Structural development of semi-solid dairy desserts influenced by hydrocolloids and temperature: Rheology and particle size distribution

Partial or total substitution of generic carrageenan by hydroxypropyl methyl cellulose (HPMC), which has both hydrophilic and hydrophobic characteristics, influenced flow behaviour parameters, viscoelastic behaviour, structure development rate, and particle size distribution of dairy dessert samples. For samples containing HPMC, the structure formation rate, dG′/dt, was considerably higher than samples containing no HPMC. The successful application of dG′/dt measurements to the dairy dessert systems provided us with new parameters that enabled us to postulate possible interactions that occur at transition temperatures due to specific ingredients in the samples. The new parameters should be used in conjunction with more common methods to examine such dairy dessert structures.