Apparent Viscosity of a Skim Milk Based Dessert: Optimization Through Response Surface Methodology

作     者：Felipe Richter Reis Adaucto Bellarmino de Pereira-Netto Joana Lea Meira Silveira Charles Windson Isidoro Haminiuk Lys Mary Bileski Candido 

作者机构：不详 

出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)

年 卷 期：2011年第2卷第2期

页      面：90-95页

学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学] 

主　　题：Viscosity Milk Guar Carrageenan Dairy Dessert 

摘      要：In this study, the apparent viscosity of a skim milk based dessert was optimized through the use of a 5-level Central Composite Design. The effect of carrageenan, guar gum, sucrose and pH on the dessert s apparent viscosity was esti-mated. The dessert s flow behavior was also analyzed. A rotational viscometer was used for the the apparent viscosity measurements. All formulations presented a non-Newtonian, shear-thinning behavior. Except for carrageenan concentration, all of the design factors affected apparent viscosity, being the effects better described by second order polynomial models. The following combinations of the variable ingredients yielded the best apparent viscosity: guar gum concentration: 0.0-0.315% (w/w) and sucrose concentration: 5.000-8.615% (w/w);or guar gum concentration: 0.109-0.315% (w/w) and sucrose concentration: 5.000-11.000% (w/w);in both cases, carrageenan and pH were kept at 0.020% (w/w) and 6.50, respectively.