The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach

Toker O. S., DOĞAN M., Canıyılmaz E., Ersöz N. B., Kaya Y.

Food and Bioprocess Technology, cilt.6, sa.4, ss.896-908, 2013 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 6 Sayı: 4
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1007/s11947-012-0787-8
  • Dergi Adı: Food and Bioprocess Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.896-908
  • Anahtar Kelimeler: Dairy dessert, Gum, Steady and dynamic rheology, Mixture design, Optimization, PCA, Food powder, Desirability function
  • İstanbul Gelişim Üniversitesi Adresli: Hayır

Özet

In this study, the steady and dynamic rheological properties of the dairy dessert samples (puddings) containing carrageenan, alginate, guar and xanthan gums and their combinations were investigated in a model system, and mixture design was utilized to observe the effects of the gums and their interactions. The flow behaviour of the pudding samples fitted to the Ostwald de Waele model (R2 > 0.98). All the samples exhibited a gel structure with their higher G′ (storage modulus) values than the G″ (loss modulus) values. Carrageenan was the most effective hydrocolloid on both the steady and dynamic rheological parameters of the dairy dessert samples. On the other hand, alginate had relatively smaller effect. Furthermore, 30 pudding samples containing different gum or gum combinations were classified into two groups (A and B) by using principal component analysis (PCA). Samples containing more than 33% carrageenan in their formulations made up the group A which positively correlated to K (consistency index), η50 (apparent viscosity at shear rate 50 s-1), G′, G″, G* (complex modulus) and η* (complex viscosity) values. © 2012 Springer Science+Business Media, LLC.