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Pectin and Raspberry Concentrate Effects on the Rheology of Stirred Commercial Yogurt
Author(s) -
RAMASWAMY H.S.,
BASAK S.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb05494.x
Subject(s) - rheology , pectin , blowing a raspberry , shear rate , food science , viscosity , apparent viscosity , chemistry , viscometer , shear (geology) , mixing (physics) , flow properties , materials science , composite material , mechanics , physics , quantum mechanics
The influence of pectin (0.0–0.5%) and raspberry concentrate (64°B; 0–10%) on the rheological characteristics of commercial stirred yogurt was evaluated using a computer‐controlled rotational viscometer. All upward flow curves (shear rate vs shear stress) followed the Herschel‐Bulkley model while downward curves showed a linear relationship. The consistency coefficient (upward flow) and apparent viscosity (downward flow) showed a continuously increasing trend with increasing pectin and raspberry concentrate. The rheology of flavored yogurt could be fabricated by post‐incubation mixing of stirred yogurt with pectin and raspberry concentrate.