Characterization of galactomannan stabilised yogurt drink using dynamic rheology

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Küçük Resim

Tarih

2010

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

Künye