Influence of carrageenan and total solids content on the rheological properties of lactic beverage made with yogurt and whey

被引：15

作者：

Penna, ALB

Oliveira, MN

Tamime, AY

机构：

[1] Univ Estadual Paulista, Dept Food Engn & Technol, BR-15054000 Sao Paulo, Brazil

[2] Univ Sao Paulo, Dept Biochem & Pharmaceut Technol, BR-05508900 Sao Paulo, Brazil

来源：

JOURNAL OF TEXTURE STUDIES | 2003年 / 34卷 / 01期

关键词：

D O I：

10.1111/j.1745-4603.2003.tb01058.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The purpose of this work was to study the influence of carrageenan level (X-1) and total solids content of yogurt/whey mixture (X-2) on starter culture fermentation time, physicochemical properties (pH, fat and total solids contents) and rheological characteristics of lactic beverages using response surface methodology. The physicochemical characteristics of the lactic beverages were similar to those of commercial products. All beverages showed non-Newtonian fluid behavior with thixotropy and yield stress. The total solids content of the lactic beverages had a greater influence on the rheological behavior of these products than the carrageenan level. Wide ranges of consistency measurements were observed by varying the stabilizer level and total solids content.

引用

页码：95 / 113

页数：19

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