Table 3.
The effect of the concentration of β-CD on the textural characteristics of milk and cream.
| Concentration of β-CD (%) |
Firmness (g) 1 |
Consistency (g.s.) 1 | |
|---|---|---|---|
| Milk (pasteurized, 3.5% fat content) | 0.0 | 33.73 ± 0.18 | 245.10 ± 1.20 |
| 1.0 | 34.17 ± 0.14 | 245.82 ± 1.37 | |
| 1.5 | 34.37 ± 0.09 | 246.16 ± 2.04 | |
| 2.0 | 34.12 ± 0.22 | 244.63 ± 1.32 | |
| 2.5 | 34.06 ± 0.27 | 245.06 ± 0.88 | |
| Cream (pasteurized, 40% fat content) | 0.0 | 33.79 ± 0.13 | 243.92 ± 0.57 |
| 5.0 | 33.22 ± 0.07 | 240.82 ± 0.68 * | |
| 8.0 | 33.21 ± 0.30 | 239.95 ± 1.36 * | |
| 10.0 | 33.24 ± 0.04 | 240.82 ± 0.68 * | |
| 12.0 | 33.00 ± 0.17 | 238.93 ± 0.90 * |
1 The results are expressed as mean ± standard deviation and n = 4. * The results are statistically different at p < 0.01; CD, cyclodextrin.