Optimization of viscoelastic properties of low-fat stirred yogurt using mixture-process variable experiments
In this study, the effect of different amounts of konjac gum (KG) (0 to 0.2%) and sage seed gum (SSG) (0 to 0.2%) as experimental variables of the mixture design and fat content (0 to 3%) and homogenization rate (0 to 24000 rpm) as experimental variables of the process design on the viscoelastic cha...
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| Format: | Article |
| Language: | English |
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University of Tehran
2021-12-01
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| Series: | Journal of Food and Bioprocess Engineering |
| Subjects: | |
| Online Access: | https://jfabe.ut.ac.ir/article_84478.html |
| _version_ | 1828804420296507392 |
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| author | Morteza Kashaninejad Masoud Najaf Najafi Alireza Shateri |
| author_facet | Morteza Kashaninejad Masoud Najaf Najafi Alireza Shateri |
| author_sort | Morteza Kashaninejad |
| collection | DOAJ |
| description | In this study, the effect of different amounts of konjac gum (KG) (0 to 0.2%) and sage seed gum (SSG) (0 to 0.2%) as experimental variables of the mixture design and fat content (0 to 3%) and homogenization rate (0 to 24000 rpm) as experimental variables of the process design on the viscoelastic characteristics of low-fat stirred yogurt were investigated. Based on the results of stress sweep test for different samples, the storage modulus (G') had a value more than the loss modulus (G''), explaining a solid-like behavior of the samples. Also, according to the stress sweep test, G' LVE (G' at linear viscoelastic region), G'' LVE (G'' at linear viscoelastic region), γc (critical strain), τy (yield stress), τf (yield stress at flowing point), and Gf (elastic modulus at flowing point) of the samples were significantly increased, especially for samples containing higher sage seed gum, with increasing fat content and homogenization rate. To optimize the properties in this study, G" LVE were considered to be minimum and G' LVE, γc, τy and τf were considered to be maximum. According to the mentioned properties, the optimized amount of KG was 0.19%, the amount of SSG was 0.01%, the fat content was 0.59% and the homogenization rate was 12075 rpm. |
| first_indexed | 2024-12-12T07:40:23Z |
| format | Article |
| id | doaj.art-46534fa5dff74ee9aeda68bdb9579f4e |
| institution | Directory Open Access Journal |
| issn | 2676-3494 |
| language | English |
| last_indexed | 2024-12-12T07:40:23Z |
| publishDate | 2021-12-01 |
| publisher | University of Tehran |
| record_format | Article |
| series | Journal of Food and Bioprocess Engineering |
| spelling | doaj.art-46534fa5dff74ee9aeda68bdb9579f4e2022-12-22T00:32:48ZengUniversity of TehranJournal of Food and Bioprocess Engineering2676-34942021-12-014216016710.22059/jfabe.2021.330805.1097Optimization of viscoelastic properties of low-fat stirred yogurt using mixture-process variable experimentsMorteza Kashaninejad0Masoud Najaf Najafi1Alireza Shateri2Ph.D Student of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, IranKhorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, IranMSc Student of Novel Dairy Products Manufacture, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, IranIn this study, the effect of different amounts of konjac gum (KG) (0 to 0.2%) and sage seed gum (SSG) (0 to 0.2%) as experimental variables of the mixture design and fat content (0 to 3%) and homogenization rate (0 to 24000 rpm) as experimental variables of the process design on the viscoelastic characteristics of low-fat stirred yogurt were investigated. Based on the results of stress sweep test for different samples, the storage modulus (G') had a value more than the loss modulus (G''), explaining a solid-like behavior of the samples. Also, according to the stress sweep test, G' LVE (G' at linear viscoelastic region), G'' LVE (G'' at linear viscoelastic region), γc (critical strain), τy (yield stress), τf (yield stress at flowing point), and Gf (elastic modulus at flowing point) of the samples were significantly increased, especially for samples containing higher sage seed gum, with increasing fat content and homogenization rate. To optimize the properties in this study, G" LVE were considered to be minimum and G' LVE, γc, τy and τf were considered to be maximum. According to the mentioned properties, the optimized amount of KG was 0.19%, the amount of SSG was 0.01%, the fat content was 0.59% and the homogenization rate was 12075 rpm.https://jfabe.ut.ac.ir/article_84478.htmlhomogenization ratekonjac gumlow-fat stirred yogurtsage seed gumviscoelastic properties |
| spellingShingle | Morteza Kashaninejad Masoud Najaf Najafi Alireza Shateri Optimization of viscoelastic properties of low-fat stirred yogurt using mixture-process variable experiments Journal of Food and Bioprocess Engineering homogenization rate konjac gum low-fat stirred yogurt sage seed gum viscoelastic properties |
| title | Optimization of viscoelastic properties of low-fat stirred yogurt using mixture-process variable experiments |
| title_full | Optimization of viscoelastic properties of low-fat stirred yogurt using mixture-process variable experiments |
| title_fullStr | Optimization of viscoelastic properties of low-fat stirred yogurt using mixture-process variable experiments |
| title_full_unstemmed | Optimization of viscoelastic properties of low-fat stirred yogurt using mixture-process variable experiments |
| title_short | Optimization of viscoelastic properties of low-fat stirred yogurt using mixture-process variable experiments |
| title_sort | optimization of viscoelastic properties of low fat stirred yogurt using mixture process variable experiments |
| topic | homogenization rate konjac gum low-fat stirred yogurt sage seed gum viscoelastic properties |
| url | https://jfabe.ut.ac.ir/article_84478.html |
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