Rheological properties of low fat yogurt containing cress seed gum
Rheological properties of low fat yogurt containing cress seed gum作者机构：Department of Chemical Engineering Islamic Azad University Shahrood Branch Shahrood Iran Department of Food Chemistry Research Institute for Food Science and Technology (RIFST) Mashhad Iran Department of Food Science and Technology Islamic Azad University Damghan Branch Damghan Iran Department of Food Science and Technology Islamic Azad University Torbat-Heydarieh Branch Mashhad Iran
出 版 物：《Agricultural Sciences》 (农业科学（英文）)
年 卷 期：2013年第4卷第9期
页 面：29-32页
主 题：Yogurt Hydrocolloids Cress Seed Gum Rheological Properties Viscosity
摘 要：Yogurt—a milk based mix fermented by lactic acid bacteria is a valuable health food for both young and old. Milk is the main ingredient of yogurt. However, most yogurts contain additional solids such as milk solids nonfat to boost the nonfat milk solids. Stabilizers such as natural gums are added to improve and maintain gel firmness and consistency, while also for many people to improve appearance and mouth feel. Hydrocolloidsspecifically stabilize gel structure, increaseviscosity and either from networks with milk constituents and establish a separate gel structure. In current research, a natural local plant Iranian hydrocolloid, cress seed gum, is added to yogurt formulation and its rheological propertiesare evaluated using a rotational viscometer. Different famous rheological models have beenused to fit shear stress-shear rate data’s. The results demonstrated that cress seed gum has a good potential to be used as a stabilizer in yogurt formula.
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