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INFLUENCE OF CARRAGEENAN AND TOTAL SOLIDS CONTENT ON THE RHEOLOGICAL PROPERTIES OF LACTIC BEVERAGE MADE WITH YOGURT AND WHEY
Author(s) -
PENNA A.L.B.,
OLIVEIRA M.N.,
TAMIME A.Y.
Publication year - 2003
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2003.tb01058.x
Subject(s) - thixotropy , rheology , total dissolved solids , food science , lactic acid , carrageenan , chemistry , starter , materials science , composite material , bacteria , environmental engineering , biology , engineering , genetics
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.