Rheological characteristics and consumer acceptance of camel milk yogurts as affected by bovine proteins and hydrocolloids,International Journal of Food Properties

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Rheological characteristics and consumer acceptance of camel milk yogurts as affected by bovine proteins and hydrocolloids
International Journal of Food Properties ( IF 3.1 ) Pub Date : 2020-01-01 , DOI: 10.1080/10942912.2020.1797785
Bhawna Sobti ₁ , Mustapha Mbye ₁ , Huda Alketbi ₁ , Alya Alnaqbi ₁ , Aysha Alshamisi ₁ , Muna Almeheiri ₁ , Haleimah Seraidy ₁ , Tholkappiyan Ramachandran ₂ , Fathalla Hamed ₂ , Afaf Kamal-Eldin ₁

Affiliation

ABSTRACT This study evaluated the effects of added casein (CN), whey proteins (WPs), calcium chloride (CaCl2), and a hydrocolloid [gum arabic (GA), gelatin (GL), sodium alginate (ALG), or pectin (PC)] on the quality of camel milk yogurts. Maximum viscosity was achieved with 4% WP and 2% CN. Addition of CaCl2, GA, and GL negatively affected the viscosity/rheology of WP/CN-fortified yogurts while ALG and PC had positive effects. Syneresis was highest in yogurts containing WP/CN and was reduced with the addition of hydrocolloids in the order GA

中文翻译：

受牛蛋白和水胶体影响的骆驼奶酸奶的流变特性和消费者接受度

摘要本研究评估了添加酪蛋白 (CN)、乳清蛋白 (WPs)、氯化钙 (CaCl2) 和亲水胶体 [阿拉伯胶 (GA)、明胶 (GL)、海藻酸钠 (ALG) 或果胶 (PC) )] 关于骆驼奶酸奶的质量。使用 4% WP 和 2% CN 达到最大粘度。CaCl2、GA 和 GL 的添加对 WP/CN 强化酸奶的粘度/流变学产生负面影响，而 ALG 和 PC 具有积极影响。脱水收缩在含有 WP/CN 的酸奶中最高，并且随着按 GA 顺序添加水胶体而降低

更新日期：2020-01-01

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