The focus is on a peanut suspension in which starch is added and that exhibits specific mechanical characteristics relevant for food products. The mixture is composed of water, lipids, starch, and proteins. The process consists of blending together the different constituents, and the study changes the experimental conditions to tune the mechanical behavior of the mixture. The rheological properties (viscosity, indentation) and physical parameters such as color, dry extract, and particle size distribution were measured. The matrix behavior was studied after a centrifugation step necessary to determine stability of the emulsion, and for varying shearing durations. Short shearing duration induce a maximum of firmness, observed by measuring indentation resistance, and a maximum of spreadability, evaluated by shear rheometry. On the contrary, long shearing duration destabilize the matrix emulsion by increasing the oil separation capacity. This study observes structural changes in the rheological behavior of this analogue artificial cheese that correlates with the extent of shearing.
Benoît Basse, Véronique Bosc, Jean-Marc Saiter, Monique Chan-Huot, Jean-Pierre Dupas, Marie-Noëlle Maillard, Paul Menut