Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt

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dc.contributor.authorPenna, Ana Lúcia Barretto [UNESP]
dc.contributor.authorConverti, Attilio
dc.contributor.authorOliveira, Maricê Nogueira de
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.date.accessioned2014-05-27T11:22:00Z
dc.date.available2014-05-27T11:22:00Z
dc.date.issued2006-10-01
dc.description.abstractResponse surface methodology was used to establish a relationship between total solids content, milk base, heat treatment temperature, and sample temperature, and consistency index, flow behaviour index, and apparent viscosity of plain stirred yogurts. Statistical treatments resulted in developments of mathematical models. All samples presented shear thinning fluid behaviour. The increase of the content of total solids (9.3-22.7 %) and milk base heat treatment temperature (81.6-98.4°C) resulted in a significant increase in consistency index and a decrease in flow behaviour index. Increase in the sample temperature (1.6-18.4°C) caused a decrease in consistency index and increase in flow behaviour index. Apparent viscosity was directly related to the content of total solids. Rheological properties of yogurt were highly dependent on the content of total solids in milk.en
dc.description.affiliationUNESP-Universidade Estadual Paulista Dept. Food Technology and Engineering, Rua Cristovao Colombo 2265, 15054 000 Sao Jose do Rio Preto
dc.description.affiliationUniversità Degli Studi di Genova Dipartimento di Ingegneria Chimica e di Processo, Via Balbi 5, I-16126 Genova
dc.description.affiliationUSP-Universidade de São Paulo Dept. Pharm. Biochem. Technology, Av. Lineu Prestes 580, 05508 900 São Paulo
dc.description.affiliationUnespUNESP-Universidade Estadual Paulista Dept. Food Technology and Engineering, Rua Cristovao Colombo 2265, 15054 000 Sao Jose do Rio Preto
dc.format.extent515-518
dc.identifierhttp://hrcak.srce.hr/file/162423
dc.identifier.citationFood Technology and Biotechnology, v. 44, n. 4, p. 515-518, 2006.
dc.identifier.issn1330-9862
dc.identifier.lattes8710975442052503
dc.identifier.scopus2-s2.0-33845391284
dc.identifier.urihttp://hdl.handle.net/11449/69147
dc.identifier.wosWOS:000242452700010
dc.language.isoeng
dc.relation.ispartofFood Technology and Biotechnology
dc.relation.ispartofjcr1.168
dc.relation.ispartofsjr0,365
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectApparent viscosity
dc.subjectConsistency
dc.subjectFlow behaviour
dc.subjectRheology
dc.subjectYogurt
dc.titleSimultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurten
dc.typeArtigo
unesp.author.lattes8710975442052503[1]
unesp.author.orcid0000-0001-6715-9276[1]
unesp.author.orcid0000-0003-4548-1840[3]
unesp.author.orcid0000-0003-2488-6080[2]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE