Relation between quality and rheological properties of lactic beverages

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dc.contributor.authorPenna, ALB
dc.contributor.authorSivieri, K.
dc.contributor.authorOliveira, M. N.
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.date.accessioned2014-05-20T15:21:22Z
dc.date.available2014-05-20T15:21:22Z
dc.date.issued2001-07-01
dc.description.abstractThe physicochemical (pH, fat and total solids content), sensory (appearance, consistency and taste), and rheological characteristics of five different commercial brands of lactic beverages were determined. Rheological measurements were obtained at 5 degreesC and 25 degreesC using a Brookfield rheometer. The experimental data were described by the power law and Herschel-Bulkley models. The ANOVA of the results were conducted using an incomplete block design, and using Tukey test. Samples showed a significant difference (P less than or equal to 0.05%) for fat content and pH. There was a significant difference in total solids content only among Nestle (A), Batavo (C), and Parmalat (D) samples. Sensory evaluation showed more global acceptability for Nestle; however, Nestle and Vigor (E) lactic beverages obtained better results for appearance than for consistency and taste. Batavo obtained the best score for taste. All test samples exhibited non-Newtonian behavior, with thixotropy. Upward curves showed pseudoplastic behavior, while downward curves showed dilatant behavior with the exception of the Nestle sample, at 25 degreesC. Lactic beverages from all brands analyzed showed similar rheological behavior. (C) 2001 Elsevier B.V. Ltd. All rights reserved.en
dc.description.affiliationUniv Estadual Paulista, Dept Food Engn & Technol, BR-15054000 Sao Jose do Rio Preto, Brazil
dc.description.affiliationUniv São Paulo, Dept Pharmaceut & Biochem Technol, BR-05508900 São Paulo, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Dept Food Engn & Technol, BR-15054000 Sao Jose do Rio Preto, Brazil
dc.format.extent7-13
dc.identifierhttp://dx.doi.org/10.1016/S0260-8774(00)00179-5
dc.identifier.citationJournal of Food Engineering. Oxford: Elsevier B.V., v. 49, n. 1, p. 7-13, 2001.
dc.identifier.doi10.1016/S0260-8774(00)00179-5
dc.identifier.issn0260-8774
dc.identifier.lattes8710975442052503
dc.identifier.urihttp://hdl.handle.net/11449/32520
dc.identifier.wosWOS:000168589800002
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofJournal of Food Engineering
dc.relation.ispartofjcr3.197
dc.relation.ispartofsjr1,279
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectyogurtpt
dc.subjectlactic beveragept
dc.subjectRheologypt
dc.subjectqualitypt
dc.titleRelation between quality and rheological properties of lactic beveragesen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.
unesp.author.lattes8710975442052503[1]
unesp.author.orcid0000-0001-8632-1478[2]
unesp.author.orcid0000-0001-6715-9276[1]
unesp.author.orcid0000-0003-4548-1840[3]
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