PMID- 30847166
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20231006
IS  - 2048-7177 (Print)
IS  - 2048-7177 (Electronic)
IS  - 2048-7177 (Linking)
VI  - 7
IP  - 2
DP  - 2019 Feb
TI  - Microstructure and chemorheological behavior of whipped cream as affected by rice 
      bran protein addition.
PG  - 875-881
LID - 10.1002/fsn3.939 [doi]
AB  - The effect of rice bran protein (RBP) isolate addition on the rheological and 
      structural properties of commercial whipped cream with 25% and 35% fat was 
      investigated. Results showed that increasing the fat content from 25% to 35% 
      leads to an increase in the elastic modulus. Furthermore, by increasing the 
      amount of RBP from 1% to 3% in both creams, significant increase occurred in the 
      complex modulus. As the fat content increased from 25% to 35%, the slope of flow 
      behavior was increased, which revealed more thinning behavior and 
      pseudoplasticity index of cream. The cream containing 35% fat and 3% RBP had also 
      shown the low index (n = 0.298) which confirmed the firmer structure of the 
      cream. The maximum consistency index (k) obtained was 9.41 for the cream with 35% 
      fat and 3% RBP, which approved its strong foam structure. In general, according 
      to our results it is obvious that whipped cream with the highest amount of fat 
      and the lowest value of protein can lead to maximum stability of the whipping 
      cream. Among the samples, the lowest stiffness was observed in cream of 35% fat, 
      containing 3% rice bran protein. However, cream containing 35% fat and 1% RBP had 
      convenient overrun and good stability. The microstructural results showed that 
      the cream structure has relatively large globular aggregates in network and 
      develops large pores, which permit to retain sufficient water/air. By increasing 
      the fat content of cream from 25% to 35%, the voids and spaces in the cream were 
      significantly decreased and the pores become less which improve the foam 
      structure. Therefore, it can be concluded the cream with more fat has the more 
      overrun and stability. In general, it is possible to improve the foam structure 
      of cream by substituting fat by RBP.
FAU - Ghorbani-HasanSaraei, Azade
AU  - Ghorbani-HasanSaraei A
AD  - Department of Food Science and Technology College of Agriculture and Food Science 
      Ayatollah Amoli Branch Islamic Azad University Amol Iran.
FAU - Rafe, Ali
AU  - Rafe A
AUID- ORCID: 0000-0001-7756-9383
AD  - Department of Food Processing Research Institute of Food Science and Technology 
      (RIFST) Mashhad Iran.
FAU - Shahidi, Seyed-Ahmad
AU  - Shahidi SA
AD  - Department of Food Science and Technology College of Agriculture and Food Science 
      Ayatollah Amoli Branch Islamic Azad University Amol Iran.
FAU - Atashzar, Azin
AU  - Atashzar A
AD  - Department of Food Science and Technology College of Agriculture and Food Science 
      Ayatollah Amoli Branch Islamic Azad University Amol Iran.
LA  - eng
PT  - Journal Article
DEP - 20190128
PL  - United States
TA  - Food Sci Nutr
JT  - Food science & nutrition
JID - 101605473
PMC - PMC6392820
OTO - NOTNLM
OT  - dairy
OT  - microstructure
OT  - rheology
OT  - rice bran protein
OT  - stability
OT  - whipping cream
COIS- The authors declare that they have no conflict of interest.
EDAT- 2019/03/09 06:00
MHDA- 2019/03/09 06:01
PMCR- 2019/01/28
CRDT- 2019/03/09 06:00
PHST- 2018/11/12 00:00 [received]
PHST- 2018/12/26 00:00 [revised]
PHST- 2018/12/27 00:00 [accepted]
PHST- 2019/03/09 06:00 [entrez]
PHST- 2019/03/09 06:00 [pubmed]
PHST- 2019/03/09 06:01 [medline]
PHST- 2019/01/28 00:00 [pmc-release]
AID - FSN3939 [pii]
AID - 10.1002/fsn3.939 [doi]
PST - epublish
SO  - Food Sci Nutr. 2019 Jan 28;7(2):875-881. doi: 10.1002/fsn3.939. eCollection 2019 
      Feb.