Dairy Ingredients for Food Processing

468 Chapter 17

ness and cohesion values should be 650 to

1,000, 1.0 to 1.5, and 0.5 to 0.7, respectively.

Microscopic examination (under polar-

ized light) by counting the number of

non - gelatinized starch particles in the heat -

processed pudding mix should reveal the

degree of the starch gelatinization. The

degree of starch degradation can be evaluated

under microscope by observing the nature of

swollen starch granules.

The overrun is a measure of the volume

of air or gas whipped in the aerated product.

The percent overrun in yogurt mousse is 50%

to 80%, whereas in whipped dairy mousses,

it ranges from 100% to 130%. For whipped

creams, it is in the range of 200% to 250%.

Because overrun has a profound effect on the

texture and mouth feel of whipped products,

it is essential to control the overrun in the

product.

the surface or sides of the product should be
noted.
Viscosity, hardness, and cohesion values
for dairy desserts have been suggested
(Rapille and Vanhemelrijck, 1998 ). Viscosity
measurements were made at 20 ° C (68 ° F) with
a Haake Rotoviscometer type RV2, using the
coaxial measuring unit MV1. Viscosity is
expressed as MPas as calculated from the
shear stress at a shear rate of 25 min^ −^1. The
textural values (hardness and cohesion) were
assayed on a Instron Universal Testing
machine, model 1140, using a compressor
load cell type CBM 50 N and applying the
general texture profi le method. The authors
recommend that for creamy smooth pud-
ding, the viscosity (mPas) should be 750 to
1,000, hardness (N) should be 0.5 to 1.0, and
cohesion should be 0.7 to 0.9. For gelled - type
desserts, the recommended viscosity, hard-

Figure 17.10. Flow chart for manufacturing long - life rice pudding.

Milk

Preheat and

concentrate

Add sugar,

flavor

Washed

Rice

Dose into

retort

pouches.

Seal.

Cook and Sterilize

in Pressure Rotary

Retort

Cook

pouches in

hot water

Cool, dry pouches

and package in

paper board cartons

Storage.

Rice pudding