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 | |
| Publication status | Published - Nov 2002 |
| Externally published | Yes |
ASJC Scopus subject areas
- Food Science
- Safety, Risk, Reliability and Quality