Effect of gums on dynamic rheology of instant camel yogurt: Optimization using Firefly Algorithm

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Kashaninejad Morteza; RAZAVI SEYED MOHAMMAD ALI

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Journal: JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT) Year:2019 | Volume:6 | Issue:3 Page(s): 323-339

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Title

Effect of gums on dynamic rheology of instant camel yogurt: Optimization using Firefly Algorithm

Author(s)

Kashaninejad Morteza | RAZAVI SEYED MOHAMMAD ALI | Issue Writer Certificate

Keywords

Instant camel yogurtQ1

Firefly algorithmQ1

Sage seed gumQ1

Konjac gum Carboxy methyl celluloseQ1

Dynamic rheologyQ1

Abstract

In this paper, the effect of carboxyl methyl cellulose (CMC), konjac gum (KG) and Sage seed gum (SSG) and their mixtures on dynamic rheological properties of the Instant camel yogurt samples were investigated, Then, these properties were optimized using mixture design models and Firefly algorithm. The results of the stress sweep tests for different samples showed that the elastic modulus (G') values were greater than viscous modulus (G') indicating behavior essentially like that of solids. Results showed the synergistic effect of these three gums, especially the synergistic effect of SSG and CMC on the critical strain and the yield stress of Instant camel yogurt samples. Frequency sweep test results showed that samples had a typical weak gellike structure behavior at any given frequency and complex viscosity ( *) had a linear correlation with frequency. SSG had the most positive effect on k’ , k" and k* but the combination with CMC and KG could also improve this effect. All the linear terms in the predicted models for the n’ , n" and n* parameters were insignificant (p<0. 01) and it was observed that each gum had an identical effect on these parameters. The optimal results of different gum percentages to achieve maximum γ c, n′ , k′ , n″ , n*, k* and minimum G˝ LVE using the Firefly algorithm in PC space, it has been shown that the optimum amounts of KG and SSG were close to each other and had more variance of the data which shows the similarity of the effect of these two gums on the rheological parameters. Promising result of this study also showed that SSG as a novel source of hydrocolloid could act very capable and produce desirable properties in Instant camel yogurt.

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APA: Copy

Kashaninejad, Morteza, & RAZAVI, SEYED MOHAMMAD ALI. (2019). Effect of gums on dynamic rheology of instant camel yogurt: Optimization using Firefly Algorithm. JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT), 6(3 ), 323-339. SID. https://sid.ir/paper/258704/en

Vancouver: Copy

Kashaninejad Morteza, RAZAVI SEYED MOHAMMAD ALI. Effect of gums on dynamic rheology of instant camel yogurt: Optimization using Firefly Algorithm. JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT)[Internet]. 2019;6(3 ):323-339. Available from: https://sid.ir/paper/258704/en

IEEE: Copy

Morteza Kashaninejad, and SEYED MOHAMMAD ALI RAZAVI, “Effect of gums on dynamic rheology of instant camel yogurt: Optimization using Firefly Algorithm,” JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT), vol. 6, no. 3 , pp. 323–339, 2019, [Online]. Available: https://sid.ir/paper/258704/en

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