Development of an efficient stabiliser mixture for physical stability of nonfat unfizzy doogh

被引：18

作者：

Khanniri, Elham ^{[1
]}

Yousefi, Mojtaba ^{[2
]}

Khorshidian, Nasim ^{[2
]}

Sohrabvandi, Sara ^{[3
]}

Mortazavian, Amir M. ^{[4
,5
]}

机构：

[1] Shahid Beheshti Univ Med Sci, Natl Nutr & Food Technol Res Inst, Fac Nutr Sci & Food Technol, Student Res Comm,Dept Food Sci & Technol, POB 19395-4741, Tehran, Iran

[2] Semnan Univ Med Sci, Sch Nutr & Food Sci, Food Safety Res Ctr Salt, Semnan, Iran

[3] Shahid Beheshti Univ Med Sci, Natl Nutr & Food Technol Res Inst, Fac Nutr Sci & Food Technol, Dept Food Technol Res, Tehran, Iran

[4] Shahid Beheshti Univ Med Sci, Food Safety Res Ctr, Tehran, Iran

[5] Shahid Beheshti Univ Med Sci, Natl Nutr & Food Technol Res Inst, Dept Food Sci & Technol, Fac Nutr Sci,Food Sci & Technol, POB 19395-4741, Tehran, Iran

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2019年 / 72卷 / 01期

关键词：

Carboxymethyl cellulose; Doogh; Hydrocolloid; Locust bean; Persian gum; Stability; ACIDIFIED MILK DRINKS; PROBIOTIC YOGURT; RHEOLOGICAL CHARACTERIZATION; METHOXYL PECTIN; PROTEIN; OPTIMIZATION; MECHANISM;

D O I：

10.1111/1471-0307.12554

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of locust bean, carboxymethyl cellulose, a mixture of locust bean and carboxymethyl cellulose and Persian gum on different properties of nonfat doogh were studied over a period of 28 days. The results showed that samples containing a mixture of locust bean and carboxymethyl cellulose had the highest stability. Furthermore, the rheological behaviour of the doogh changed from Newtonian to pseudoplastic. Better sensory acceptability was shown for the treatments containing a mixture of locust bean gum and carboxymethyl cellulose. In general, it was shown that a mixture of locust bean and carboxymethyl cellulose could be of practical use in the industrial production of nonfat doogh.

引用

页码：8 / 14

页数：7

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