STUDY OF RHEOLOGY AND SENSORY PROPERTIES OF FROZEN YOGURT CONTAINING DIFFERENT LEVELS OF GUAR GUM AND ARABIC GUM

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REZAEI R.; KHOMEIRI M.; KASHANINEJAD M.; AALAMI M.

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Journal: Iranian Food Science and Technology Research Journal Year:2011 | Volume:7 | Issue:1 Page(s): 42-49

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Title

STUDY OF RHEOLOGY AND SENSORY PROPERTIES OF FROZEN YOGURT CONTAINING DIFFERENT LEVELS OF GUAR GUM AND ARABIC GUM

Author(s)

REZAEI R. | KHOMEIRI M. | KASHANINEJAD M. | AALAMI M. | Issue Writer Certificate

Keywords

GUAR GUMQ2

ARABIC GUMQ1

FROZEN YOGURTQ2

RHEOLOGYQ2

Abstract

Gums are the most important stabilizers that are used in ice cream and other frozen dairy dessert industries. In this study, effect of different levels of GUAR GUM (0, 0.1, 0.2 and 0.3%) and ARABIC GUM (0, 0.1, 0.3 and 0.5%) on rheological behavior of FROZEN YOGURT was investigated. The rheological behavior of samples showed that all samples exhibit shear thinning behavior and power law model found to be the best model to predict flow behavior of samples. Sensory evaluation also showed that addition of gums could improve total acceptance of samples compare to control.

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APA: Copy

REZAEI, R., KHOMEIRI, M., KASHANINEJAD, M., & AALAMI, M.. (2011). STUDY OF RHEOLOGY AND SENSORY PROPERTIES OF FROZEN YOGURT CONTAINING DIFFERENT LEVELS OF GUAR GUM AND ARABIC GUM. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 7(1), 42-49. SID. https://sid.ir/paper/143650/en

Vancouver: Copy

REZAEI R., KHOMEIRI M., KASHANINEJAD M., AALAMI M.. STUDY OF RHEOLOGY AND SENSORY PROPERTIES OF FROZEN YOGURT CONTAINING DIFFERENT LEVELS OF GUAR GUM AND ARABIC GUM. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2011;7(1):42-49. Available from: https://sid.ir/paper/143650/en

IEEE: Copy

R. REZAEI, M. KHOMEIRI, M. KASHANINEJAD, and M. AALAMI, “STUDY OF RHEOLOGY AND SENSORY PROPERTIES OF FROZEN YOGURT CONTAINING DIFFERENT LEVELS OF GUAR GUM AND ARABIC GUM,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 7, no. 1, pp. 42–49, 2011, [Online]. Available: https://sid.ir/paper/143650/en

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