The effect of extruder shear rate (500, 750, 1125, 1500 and 1750/s), feed temperature (5, 7, 10, 13 and 15 °C) and storage temperature (5, 7, 10, 13 and 15 °C) on the acid value, colour (L*, a* and b*values) and texture (hardness and adhesiveness) of organic butter was examined. The optimised conditions in terms of extruder shear rate, feed temperature and storage temperature were 1345/s, 13 °C and 7 °C, respectively. At the optimised conditions; the predicted responses were determined as hardness 42.5 g/cm, work softening 67.2%, adhesiveness 42.5 gf/cm, acid value 3.4 mg KOH/kg and L* value 99.57.
In this study, the effect of milk protein concentrate (MPC), cheese whey powder (CWP) and konjac gum (KG) on physicochemical and rheological properties of labane was investigated. Physicochemical results showed that increasing MPC and decreasing CWP decreased pH (after fifth day) and syneresis. The results of the combination of back extrusion and texture profile analysis indicated that increasing KG significantly increased hardness, adhesiveness and adhesiveness force especially for samples with high amount of CWP but increasing MPC and decreasing CWP decreased cohesiveness in samples with high amount of KG. Strain sweep test of labane indicated that all sample had gel‐like structure at 1 Hz and 20°C. Rheological results also showed that increasing KG significantly increased G′LVE, G″LVE, γc, τy, τf, and Gf especially for samples with high amount of CWP. At the optimized conditions, the predicted responses were determined as MPC 1.47%, CWP 6.52%, and KG 0.18%.
Practical applications
The physicochemical and rheological properties of products, such as labane, play an important role in processing and consumer acceptability. The determination of the optimum ingredients in formulation provides economic benefits and it can be useful for the food industries that want to use gums as thickening and stabilizing agents in the formulation of food products such as labane. Also mixture‐process variable experiments are a quite effective mathematical approach for the optimization of the processing variables containing mixture components and process factors. So, it could be used efficiently to model the labane formulation.
This study aimed to investigate the effect of pH levels (5.8, 6.3 and 6.8) and NaCl concentrations (0, 75 and 150 mM) on the camel milk diafiltration performance in terms of pseudo-steady-state permeate flux, total fouling resistance and compositions of retentate (protein, lactose, ash, total solids and 11 minerals). The results showed that the camel milk diafiltration performance can be enhanced by controlling the pH and NaCl concentrations. In this research, the optimum ultrafiltration performance conditions with the lowest fouling, lactose and ash, and the highest flux and protein were pH 6.6 and 110 mM NaCl.
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