Kök, Mehmet Şamil2021-06-232021-06-2320101094-2912https://doi.org/10.1080/10942910903115095https://hdl.handle.net/20.500.12491/6803A 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.eninfo:eu-repo/semantics/openAccessOscillatory MethodologyStabilised Yogurt DrinkGalactomannanSyneresisArticle10.1080/109429109031150951312092202-s2.0-75449093024Q2WOS:000273631700019Q2