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Publicação:
Influence of carrageenan and total solids content on the rheological properties of lactic beverage made with yogurt and whey

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dc.contributor.authorPenna, A. L B [UNESP]
dc.contributor.authorOliveira, M. N.
dc.contributor.authorTamime, A. Y.
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.date.accessioned2014-05-27T11:20:38Z
dc.date.available2014-05-27T11:20:38Z
dc.date.issued2003-04-01
dc.description.abstractThe purpose of this work was to study the influence of carrageenan level (X 1) and total solids content of yogurt/whey mixture (X 2) on starter culture fermentation time, physicochetnical 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.en
dc.description.affiliationUNESP Department of Food Engineering, R. Cristovão Colombo, 2265, 15054-000 Sao Jose do Rio Preto SP
dc.description.affiliationSão Paulo University Department of Biochemical Technology, Ave. Prof. Lineu Prestes, 580, 05508-900 São Paulo
dc.description.affiliation, 24 Queens Terrace, Ayr KA7 1DX
dc.description.affiliationUnespUNESP Department of Food Engineering, R. Cristovão Colombo, 2265, 15054-000 Sao Jose do Rio Preto SP
dc.format.extent95-113
dc.identifierhttp://dx.doi.org/10.1111/j.1745-4603.2003.tb01058.x
dc.identifier.citationJournal of Texture Studies, v. 34, n. 1, p. 95-113, 2003.
dc.identifier.doi10.1111/j.1745-4603.2003.tb01058.x
dc.identifier.issn0022-4901
dc.identifier.lattes8710975442052503
dc.identifier.scopus2-s2.0-0037904528
dc.identifier.urihttp://hdl.handle.net/11449/67247
dc.identifier.wosWOS:000182478600007
dc.language.isoeng
dc.relation.ispartofJournal of Texture Studies
dc.relation.ispartofjcr1.591
dc.relation.ispartofsjr0,511
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectLactic beverages
dc.subjectFermentation
dc.subjectMixtures
dc.subjectpH effects
dc.subjectRheology
dc.subjectYield stress
dc.subjectDairy products
dc.titleInfluence of carrageenan and total solids content on the rheological properties of lactic beverage made with yogurt and wheyen
dc.typeArtigo
dcterms.licensehttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dspace.entity.typePublication
unesp.author.lattes8710975442052503[1]
unesp.author.orcid0000-0003-4548-1840[2]
unesp.author.orcid0000-0001-6715-9276[1]
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentEngenharia e Tecnologia de Alimentos - IBILCEpt

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São José do Rio Preto - IBILCE - Instituto de Biociências, Letras e Ciências Exatas