Using the mixture design approach to predict the rheological properties of low-calorie dairy desserts containing gum tragacanth exuded by three Iranian Astragalus species

Abstract

In this study, the flow behavior and creep parameters of saffron desserts containing gum tragacanth combinations of three species were modeled by the mixture design approach. Flow behavior and creep-recovery experiments were performed and models were predicted for apparent viscosity, consistency index, flow index, instantaneous compliance, and viscoelastic compliance. Five representative samples regarding the range of apparent viscosity at the shear rate of 50 s-1 were subjected to sensory evaluation. According to rheological measurements, the addition of GT species of A. gossypinus led to the production of a dessert with a strong structure. Then, two samples with the highest consistency index and the lowest creep parameters were compared with two commercial saffron desserts. The results revealed that the overall acceptance of the two selected samples [containing 4% (w/w) A. gossypinus or 2.66% (w/w) A. gossypinus and 1.33% (w/w) A. fluccosus] was similar to those of the two commercial samples.

Effect of adding salty‐taste enhancers on physicochemical and microstructural characteristics of reduced‐NaCl UF cheese using mixture design methodology

“…Further, this method was used for optimising the plant‐based yoghurt produced by almond milk and Jerusalem milk, and for predicting the rheological properties of low‐calorie dairy dessert (Nejatian et al . 2019; Ribeiro et al . 2020; Kashaninejad and Ghaderi 2021; Aydar and Mataracı 2021).…”

“…For example, mixture design has been used to optimise a high protein plain yoghurt formulation by replacing sucrose with stevia mix, as well as to optimise a concentrated yoghurt formulation containing skim milk, concentrated milk protein and soy flour. Further, this method was used for optimising the plant-based yoghurt produced by almond milk and Jerusalem milk, and for predicting the rheological properties of low-calorie dairy dessert (Nejatian et al 2019;Ribeiro et al 2020;Kashaninejad and Ghaderi 2021;Aydar and Mataracı 2021). Accordingly, mixture design methodology was applied for this reason.…”

Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector

“…Polysaccharides were used in diary and low-fat dairy desserts to improve the rheological and sensorial properties [71,72]. For example, Toker et al [71] studied the effect of carrageenan, alginate, guar and xanthan gums by a simplex-lattice mixture design.…”

The Perspective of Nectarine Fruit as a Sugar Substituent in Puddings Prepared with Corn and Rice Starch

“…Recently, the food industry has been making efforts toward the development of products with functional properties, as contemporary consumers are seeking to maximize the beneficial effect of the food they daily intake. Research shows that common dessert recipe alterations are milk substitutes, due to the rising cases of protein allergies and enzyme deficiencies [6]; prebiotic polysaccharides enrichment [7]; hydrocolloid alternatives [8]; sugar and fat content reduction [9]. The continuously growing consumption of sugar rich food products leads to the distinctive preference for the sweet flavor.…”