Master of Science / Food Science Institute - Animal Science & Industry / Fadi M. Aramouni / Smoke flavored foods continue to be a popular choice among consumers. In this study, a caramel-type flavor in whipped cream applications via Maillard reaction pathways was evaluated. A highly refined liquid smoke fraction was developed using a delignified pulp wood source, and a patented activated carbon filtration process. To maximize sensory and reactionary capabilities, a liquid smoke fraction with phenol and carbonyl concentrations of 0.07mg/ml and 12.9g/100ml, respectively, was developed. Heavy cream containing a 0.075% addition of the refined liquid smoke fraction was evaluated when reacted at 50, 63, and 72°C for 15 sec prior to chilling at 0°C for 12 h, and whipping for 8 min using a handheld mixer. Sensory analysis showed the addition of liquid smoke increased whipped cream sweetness and caramel flavors, while imparting minimal off-flavors. Probable Maillard pathways were predicted for the reaction taking place between the liquid smoke and the dairy proteins upon thermal processing. This technology can be used to develop other foods which are not traditionally smoke flavored.
| Identifer | oai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/3947 |
| Date | January 1900 |
| Creators | Snow, Alison R. |
| Publisher | Kansas State University |
| Source Sets | K-State Research Exchange |
| Language | en_US |
| Detected Language | English |
| Type | Report |
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