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<p>Fermented sour cream (FSC) is manufactured using lactic acid bacteria (LAB), which can improve the microbial balance in the gastrointestinal tract of the host. However, FSC suffers from several quality defects, such as viscosity reduction and whey separation. In this study, kappa-carrageenan (KC) and iota-carrageenan (IC) were added to FSC at different KC/IC combination ratios (KC, KC75/IC25, KC50/IC50, KC25/IC75, and IC) to improve their rheological and textural characteristics. All the FSC samples exhibited shear-thinning behavior (n = 0.29–0.43). The FSC samples with KC had higher η<sub>a,50</sub> and K values than the FSC samples with IC, and the dynamic rheological parameters (Gʹ, Gʺ, and η*) increased with an increasing of KC ratio. Texture profile analysis parameters (hardness, cohesiveness, springiness, and gumminess) also exhibited similar tendencies as the rheological characteristics. In addition, KC effectively enhanced the water-holding capacity and reduced whey separation. These findings may be useful for the production of FSC with desirable rheological and textural characteristics.</p>

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Rheological and textural characteristics of fermented sour creams with different combination ratios of kappa- and iota-carrageenan gums

  • 期刊论文

  • 发表日期：

    2025年8月4日

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  • Chan Won Seo

摘要

Fermented sour cream (FSC) is manufactured using lactic acid bacteria (LAB), which can improve the microbial balance in the gastrointestinal tract of the host. However, FSC suffers from several quality defects, such as viscosity reduction and whey separation. In this study, kappa-carrageenan (KC) and iota-carrageenan (IC) were added to FSC at different KC/IC combination ratios (KC, KC75/IC25, KC50/IC50, KC25/IC75, and IC) to improve their rheological and textural characteristics. All the FSC samples exhibited shear-thinning behavior (n = 0.29–0.43). The FSC samples with KC had higher ηa,50 and K values than the FSC samples with IC, and the dynamic rheological parameters (Gʹ, Gʺ, and η*) increased with an increasing of KC ratio. Texture profile analysis parameters (hardness, cohesiveness, springiness, and gumminess) also exhibited similar tendencies as the rheological characteristics. In addition, KC effectively enhanced the water-holding capacity and reduced whey separation. These findings may be useful for the production of FSC with desirable rheological and textural characteristics.