Relation between quality and rheological properties of lactic beverages

Penna, A. L. B.; Sivieri, Kátia; Oliveira, Maricê Nogueira de

doi:10.1016/s0260-8774(00)00179-5

Cited by 103 publications

(89 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The descending curves exhibited increased flow behavior index values for all samples, and dilatant behavior (n > 1) was observed in several samples. This dilatant behavior in the descending curves was also observed by Penna et al [35] in commercial fermented dairy beverages.…”

Section: Effect Of the Variables Of Interest On The Consistency Indexsupporting

confidence: 85%

“…Thus, the shear-thinning effect is correlated with WSSE content, and the partial substitution of caprine milk for WSSE increased the pseudoplasticity of the yogurt-like beverages. Penna et al [35] In the descending curves, WSSE content influenced (p < 0.05) the consistency index values, and linear and quadratic effects were observed. Although inulin did not influence (p > 0.05) this response variable, an interaction effect between the independent variables was observed.…”

Section: Assaymentioning

confidence: 92%

See 1 more Smart Citation

Influence of variable water-soluble soy extract and inulin contents on the rheological, technological and sensory properties of grapeflavored yogurt-like beverages made from caprine milk

Ribeiro¹

2017

IJERA

View full text Add to dashboard Cite

The present study aimed to evaluate the influences of the partial substitution of caprine milk for water-soluble soy extract (WSSE) and the addition of inulin on the rheological, technological and sensory properties of grapeflavored yogurt-like beverages. For this purpose, a Central Composite Design (CCD) in conjunction with Response Surface Methodology (RSM) was employed. WSSE and inulin influenced the overall acceptability of the product, whereas syneresis, water holding capacity and rheological properties (the consistency index and the flow behavior index) were influenced only by the WSSE content. RSM was shown to be an adequate statistical tool that can be used for the development of formulations with specified properties in the range of the ingredient concentrations studied.

show abstract

Section: Effect Of the Variables Of Interest On The Consistency Indexsupporting

confidence: 85%

Section: Assaymentioning

confidence: 92%

Influence of variable water-soluble soy extract and inulin contents on the rheological, technological and sensory properties of grapeflavored yogurt-like beverages made from caprine milk

Ribeiro¹

2017

IJERA

View full text Add to dashboard Cite

show abstract

“…This two-parameter rheological model provides the simplest way to describe the experimental flow curves for shearthinning fluids (Penna et al 2001;Plaskota 2004). The model is given as: ), n-flow behaviour index.…”

Section: Determination Of Rheological Properties Of Wsp Csp and Daspmentioning

confidence: 99%

Effect of Storage on Rheology of Water-Soluble, Chelate-Soluble and Diluted Alkali-Soluble Pectin in Carrot Cell Walls

Mierczyńska

Cybulska

Pieczywek

et al. 2014

Food Bioprocess Technol

View full text Add to dashboard Cite

The properties and functionality of pectins from plant cell walls depend on their structure. Therefore, the objective of this work was to determine the rheological properties of pectins extracted from plant cell walls with different solvents in relation to postharvest storage time. Water (WSP), chelate (CSP) and diluted alkali (DASP) soluble pectins were studied, taken from carrot cell walls ('Nerac' variety), at harvest and at five time points during storage. The rheology of pectins was studied in relation to flow properties and viscosity, and the storage effect was studied in relation to enzyme activity. The results showed that rheology of pectins depend on the solvent used for extraction. The viscosity of each pectin fraction increased during storage. WSP had the highest viscosity (maximum 0.045 Pas) compared to CSP (0.023 Pas) and DASP (0.011 Pas). DASP revealed thixotropic properties that increased from 3 % at harvest to 14 % after 5 months of storage. Flow behaviour of DASP did not change with storage time, whereas WSP and CSP showed a change from dilatant to pseudoplastic flow. The changes in rheological properties may be related to an enzymatic-induced molecular transformation, which promotes a gelling ability.

show abstract

“…Firmness (the peak force obtained during the penetration of the probe) of yoghurt at 1.5 fold UFCL, which had an average value of 1.89 N was observed to be optimum. The textural properties of yoghurt including firmness are affected by TS content of the product and protein-protein interactions (Tamime and Deeth, 1980;Penna et al, 2001;Kristo et al, 2003). Several researches (Becker and Puhan, 1989;Hess et al, 1997;Trachoo and Mistry, 1998) quantified the yoghurt firmness and reported that it could be improved by increasing TS level, especially proteins.…”

Section: Textural Attributes Of Yoghurtsmentioning

confidence: 99%

Quality of Plain Set Yoghurt as affected by Levels of Ultrafiltration Concentration of Milk and Inoculum of Yoghurt Culture

Narayana

Gupta

2016

Turkish JAF Sci.Tech.

View full text Add to dashboard Cite

Quality of plain set yoghurt was investigated by varying levels of ultrafiltration concentration of cow skim milk (1-without ultrafiltration, 1.5 and 2 folds) and inoculum (2, 2.5 and 3%) of yoghurt culture (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus 1:1). Titratable acidity development and pH reduction were significantly faster during incubation of yoghurt with increasing ultrafiltration concentration level and inoculum level. Increased ultrafiltration concentration level decreased spontaneous whey syneresis, but increased water holding capacity and firmness of the product significantly. Body & texture and overall acceptability scores were significantly better in yoghurts prepared from 1.5 fold concentrated milk irrespective of the inoculum level studied. Inoculum level did not show any significant effect on the quality of yoghurt, but higher inoculum level decreased the incubation period significantly. Optimized product was obtained with 1.5 fold concentrated skim milk standardized to 3.3% fat and incubated with 2% inoculum level in about five and a half hour of incubation. Optimized product had 13.60±0.02% total solids, 3.31±0.01% fat, 5.27±0.04% protein, 4.20±0.03% lactose and 0.82±0.02% ash. Whey syneresis, water holding capacity and firmness in optimized product were nil, 63.49% and 1.89 N, respectively. Thus, high quality plain yoghurt could be prepared by employing ultrafiltration, without addition of stabilizers, which is otherwise widely used commercially for the manufacture of yoghurt to control its wheying off and body.

show abstract

Relation between quality and rheological properties of lactic beverages

Cited by 103 publications

References 7 publications

Influence of variable water-soluble soy extract and inulin contents on the rheological, technological and sensory properties of grapeflavored yogurt-like beverages made from caprine milk

Influence of variable water-soluble soy extract and inulin contents on the rheological, technological and sensory properties of grapeflavored yogurt-like beverages made from caprine milk

Effect of Storage on Rheology of Water-Soluble, Chelate-Soluble and Diluted Alkali-Soluble Pectin in Carrot Cell Walls

Quality of Plain Set Yoghurt as affected by Levels of Ultrafiltration Concentration of Milk and Inoculum of Yoghurt Culture

Contact Info

Product

Resources

About