Effect of ultrasound power on physicochemical and rheological properties of yoghurt drink produced with thermosonicated milk
| Autor: | Özge Gökçe, Kubra Ertan, Oguz Gursoy, Yusuf Yilmaz |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
business.industry
Chemistry Sonication Ultrasound food and beverages 04 agricultural and veterinary sciences Raw milk Apparent viscosity Proximate composition 040401 food science Applied Microbiology and Biotechnology Viscosity 0404 agricultural biotechnology Rheology Animal Science and Zoology Food science business Agronomy and Crop Science Food Science |
| Zdroj: | Emirates Journal of Food and Agriculture. 28:235 |
| ISSN: | 2079-052X |
| DOI: | 10.9755/ejfa.2015-09-719 |
| Popis: | The aim of the study was to determine the effect of ultrasound power on some selected quality parameters of yogurt drink produced with thermosonicated milk. Ultrasonication treatments for raw milk samples preheated to 70C were carried out at different ultrasound powers (100, 125 and 150W). Yogurt drinks were produced with milk samples processed with thermosonication or conventional heating (10 min at 90C). Thermosonication treatment did not influence proximate composition and color properties of samples; however, it decreased serum separation values significantly while increasing apparent viscosity values at higher ultrasound power. Rheological measurements indicated that all yogurt drink samples exhibited a non-Newtonian behavior. In conclusion, thermosonication treatment could be successfully used in the production of yoghurt drink and improve its major quality parameters such as delayed serum separation and increased apparent viscosity. |
| Databáze: | OpenAIRE |
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