Characterization of galactomannan stabilised yogurt drink using dynamic rheology

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dc.authorid0000-0002-7050-4082
dc.contributor.authorKök, Mehmet Şamil
dc.date.accessioned2021-06-23T19:27:23Z
dc.date.available2021-06-23T19:27:23Z
dc.date.issued2010
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractA 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.en_US
dc.identifier.doi10.1080/10942910903115095
dc.identifier.endpage220en_US
dc.identifier.issn1094-2912
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-75449093024en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage209en_US
dc.identifier.urihttps://doi.org/10.1080/10942910903115095
dc.identifier.urihttps://hdl.handle.net/20.500.12491/6803
dc.identifier.volume13en_US
dc.identifier.wosWOS:000273631700019en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKök, Mehmet Şamil
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofInternational Journal Of Food Propertiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectOscillatory Methodologyen_US
dc.subjectStabilised Yogurt Drinken_US
dc.subjectGalactomannanen_US
dc.subjectSyneresisen_US
dc.titleCharacterization of galactomannan stabilised yogurt drink using dynamic rheologyen_US
dc.typeArticleen_US

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