Optimization of viscoelastic properties of low-fat stirred yogurt using mixture-process variable experiments

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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Bibliographic Details
Main Authors: Morteza Kashaninejad, Masoud Najaf Najafi, Alireza Shateri
Format: Article
Language:English
Published: University of Tehran 2021-12-01
Series:Journal of Food and Bioprocess Engineering
Subjects:
homogenization rate
konjac gum
low-fat stirred yogurt
sage seed gum
viscoelastic properties
Online Access:https://jfabe.ut.ac.ir/article_84478.html

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