15A-2 |
Effect of mineral content on sensory characteristics of non-instant whole milk powder |
M. S. CHAVEZ1, N. Sabbag2, R. B. Páez, S. Costa, M. A. Taverna, A. Cuatrin, and S. E. Zorrilla7. (1) EEA-Rafaela. AIPA, Instituto Nacional de Tecnología Agropecuaria, Ruta 34, km 227, cc 22, Rafaela, 2300, Argentina, (2) Instituto de Tecnología de Alimentos, Universidad Nacional del Litoral, Paraje el Pozo, Santa Fe, 3000, Argentina, (3) INTEC, Universidad Nacional del Litoral - CONICET, Güemes 3450, Santa Fe, 3000, Argentina Milk powder flavorant origin is of great interest. Main sources are milk itself and degradation of milk constituents during processing and preservation. Particularly, salts have complex taste, and they participate in the perception of the four modalities (sweet, bitter, sour and salty). Moreover, cations are supposed to enhance flavors, whereas anions moderate them. Our objectives were to identify relevant flavors that characterize milk powder and to relate their sensory characteristics to salts content. Thirty-eight non-instant whole milk powder samples were random collected from Oceania (4), Europe (5) and America (29) during 1998, and reconstituted (13%) for analysis by duplicate when half shelf life was elapsed. Seven trained panelists evaluated the presence or absence of cooked, feed, burnt, oxidized/lipolysed, salty, sweetness and stale/foreign flavors. Calcium, sodium, potassium and magnesium concentrations were measured by atomic absorption spectrometry, while phosphorus and chloride by phosphomolybdate and Mohr techniques respectively. SAS (Ver.8) was used for multivarate analysis. Results showed that oxidized/lipolysed flavor was detected in most of the samples (87%), stale/foreign (61%), feed (53%), cooked (45%), sweetness (34%), burnt (32%), and salty (24%). Clusters analysis verified that sample origin was not associated to any flavor. Mineral mean concentrations (mg/100gr) and confidence intervals (a=0.05) were: Chloride (1030.69± 21.18), calcium (916.33± 30.89), sodium (382.83± 16.89), potassium (1184.90± 15.57), magnesium (83.16± 1.48) and phosphorus (746.37± 15.95). Discriminant analysis showed that sodium discriminated between presence and absence of cooked (F=9.58, a=3.8x10-3 ) and oxidized/lipolysed flavor (F=4.93, a=3.3x10-2 ), whereas phosphorous discriminated respect to sweetness (F=16.50 , a=3x10-4 ). These results suggest that relevant flavors were connected to processing and conservation as well as to raw milk, and that only sodium and phosphorus were related to sensory characteristics, whereas chloride was not, even though its high mean value.
Session 15A, Dairy Foods
|