicator parameters (fragmentation time, browning index and solubility) and (ii)the shape of
each ageing curve is independent of the ageing conditions but dependent on the MC powder
studied.
These results clearly suggest the i)possibility to obtain reference ageing curves for
each indicator, linking total rehydration time and the following indicators: fragmentation time,
browning index and solubility ii)possibility to identify several ageing similarities between
severe and moderate storage conditions iii)feasibility of applying accelerated ageing
conditions to rapidly establish the shape of the reference ageing curves for a given MC
powder, and iv)possibility of predicting the rehydration time of the MC powder studied using
reference ageing curves through the measurement of one indicator (fragmentation time,
browning index and solubility). This predicting ability of the proposed approach has been
ascertained by comparing experimental and predicted values of rehydration time for aged
samples having undergone storage accidents.
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