EFFECT OF DIFFERENT MILK SUBSTITUTES ON RHEOLOGICAL PROPERTIES OF PUDDINGS

摘要

Commercial pudding powders are usually composed of starch, hydrocolloids, colorings and aromas, and are intended to be dissolved in milk. The use of milk substitutes is mandatory for people suffering from lactose intolerance and milk allergies, but these ingredients have an effect on pudding structure and rheological behavior that has been little studied. The aim of the present study was to characterize the rheological behaviour of three commercial pudding powders dissolved in water, rice drink, grapefruit juice, soy drink and milk (reference sample). The three pudding powders, apparently similar in formulation, resulted in final products with large rheological differences that could be ascribed to different types and to quantity of starch present in the formulation. Generally, the properties of rice drink based products were comparable to those of the water systems, while the characteristics of soy drink based puddings were similar to those of the reference sample.