EFFECT OF MANUFACTURING CONDITIONS ON RHEOLOGY OF BANANA GELIFIED MILK - OPTIMIZATION OF THE TECHNOLOGY

Banana Gelified Milk (BGM) was processed under four operating conditions: cooking time (15–85 min), cooking temperature (65–95°C), starch concentration (7–11 g.L‐1), and carrageenan concentration (2–6 g.L‐1). Rheological measurements were obtained using a concentric cylinder viscosimeter with shear rate ranging from 5 to 80 sec‐1. The consistency coefficient, the flow behavior index, the apparent viscosity and the yield stress were determined and compared to those of BGM prepared by an industrial process. An experimental design with 24 experiments was used to optimize BGM preparation. Proposed mathematical models showed that the apparent viscosity was mainly affected by carrageenan concentration. However, cooking temperature had greatest effect on yield stress. An optimized product was prepared reducing cooking time and temperature. Carrageenan was optimized to 3.5 g.L‐1. This provided a product with good texture and acceptable taste. This was confirmed by sensory evaluation. Copyright © 1990, Wiley Blackwell. All rights reserved