ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The influence of pectin (0.0–0.5%) and raspberry concentrate (64°B; 0–10%) on the rheological characteristics of commercial stirred yogurt was evaluated using a computer-controlled rotational viscometer. All upward flow curves (shear rate vs shear stress) followed the Herschel-Bulkley model while downward curves showed a linear relationship. The consistency coefficient (upward flow) and apparent viscosity (downward flow) showed a continuously increasing trend with increasing pectin and raspberry concentrate. The rheology of flavored yogurt could be fabricated by post-incubation mixing of stirred yogurt with pectin and raspberry concentrate.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1992.tb05494.x
