This study aimed to reveal the influences of purple potato on the rheological and textural properties of condensed milk. The rheological, texture and microstructural changes in condensed milk were studied by adding 0.5%-2.5% purple potato powder, and the mechanisms were discussed. The results showed that the condensed milk treated with purple potato had a pseudoplastic fluid behavior, and the flow curve fitted well with the Power Law model. The condensed milk with purple potato also possessed certain thixotropic property. When the content of purple potato powder was less than 1.5% (w/w), the condensed milk was easy to recover after deformation. The viscoelastic tests showed that 1.5% and more purple potato powder could give the condensed milk a solid behavior. Moreover, the consistency and viscosity of the condensed milk with less than 2.5% purple potato powder were stable after being stored at 20℃ for 5 months. Furthermore, the higher the content of purple potato powder added, the smoother and denser the internal network structure of the condensed milk. Therefore, the flow behavior and edible quality of condensed milk were significantly affected by purple potato powder, which provides an effective guidance for industrial processing of condensed milk.
ZHOU Di
,
XU Sheng
,
SUN Yanhui
,
DONG Yining
,
YANG Yanjun
. Effects of purple potato powder on rheological and textural properties of condensed milk[J]. Food and Fermentation Industries, 2019
, 45(16)
: 97
-103
.
DOI: 10.13995/j.cnki.11-1802/ts.020474
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