Rheology and sensory properties of microencapsulated propolis-enriched stirred-type yogurt

被引：4

作者：

Tasdemir, Yasemin ^{[1
]}

Golge, Evren ^{[2
]}

机构：

[1] Istanbul Tech Univ, Dept Food Engn, Istanbul, Turkiye

[2] Sivas Cumhuriyet Univ, Dept Nanotechnol Engn, TR-58010 Sivas, Turkiye

来源：

ITALIAN JOURNAL OF FOOD SCIENCE | 2023年 / 35卷 / 03期

关键词：

propolis; rheology; sensory; syneresis; yogurt; PHYSICAL-PROPERTIES; PHYSICOCHEMICAL PROPERTIES; SET YOGURT; ENCAPSULATION; OIL; PHYTOSTEROL; FIBER; MILK; GUM;

D O I：

10.15586/ijfs.v35i3.2187

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, the rheological, sensory and syneristic properties of yogurt enriched with 0.5%, 1% and 2% microencapsulated propolis (MP) was investigated. The viscosity measurements of stir-type yoghurt were performed with Brookfield DV-II viscometer. Shear rate varying between 0.02 s-1 and 100 s-1 flow models was obtained for rising and descending curves with the Rheocalc v3.3 software. Three flow models-Power Law, Herschel-Bulkley, and Casson models-were evaluated. All samples used in this analysis showed non-Newtonian and pseudoplastic properties. During the 21-day storage period, the Power Law flow model was optimal.

引用

页码：155 / 163

页数：9

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