Publicação
Reformulation of Knorr bouillons to keep textural characteristics
| Resumo: | Over a period of six months, bouillons were evaluated to understand the impact of the characteristics of the raw materials and processing conditions on the texture of Beef and Vegetable brands in order to solve their texture problems. A reference value of 5 N was estimated for the hardness of the bouillons, based on the best behavior of the doughs during mixing and packaging. It was found that in the original formulation (with fat 511 - palm stearin, shea butter and salt), the dough had low hardness values (2.4-2.7 N) due to the fat's SFC35 values being lower than the minimum limit (41%). The formulation was changed to use fat 510 (Palm Stearin) which produced more desirable textures (5.7 - 11.2 N), as the fat had SFC35 values within the specified range. In the case of Beef, due to fat bloom problems, the processing of mixtures was monitored, and the same batch was packed in two machines. The mixes packed in the HND1 machine had higher hardness values since it is a machine that works the dough, promoting phase separation. In the RF2 machine, the dough is only pushed by a piston and has a texture similar to that of the maturing room. The temperature of the maturation room of the mixture was simulated at laboratory scale, and it was found that for Vegetable, which is desired to be firmer, temperatures of 26ºC are responsible for lower hardness values, causing difficulties in molding the cubes. In the case of Beef, which is a catering mix, it may have a softer texture, so the temperature in the room may be higher. |
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| Autores principais: | Ferreira, Mariana Lopes |
| Assunto: | bouillons fat SFC35 texture hardness caldos gordura textura dureza |
| Ano: | 2023 |
| País: | Portugal |
| Tipo de documento: | dissertação de mestrado |
| Tipo de acesso: | acesso restrito |
| Instituição associada: | Universidade de Lisboa |
| Idioma: | inglês |
| Origem: | Repositório da Universidade de Lisboa |
| Resumo: | Over a period of six months, bouillons were evaluated to understand the impact of the characteristics of the raw materials and processing conditions on the texture of Beef and Vegetable brands in order to solve their texture problems. A reference value of 5 N was estimated for the hardness of the bouillons, based on the best behavior of the doughs during mixing and packaging. It was found that in the original formulation (with fat 511 - palm stearin, shea butter and salt), the dough had low hardness values (2.4-2.7 N) due to the fat's SFC35 values being lower than the minimum limit (41%). The formulation was changed to use fat 510 (Palm Stearin) which produced more desirable textures (5.7 - 11.2 N), as the fat had SFC35 values within the specified range. In the case of Beef, due to fat bloom problems, the processing of mixtures was monitored, and the same batch was packed in two machines. The mixes packed in the HND1 machine had higher hardness values since it is a machine that works the dough, promoting phase separation. In the RF2 machine, the dough is only pushed by a piston and has a texture similar to that of the maturing room. The temperature of the maturation room of the mixture was simulated at laboratory scale, and it was found that for Vegetable, which is desired to be firmer, temperatures of 26ºC are responsible for lower hardness values, causing difficulties in molding the cubes. In the case of Beef, which is a catering mix, it may have a softer texture, so the temperature in the room may be higher. |
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