Rheological properties of concentrated yoghurt (labneh)


Ozer B., Bell A., Grandison A., Robinson R.

JOURNAL OF TEXTURE STUDIES, cilt.29, sa.1, ss.67-79, 1998 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 29 Sayı: 1
  • Basım Tarihi: 1998
  • Doi Numarası: 10.1111/j.1745-4603.1998.tb00154.x
  • Dergi Adı: JOURNAL OF TEXTURE STUDIES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.67-79
  • Ankara Üniversitesi Adresli: Hayır

Özet

The effect of six techniques for the elevation of the total solids on the rheological properties of labneh were investigated using controlled-stress dynamic rheometer. All samples exhibited a weak viscoelastic gel structure with the storage modulus (G') higher than the loss modulus (G ") over all of the measured range. None of the experimental materials produced the same overall gel strength as the control made by draining with traditional cloth-bags. The changes in the storage modulus (G') as a function of amplitude sweep were mirrored by changes in the loss modulus (G "). Considerable differences in the loss tangent (G "/G') values of the various materials were observed at higher stress amplitudes. Rheological differences in the overall gel strength at low amplitude and frequency suggest that, although the type of protein interactions in each case may be similar, there are differences in the degree of interactions. Subsequent breakdown at higher amplitudes and frequencies suggests that the overall domains of the treated proteins may have been reduced, and that different methods of manufacture may be producing materials that have different space occupancy in the gel.