Pectin and Raspberry Concentrate Effects on the Rheology of Stirred Commercial Yogurt
Hosahalli S. Ramaswamy, Somnath Basak
Journal of Food Science
Abstract
ABSTRACT The influence of pectin (0.0–0.5%) and raspberry concentrate (64°B; 0–10%) on the rheological characteristics of commercial stirred yogurt was evaluated using a computer‐controlled rotational viscometer. All upward flow curves (shear rate vs shear stress) followed the Herschel‐Bulkley model while downward curves showed a linear relationship. The consistency coefficient (upward flow) and apparent viscosity (downward flow) showed a continuously increasing trend with increasing pectin and raspberry concentrate. The rheology of flavored yogurt could be fabricated by post‐incubation mixing of stirred yogurt with pectin and raspberry concentrate.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
raspberry concentrate increases apparent viscosity
“The consistency coefficient (upward flow) and apparent viscosity (downward flow) showed a continuously increasing trend with increasing pectin and raspberry concentrate.”
pectin and raspberry concentrate affects rheological characteristics
“The rheology of flavored yogurt could be fabricated by post‐incubation mixing of stirred yogurt with pectin and raspberry concentrate.”
pectin increases consistency coefficient
“The consistency coefficient (upward flow) and apparent viscosity (downward flow) showed a continuously increasing trend with increasing pectin and raspberry concentrate.”