Rheological properties of set yogurt as influenced by incubation temperature and homogenization

R. R. Shaker; B. Abu-Jdayil; R. Y. Jumah; S. A. Ibrahim

doi:10.1111/j.1745-4557.2002.tb01036.x

Rheological properties of set yogurt as influenced by incubation temperature and homogenization

R. R. Shaker, B. Abu-Jdayil, R. Y. Jumah, S. A. Ibrahim

Research output: Contribution to journal › Article › peer-review

12 Citations (Scopus)

Abstract

The effect of incubation temperature and homogenization on the rheological nature of yogurt curd during gelation was investigated in this study. Our results indicated that the optimum incubation temperature for acid development was 45C. The minimum viscosity was observed at 40C while the maximum viscosity was at 48C. Our results also indicated that incubation temperature affected yogurt viscosity during the gelation process while homogenization had no significant effect. Increasing the incubation temperature decreased the flow behavior index and increased the consistency coefficient; homogenization increased the flow behavior index and decreased the consistency coefficient as described by a power law model.

Original language	English
Pages (from-to)	409-418
Number of pages	10
Journal	Journal of Food Quality
Volume	25
Issue number	5
DOIs	https://doi.org/10.1111/j.1745-4557.2002.tb01036.x
Publication status	Published - Nov 2002
Externally published	Yes

ASJC Scopus subject areas

Food Science
Safety, Risk, Reliability and Quality

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10.1111/j.1745-4557.2002.tb01036.x

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abstract = "The effect of incubation temperature and homogenization on the rheological nature of yogurt curd during gelation was investigated in this study. Our results indicated that the optimum incubation temperature for acid development was 45C. The minimum viscosity was observed at 40C while the maximum viscosity was at 48C. Our results also indicated that incubation temperature affected yogurt viscosity during the gelation process while homogenization had no significant effect. Increasing the incubation temperature decreased the flow behavior index and increased the consistency coefficient; homogenization increased the flow behavior index and decreased the consistency coefficient as described by a power law model.",

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AU - Shaker, R. R.

AU - Abu-Jdayil, B.

AU - Jumah, R. Y.

AU - Ibrahim, S. A.

PY - 2002/11

Y1 - 2002/11

N2 - The effect of incubation temperature and homogenization on the rheological nature of yogurt curd during gelation was investigated in this study. Our results indicated that the optimum incubation temperature for acid development was 45C. The minimum viscosity was observed at 40C while the maximum viscosity was at 48C. Our results also indicated that incubation temperature affected yogurt viscosity during the gelation process while homogenization had no significant effect. Increasing the incubation temperature decreased the flow behavior index and increased the consistency coefficient; homogenization increased the flow behavior index and decreased the consistency coefficient as described by a power law model.

AB - The effect of incubation temperature and homogenization on the rheological nature of yogurt curd during gelation was investigated in this study. Our results indicated that the optimum incubation temperature for acid development was 45C. The minimum viscosity was observed at 40C while the maximum viscosity was at 48C. Our results also indicated that incubation temperature affected yogurt viscosity during the gelation process while homogenization had no significant effect. Increasing the incubation temperature decreased the flow behavior index and increased the consistency coefficient; homogenization increased the flow behavior index and decreased the consistency coefficient as described by a power law model.

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SP - 409

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JO - Journal of Food Quality

JF - Journal of Food Quality

IS - 5

ER -

Rheological properties of set yogurt as influenced by incubation temperature and homogenization

Abstract

ASJC Scopus subject areas

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