Hostname: page-component-586b7cd67f-2plfb Total loading time: 0 Render date: 2024-11-26T06:34:02.888Z Has data issue: false hasContentIssue false
  • English
  • Français

Ultraviolet spectroscopic studies on the feathering of cream in instant coffee

Published online by Cambridge University Press:  01 June 2009

Lucie Hamboyan ,
David A. Pink* ,
Dieter Klapstein ,
Lynn MacDonald  and
Helen Aboud
Lucie Hamboyan
Affiliation:
Department of Nutrition and Consumer Studies, St. Francis Xavier University, Antigonish, Nova Scotia, CanadaB2G 1C0
David A. Pink*
Affiliation:
Theoretical Physics Institute, St. Francis Xavier University, Antigonish, Nova Scotia, CanadaB2G 1C0
Dieter Klapstein
Affiliation:
Department of Chemistry, St. Francis Xavier University, Antigonish, Nova Scotia, CanadaB2G 1C0
Lynn MacDonald
Affiliation:
Department of Nutrition and Consumer Studies, St. Francis Xavier University, Antigonish, Nova Scotia, CanadaB2G 1C0
Helen Aboud
Affiliation:
Department of Nutrition and Consumer Studies, St. Francis Xavier University, Antigonish, Nova Scotia, CanadaB2G 1C0
Get access Rights & Permissions [Opens in a new window]

Summary

The extent of cream feathering was observed in samples of six brands of instant coffee at 80 °C and classified on a scale of 0 (non-existent)–3 + (very severe). The hypothesis that it is caused by the amount of chlorogenic acid in the samples was tested. Ultraviolet spectra were recorded between 230 and 486 nm, and the amount of chlorogenic acid was measured from the absorbance at 340 nm. It was found that: (i) u.v. spectra of a given brand of coffee prepared at different concentrations could all be superimposed when concentration and dilution were taken into account, and the spectrum did not change between room temperature and 80 °C; (ii) for a given coffee a minimum amount of chlorogenic acid was needed to cause feathering, but that this amount differed by up to a factor of 10 depending upon the coffee; (iii) only two fundamental shapes of spectra were observed and coffees could be classified by a ratio, R, which lay between two ranges: 0·82 < R < 0·90 or 1·10 < R < 1·27; (iv) a knowledge of the chlorogenic acid content of a sample and the value of R appropriate to that coffee could be used to predict the occurrence of feathering.

Type
Original articles
Information
Journal of Dairy Research , Volume 56 , Issue 5 , November 1989 , pp. 741 - 748
Copyright
Copyright © Proprietors of Journal of Dairy Research 1989

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Anderson, M., Brooker, B. E., Cawston, T. E. & Cheeseman, G. C. 1977 a Changes during storage in stability and composition of ultra-heat-treated aseptically-packed cream of 18% fat content. Journal of Dairy Research 44, 111–124CrossRefGoogle Scholar
Anderson, M., Cheeseman, G. C. & Wiles, R. 1977 b. Extending shelf life of UHT creams. Journal of the Society of Dairy Technology 30 229–232.CrossRefGoogle Scholar
Anderson, M., Cheeseman, G. C. & Wiles, R. 1978 Improving the storage life of UHT single cream. 20th International Dairy Congress, Paris E 848–849Google Scholar
Buchheim, W. 1983 Effects of protein enrichment on physico-chemical properties of U.H.T. treated coffee cream. IDF Symposium, 17–19 May 1983, Helsingor, DenmarkGoogle Scholar
Buchheim, W., Falk, G. & Hinz, A. 1986 Ultrastructural aspects and physico-chemical properties of ultra-high-temperature (UHT)-treated coffee cream. Food Microstructure 5 181–192.Google Scholar
Charley, H. 1982 Food Science, 2nd edn.New York: John Wiley and SonsGoogle Scholar
Cheeseman, G. C., Anderson, M. & Wiles, R. 1978 Improvements relating to dairy products. British Patent No. 1 520862Google Scholar
Dalgleish, D. G., Pouliot, Y. & Paquin, P. 1987 a Studies on the heat stability of milk. I. Behaviour of divalent cations and phosphate in milks heated in a stainless steel system. Journal of Dairy Research 54 29–37Google Scholar
Dalgleish, D. G., Pouliot, Y. & Paquin, P. 1987 b Studies on the heat stability of milk. II. Association and dissociation of particles and the effect of added urea. Journal of Dairy Research 54 39–49CrossRefGoogle Scholar
Mohammad, K. S. & Fox, P. F. 1987 Heat-induced association-dissociation of casein micelles preceding coagulation. Journal of Dairy Research 54 377–387Google Scholar
Moores, R. G., McDermott, D. L. & Wood, T. R. 1948 Determination of chlorogenic acid in coffee. Analytical Chemistry 20 620–624CrossRefGoogle Scholar
Phipps, L. W. & Wiles, R. 1978 Processing factors affecting the stability of UHT coffee cream. 20th International Dairy Congress, Paris E 849–850Google Scholar
Pink, D. A., Hamboyan, L. & Aboud, H. 1989 Theoretical analysis of ultraviolet spectroscopic studies on the feathering of cream in coffee. Journal of Dairy Research 56 749–754Google Scholar
Singh, H. & Fox, P. F. 1987 Heat stability of milk: influence of colloidal and soluble salts and protein modification on the pH-dependent dissociation of micellar κ-casein. Journal of Dairy Research 54 523–534CrossRefGoogle Scholar
Takahashi, T. & Kodama, M. 1971 [Studies on the feathering of cream powder. I. Main causes.] Japanese Journal of Dairy Science 20 A84–A98Google Scholar