The effects of konjac gum, fat content and homogenization pressure on rheological properties of low fat cream

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

MOHAMMADI S.A.; GHODS ROHANI M.; NAJAF NAJAFI M.; Kashaninejad Morteza

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:87 Page(s): 239-251

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

499

Download:

Cites:

Information Journal Paper

Title

The effects of konjac gum, fat content and homogenization pressure on rheological properties of low fat cream

Author(s)

MOHAMMADI S.A. | GHODS ROHANI M. | NAJAF NAJAFI M. | Kashaninejad Morteza | Issue Writer Certificate

Keywords

Low fat creamQ2

Konjac gumQ1

Homogenization pressureQ1

Steady shear testQ1

Back extrusion testQ1

Abstract

In this research, the effects of Konjac gum (0. 2-0. 6%), Fat content (18-25%) and Homogenization pressure (100-200 bar) on rheological properties of Low fat cream were investigated. The results of the Back extrusion test indicated that increasing Konjac gum, fat content and Homogenization pressure, significantly increased hardness, consistency and adhesiveness. The simultaneous increasing of Homogenization pressure and fat content also led to increasing adhesiveness of the samples, which showed their synergistic effect of them on the adhesiveness. The results of the Steady shear test showed that the flow behavior index (n) of all samples was less than one which indicates a shear thinning behavior (pseudoplastic) of all samples. Also increasing fat content, significantly decreased the flow behavior index of the samples and increased the consistency. Konjac gum and Homogenization pressure had no significant effect on the flow behavior. The optimum processing conditions for producing Low fat cream with the high hardness, consistency, consistency coefficient and low flow behavior index for response variables were, 146. 51 bar Homogenization pressure, 18. 01% Fat content and 0. 59% Konjac gum.

Cites

No record.

References

No record.

Cite

APA: Copy

MOHAMMADI, S.A., GHODS ROHANI, M., NAJAF NAJAFI, M., & Kashaninejad, Morteza. (2019). The effects of konjac gum, fat content and homogenization pressure on rheological properties of low fat cream. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(87 ), 239-251. SID. https://sid.ir/paper/72586/en

Vancouver: Copy

MOHAMMADI S.A., GHODS ROHANI M., NAJAF NAJAFI M., Kashaninejad Morteza. The effects of konjac gum, fat content and homogenization pressure on rheological properties of low fat cream. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(87 ):239-251. Available from: https://sid.ir/paper/72586/en

IEEE: Copy

S.A. MOHAMMADI, M. GHODS ROHANI, M. NAJAF NAJAFI, and Morteza Kashaninejad, “The effects of konjac gum, fat content and homogenization pressure on rheological properties of low fat cream,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 87 , pp. 239–251, 2019, [Online]. Available: https://sid.ir/paper/72586/en

Related Journal Papers