INFLUENCE OF CARRAGEENAN AND TOTAL SOLIDS CONTENT ON THE RHEOLOGICAL PROPERTIES OF LACTIC BEVERAGE MADE WITH YOGURT AND WHEY |
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| Authors: | A.L.B. PENNA M.N. OLIVEIRA A.Y. TAMIME |
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| Affiliation: | UNESP, Department of Food Engineering and Technology R. Cristóvão Colombo, 2265 15054-000, São Josédo Rio Preto São Paulo, Brazil;São Paulo University Department of Biochemical and Pharmaceutical Technology Ave. Prof. Lineu Prestes, 580 05508-900, São Paulo, Brazil;Queens Terrace Ayr KA7 1DX Scotland, United Kingdom |
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| Abstract: | The purpose of this work was to study the influence of carrageenan level (X1) and total solids content of yogurt/whey mixture (X2) on starter culture fermentation time, physicochemical properties (pH, fat and total solids contents) and rheological characteristics of lactic beverages using response surface methodology. The physicochemical characteristics of the lactic beverages were similar to those of commercial products. All beverages showed non-Newtonian fluid behavior with thixotropy and yield stress. The total solids content of the lactic beverages had a greater influence on the rheological behavior of these products than the carrageenan level. Wide ranges of consistency measurements were observed by varying the stabilizer level and total solids content. |
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