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Foods 2018, 7(7), 113; https://doi.org/10.3390/foods7070113

The Proportion of Fermented Milk in Dehydrated Fermented Milk–Parboiled Wheat Composites Significantly Affects Their Composition, Pasting Behaviour, and Flow Properties on Reconstitution

1
Teagasc Food Research Center, Moorepark, Fermoy, Co. Cork P61 C996, Ireland
2
School of Food and Nutritional Sciences, University College Cork, Cork T12 Y337, Ireland
*
Author to whom correspondence should be addressed.
Received: 7 June 2018 / Revised: 11 July 2018 / Accepted: 12 July 2018 / Published: 14 July 2018
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Abstract

Dairy and cereal are frequently combined to create composite foods with enhanced nutritional benefits. Dehydrated fermented milk–wheat composites (FMWC) were prepared by blending fermented milk (FM) and parboiled wheat (W), incubating at 35 °C for 24 h, drying at 46 °C for 48 h, and milling to 1 mm. Increasing the weight ratio of FM to W from 1.5 to 4.0 resulted in reductions in total solids (from 96 to 92%) and starch (from 52 to 39%), and increases in protein (15.2–18.9%), fat (3.7–5.9%), lactose (6.4–11.4%), and lactic acid (2.7–4.2%). FMWC need to be reconstituted prior to consumption. The water-holding capacity, pasting viscosity, and setback viscosity of the reconstituted FMWC (16.7% total solids) decreased with the ratio of FM to W. The reconstituted FMWC exhibited pseudoplastic flow behaviour on shearing from 18 to 120 s−1. Increasing the FM:W ratio coincided with a lower yield stress, consistency index, and viscosity at 120 s−1. The results demonstrate the critical impact of the FM:W ratio on the composition, pasting behavior, and consistency of the reconstituted FMWC. The difference in consistency associated with varying the FM:W ratio is likely to impact on satiety and nutrient value of the FMWCs. View Full-Text
Keywords: fermented milk; parboiled wheat; dehydrated composite; composition; reconstitution; pasting behavior; flow properties fermented milk; parboiled wheat; dehydrated composite; composition; reconstitution; pasting behavior; flow properties
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Shevade, A.V.; O’Callaghan, Y.C.; O’Brien, N.M.; O’Connor, T.P.; Guinee, T.P. The Proportion of Fermented Milk in Dehydrated Fermented Milk–Parboiled Wheat Composites Significantly Affects Their Composition, Pasting Behaviour, and Flow Properties on Reconstitution. Foods 2018, 7, 113.

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