Miller Magazine Issue: 132 December 2020

76 ARTICLE MILLER / december 2020 contrary image. Throughout the entire duration of the experiment, the consistencies of the "milk experiments" are below those of the measurements performed with water. Moreover, it could be observed that gelatinization starts much more abruptly when using milk and the ge- latinization curve is also steeper than with water. Before reaching the maximum, the slope flattens out, creating a kind of plateau. With water, however, reaching the maxi- mum is characterized by a relatively clear peak. The reasons for these different results are probably to be found in the main ingredients (carbohydrates, prote- ins, fats) of milk, however, their individual effects were not analyzed in the study. Nevertheless, the influencing factor milk should be considered in product development and recipe recommendations for the customer. Test series 3: Analysis under variation of sugar addition The 3rd research question of the topic "Viscosity mea- surements of vanilla pudding mixes" deals with the influ- ences which result from the addition of sugar. This takes into account not only the change that occurs when sugar is added. The timing of the addition has also been varied. While in laboratories all components are often already in the measuring cup of a viscometer at the start of the measurement, in practice and according to the manufa- cturer's instructions, pudding powder and sugar are only added when the liquid is boiling. For this reason, it was obvious to adapt the test arrangement accordingly to show possible differences. Fig. 8 shows the curves of the test arrangements per- formed with milk: "without sugar/blue", "sugar addition directly/green" and "sugar addition after 3. min/red". The gelatinization of the two experiments "without su- gar/sugar addition direct" is almost identical for the first 10 min. Only after this time the consistency of the two samples will differ. When the final temperature of 6 °C is reached the measured value is 160 BU higher than the su- gar-free pudding. Due to the later addition of pudding powder and sugar to the already boiling milk in the third test arrangement, there is a spontaneous gelatinisa- tion of the starch and a time shift of the entire curve. While this apparently has no influen- ce on the gelatinisation maxi- mum (all three tests here have a delta of 20 BU), the gelatini- sation minimum is 40 or 50 BU below the other patterns. As in previous discussions of the results, the final point is consistency at assumed refrigerator temperature. The sample "sugar addition after 3 minutes" was of particular interest because here the pudding powder was also ad- ded after 3 minutes and therefore the cooking test was carried out exactly according to the manufacturer's ins- tructions. The final consistency is almost 100 BU below the variant "sugar addition directly" and slightly higher than the variant with milk only. The curve of the two samples with sugar could indicate that the viscosities will equalise during longer storage in the refrigerator and that the time of its addition has no greater influence. CONCLUSION The study found that one pudding mix was very dif- ferent from all other samples. One can only speculate about the reasons. All other patterns showed predomi- nantly similar or equal viscosities. However, the change in the ranking (highest - lowest) of the individual pud- ding samples when the final temperature was changed is remarkable. There were samples that became firmer as they cooled down, others softer. Since for the consumer not only colour and taste but also consistency can be a purchase criterion, measurements up to 20 °C/6 °C as well as the effects of milk and sugar on the consistency of a vanilla pudding mix ought to be included in the focus of future product developments and quality controls. Literature references: 1) ICC: International Association for Cereal Science and Technology, Vienna, Austria AACCI: Cereals & Grains Association, St. Paul, USA ISO: International Organization for Standardization, Geneva, Switzerland Fig. 8: Method FT-6°C – Comparison addition of sugar M-03