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Table 4 Textural attributes, foaming parameters and the average diameter (d4,3, μm) of dairy cream creams subjected to different stabilizers at 25 °C

From: Rheological, textural and structural properties of dairy cream as affected by some natural stabilizers

Fat-hydrocolloid (%)

d4,3, Bw (μm)

d4,3, Aw (μm)

Hardness (N)

Adhesiveness (J)

Overrun (%)

25–5 WPC

2.085 ± 0.007i

1.705 ± 0.005 h

2.28 ± 0.34c

26.27 ± 1.37d

87 ± 1.05e

25–10 WPC

2.847 ± 0.004 h

1.656 ± 0.003 g

2.37 ± 0.53c

37.34 ± 1.02b

94 ± 1.06e

35–5 WPC

5.086 ± 0.002e

3.474 ± 0.008f

4.17 ± 0.60a

39.08 ± 1.65b

78 ± 0.98f

35–10 WPC

6.693 ± 0.003c

4.552 ± 0.006c

4.52 ± 0.84a

42.37 ± 1.27a

85 ± 1.14e

25–0.1 BSG

5.844 ± 0.006 g

3.703 ± 0.003e

1.14 ± 0.62e

24.15 ± 1.67d

86 ± 1.23e

25–0.3 BSG

7.243 ± 0.005a

6.415 ± 0.003a

1.84 ± 0.55e

31.26 ± 1.82d

120 ± 1.13c

35–0.1 BSG

4.897 ± 0.002f

4.086 ± 0.004d

3.00 ± 0.75b

36.96 ± 1.85b

106 ± 1.15d

35–0.3 BSG

7.142 ± 0.003b

6.058 ± 0.006b

3.82 ± 0.50b

43.23 ± 1.63a

108 ± 1.12d

35–0.1 CGN

4.878 ± 0.003f

4.115 ± 0.002d

2.23 ± 0.22d

34.26 ± 1.83c

134 ± 1.22b

35–0.3 CGN

5.146 ± 0.005d

3.876 ± 0.007e

2.83 ± 0.11e

33.66 ± 1.80e

139 ± 1.11a

  1. *The statistical significant difference is shown in alphabetical order and Significant difference among the samples (P < 0.05) were made by Duncan’s test
  2. Average diameter of foams before whipping (Bw) and after whipping (Aw)