Miller Magazine Issue: 132 December 2020
71 ARTICLE MILLER / december 2020 This study should examine the extent to which com- mercially available puddings differ in their consistency. MATERIALS AND METHODS A total of 10 different commercial pudding mixes were purchased in supermarkets. In addition, a product ma- nufactured for industrial use in the bakery industry was tested but was not included in the evaluation because of its gelatinisation and cooling properties, which deviated greatly from the other samples. The main focus was on the final viscosity of each stirred and boiled pudding mix at 50 °C (standard temperatu- re/10 min. running time), 20 °C (room temperature/20 min.) and 6 °C (refrigerator temperature/25 min.). The qualitative determination of the gelatinisation properties of starch is mainly carried out up to 50 °C in quality as- surance and product development, but the pudding itself is later usually consumed at room or refrigerator tempe- rature. In addition, the influence of milk and the addition of sugar were considered. The Brabender ViscoQuick used for the test series has an integrated heating/cooling system that operates wit- hout an additional heating or cooling thermostat. Owing to the high heating/cooling rates, the individual measu- rements could be performed in a relatively short time (for measuring times see above). Due to the evaluation unit directly built into the device, necessary changes of the test parameters and correlations could be made without an additional PC. The necessary cooling profiles provided reproducible results. As a true stand-alone and compact unit without a cooling thermostat or separate computer, the ViscoQuick adapts perfectly to often meet tight space conditions in many laboratories. As already mentioned above, cooling rates specially adapted to the respective final temperature were prog- rammed in the software to achieve the desired final tem- peratures in a reproducible manner. The evaluation was performed in Brabender units (BU), which have become established worldwide for the description of viscosities in starch gelatinization. During a ViscoQuick analysis, a characteristic curve is created during heating, maintaining the temperature and subsequent cooling. The changing consistency of the sus- pension during the test duration is recorded and evalua- ted as a force-time diagram. Special attention is usually paid to the following points, which are determined, for example, during analysis with the Brabender Viscograph or ViscoQuick: • Start of gelatinization (A) • Maximum viscosity (gelatinization maximum / B) • Minimum viscosity (C) • Viscosity at the end of the cooling phase (D)
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