کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
224069 464423 2010 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Rheological and physico-chemical characterization of prebiotic microfiltered fermented milk
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Rheological and physico-chemical characterization of prebiotic microfiltered fermented milk
چکیده انگلیسی

Microfiltered cow’s milk samples were fermented with (prebiotic) and without inulin and evaluated regarding the physico-chemical composition (day 1 of storage) and rheological (days 1, 7, 14 and 21) evaluation, at temperatures of 4.0 ± 0.1 °C and 6.0 ± 0.1 °C. The addition of inulin increased the total solids content of the prebiotic fermented milk, increasing its acidity. The Power Law and Mizhari and Berk models were applied successfully to describe the flow of the fermented milks, which had characteristics of shear thinning and non-Newtonian fluid behavior. As with the addition of inulin, the storage time contributed to an increase in the apparent viscosity of the product. The prebiotic fermented milk had greater thixotropy and the hysteresis was lower with an increase in the temperature.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 99, Issue 2, July 2010, Pages 128–135
نویسندگان
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