Characterization of Galactomannan Stabilised Yogurt Drink Using Dynamic Rheology |
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Authors: | M Samil Kök |
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Affiliation: | 1. Abant Izzet Baysal University, Faculty of Engineering-Architecture, Department of Food Engineering , Bolu , Turkey kok_s@ibu.edu.tr |
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Abstract: | A stabilised yogurt drink (SYD) was produced by mixing yogurt and water with the galactomannans guar (GG) and locust bean (LBG) gum at concentrations of 0.02, 0.06, 0.10, 0.14, and 0.20 g/100 g. The resulting colloid mixtures' viscous behaviour and stability was investigated. Rheological characterization using oscillatory methodology revealed that dynamic properties of elastic (G′), viscous (G″) modules and complex viscosity (η*) appreciably increased with increasing addition of both gums. Changing shear stress demonstrated complex flow behaviour and revealed the shear dependency of the SYD's flow behaviour. Syneresis decreased with increasing viscosity giving 93% improvement at 0.2 g/100 g gum addition. |
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Keywords: | Oscillatory methodology Stabilised yogurt drink Galactomannan Syneresis |
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