کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
224974 464468 2007 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Yield stress for initial firmness determination on yogurt
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Yield stress for initial firmness determination on yogurt
چکیده انگلیسی

Yield stress and apparent residual stress were measured in laboratory-made yogurts containing different gum concentrations and in seven retail yogurts. Yield stress exhibited significant correlation (p < 0.001) with the sensory initial firmness perceived by trained panelists in both laboratory-made (r = 0.99) and retail (r > 0.97) yogurts. Apparent residual stress was significantly correlated with sensory viscosity for retail yogurts (r > 0.90). The yield stress had more power to detect differences in initial firmness (lower CV(%)), thus requiring fewer samples and was considered a good predictor of the sensory initial firmness perceived by panelists. The use of yield stress also avoids the need for training panelists and conducting sensory panels, and facilitates data analysis by eluding relative scales and lack of homogeneous variances associated with sensory panelists. Additionally, the determination of the yield stress and residual stress offer the potential to manufacture yogurts with targeted yield stress (Pa) and viscosity properties as identified by consumer panels.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 80, Issue 3, June 2007, Pages 990–995
نویسندگان
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