Textural and sensory properties of milk proteins gels made by ferrous salts

الملخص EN

The textural and sensory properties of a ferrous-induced milk protein gel prepared by heating skim milk with 12-27 mM added ferrous chloride and ferrous sulphate were investigated.

Hardness and WHC increased and SWS decreased with increasing concentration for nonflavoured gel, while hardness and WHC of the flavoured gel increased and SWS decreased during storage at 7 °C for 28 days.

Sensory studies showed that the gels were acceptable at added ferrous concentrations of 15-21 mM, but 18 mM got the highest score.

Adding sugar and flavours did not affect the formation of the gels but increased their sensory scores.