Characterization of galactomannan stabilised yogurt drink using dynamic rheology
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Dosyalar
Tarih
2010
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Inc
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
A stabilised yogurt drink (SYD) was produced by mixing yogurt and water with the galactomannans guar (GG) and locust bean (LBG) gum at concentrations of 0.02, 0.06, 0.10, 0.14, and 0.20 g/100 g. The resulting colloid mixtures' viscous behaviour and stability was investigated. Rheological characterization using oscillatory methodology revealed that dynamic properties of elastic (G'), viscous (G'') modules and complex viscosity (*) appreciably increased with increasing addition of both gums. Changing shear stress demonstrated complex flow behaviour and revealed the shear dependency of the SYD's flow behaviour. Syneresis decreased with increasing viscosity giving 93% improvement at 0.2 g/100 g gum addition.
Açıklama
Anahtar Kelimeler
Oscillatory Methodology, Stabilised Yogurt Drink, Galactomannan, Syneresis
Kaynak
International Journal Of Food Properties
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
13
Sayı
1
