Effect of green tea catechins on physical stability and sensory quality of lactose-reduced UHT milk during storage for one year
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Effect of green tea catechins on physical stability and sensory quality of lactose-reduced UHT milk during storage for one year. / Jansson, Therese; Waehrens, Sandra S.; Rauh, Valentin; Danielsen, Bente P.; Sørensen, John; Bredie, Wender L. P.; Petersen, Mikael A.; Ray, Colin A.; Lund, Marianne N.
In: International Dairy Journal, Vol. 95, 2019, p. 25-34.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Effect of green tea catechins on physical stability and sensory quality of lactose-reduced UHT milk during storage for one year
AU - Jansson, Therese
AU - Waehrens, Sandra S.
AU - Rauh, Valentin
AU - Danielsen, Bente P.
AU - Sørensen, John
AU - Bredie, Wender L. P.
AU - Petersen, Mikael A.
AU - Ray, Colin A.
AU - Lund, Marianne N.
PY - 2019
Y1 - 2019
N2 - Ultra-high temperature (UHT) processed lactose-reduced milk containing added green tea extract (GTE) at two concentrations (0.1% and 0.25%) was stored at 22 ± 2 °C for one year. The effect of GTE addition on physical stability, protein binding, and sensory quality was evaluated. Sedimentation in skim milk and creaming of full fat milk were inhibited by addition of GTE. The formation of Maillard-related flavour compounds was inhibited during storage as determined by dynamic headspace GC–MS. Using Western blot analysis, milk proteins were found to be highly conjugated to polyphenols. Addition of GTE before UHT treatment resulted in increased bitterness and astringency in UHT milk and this remained during storage. Even though GTE addition improved the physical stability and inhibited Maillard reactions in the milk, the taste and flavour contribution from GTE was dominating throughout storage, and alternative sources of polyphenols should be explored for increasing shelf-life stability of long-life milk.
AB - Ultra-high temperature (UHT) processed lactose-reduced milk containing added green tea extract (GTE) at two concentrations (0.1% and 0.25%) was stored at 22 ± 2 °C for one year. The effect of GTE addition on physical stability, protein binding, and sensory quality was evaluated. Sedimentation in skim milk and creaming of full fat milk were inhibited by addition of GTE. The formation of Maillard-related flavour compounds was inhibited during storage as determined by dynamic headspace GC–MS. Using Western blot analysis, milk proteins were found to be highly conjugated to polyphenols. Addition of GTE before UHT treatment resulted in increased bitterness and astringency in UHT milk and this remained during storage. Even though GTE addition improved the physical stability and inhibited Maillard reactions in the milk, the taste and flavour contribution from GTE was dominating throughout storage, and alternative sources of polyphenols should be explored for increasing shelf-life stability of long-life milk.
U2 - 10.1016/j.idairyj.2019.03.007
DO - 10.1016/j.idairyj.2019.03.007
M3 - Journal article
AN - SCOPUS:85064148658
VL - 95
SP - 25
EP - 34
JO - International Dairy Journal
JF - International Dairy Journal
SN - 0958-6946
ER -
ID: 217995399