کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2441626 1108146 2006 12 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Rheological Behavior and Organoleptic Effects of Ovalbumin Addition in Yogurt Mousse Production
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم دامی و جانورشناسی
پیش نمایش صفحه اول مقاله
Rheological Behavior and Organoleptic Effects of Ovalbumin Addition in Yogurt Mousse Production
چکیده انگلیسی
The obtained results confirm that the product is viscoelastic and combines the properties of foams and emulsions; the elastic component is greater than the viscous component. Moreover, at temperatures ranging from 5 to 15°C, a usual interval of consumption, the product behaves rheologically in a similar way. Conversely, the addition of ovalbumin under the assayed conditions also makes the elastic character of the product increase at a given temperature. Finally, the sensorial assessment tests and determinations of stability and volume yield enabled us to verify that the addition of ovalbumin at an amount of 1.3% hardly alters the stability, resistance to shear stress, or the texture and improves the degree of foaming. Therefore, the product with additive is of good commercial quality.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Dairy Science - Volume 89, Issue 3, March 2006, Pages 951-962
نویسندگان
, , , , ,