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Consistency Coefficient (consistency + coefficient)
Selected AbstractsEffect of milk source on the rheological properties of yogurt during the gelation processINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 3 2001R Y Jumah This paper presents research on the effect of milk source on the rheological properties of curd during the gelation process of yogurt. The highest value for viscosity was exhibited by ovine milk, followed by caprine, bovine and camel milks. For bovine, ovine and caprine milk, three different transient viscosity stages were identified and described by mathematical expressions, whereas camel milk showed no significant variation in viscosity during gelation. The chemical composition of milk, namely total solids and protein content, has a major effect on the rheological properties of curd. A power law model allows the determination of the flow behaviour index and the consistency coefficient of curd made from different milk sources. [source] RHEOLOGICAL PROPERTIES OF CHEMICALLY MODIFIED RICE STARCH MODEL SOLUTIONSJOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2006C.S. RAINA ABSTRACT Native rice starches have poor resistance to shear, and fair stability to retrogradation with soft texture, which can be altered through chemical modifications. Starch from broken pieces of rice of three rice cultivars (PUSA-44, PR-106 and PR-114) was chemically modified by etherification and esterification reactions by different combinations of modification reagents to investigate the effect of modification on the rheological properties of rice starches. The modification resulted in shear stable gel with apparent pseudoplastic characteristics. The viscosity of starches increased upon acetylation and dual modification as a result of increase in solubility. However, cross-linking had shown the reverse effect. The flow behavior index (n) and consistency coefficient (k) were significantly (P , 0.05) improved upon modification in acetylated and dual-modified starches. The effect of modification on the rheological properties was observed in similar pattern in all the three rice cultivars but varied significantly in variety PUSA-44 may be because of its relatively higher amylose content. [source] PROPERTIES OF IDLI BATTER DURING ITS FERMENTATION TIMEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2007S. BALASUBRAMANIAN ABSTRACT Idli is a traditional fermented rice and black gram-based breakfast food of South India. Idli batter was prepared from soaking polished parboiled rice and decorticated black gram for 4 h at 30 ± 1C in water. The soaked mass was ground to 0.5- to 0.7-mm particle size batter using wet grinder with adequate amount of water. The blend ratios of 2:1, 3:1 and 4:1 (v/v) batter were allowed for fermentation (0, 6, 12, 18 and 24 h) adding 2% of salt. The idli batter parameters viz. bulk density, pH, percent total acidity, flow behavior index and consistency coefficient were studied for different fermentation times and blend ratios. The bulk density, pH and percentage total acidity of batter during different fermentation times and blend ratios ranged between 0.94 and 0.59 g/cm3, 5.9 and 4.1 and 0.443 and 0.910%, respectively. The consistency coefficient at any fermentation time shows increasing trend as the rice to black gram ratio increased. The flow behavior index indicated strong non-Newtonian fluid behavior (pseudoplastic) of idli batter at different fermentation times and blend ratios. [source] RHEOLOGICAL PROPERTIES OF SET YOGURT AS INFLUENCED BY INCUBATION TEMPERATURE AND HOMOGENIZATIONJOURNAL OF FOOD QUALITY, Issue 5 2002R.R. SHAKER 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. [source] IMPROVEMENT OF PHYSICAL PROPERTIES OF NONFAT FERMENTED MILK DRINK BY USING WHEY PROTEIN CONCENTRATEJOURNAL OF TEXTURE STUDIES, Issue 3 2009ASLI E. OZEN ABSTRACT The use of whey protein concentrate (WPC) for the improvement of physical properties of nonfat fermented milk drink was investigated. Drinks were prepared from nonfat milk powder and WPC at different proportions. Rheological properties, serum separation and particle size of the drinks were measured. The effect of WPC on the physical properties of the drinks was evaluated by comparison with those of commonly used stabilizers, including propylene glycol alginate and locust bean gum. WPC addition caused an increase in the consistency coefficient and thixotropy and a decrease in the particle size of the samples. There was no serum separation in the sample with 2% WPC. Large unstable aggregates were observed in the sample with 3% WPC, which also exhibited the highest serum separation. WPC up to a level of 2% positively influenced the physical properties of nonfat fermented milk drink similar to stabilizers. PRACTICAL APPLICATIONS Fermented milk drinks are consumed especially for their beneficial health effects. Physical properties of fermented milk drinks influence their quality and consumer acceptability. Hydrocolloid stabilizers are used for the improvement of physical properties of fermented milk products. Whey protein concentrates (WPC) with high protein content can be used to substitute hydrocolloid stabilizers. In this study, the effect of the addition of WPC with 75% protein in place of a part of the nonfat milk powder on the physical properties of nonfat fermented milk drink with 6% dry matter was investigated. Use of an appropriate level of WPC was found to be important for obtaining a desirable effect on the physical properties of nonfat fermented milk drink. The effect of WPC was found to be comparable to those of commonly used hydrocolloid stabilizers. Use of WPC also enhances the nutritional value of the product as whey proteins have a high biological value. [source] Flow Characterization of Peach Products During ExtrusionJOURNAL OF FOOD SCIENCE, Issue 3 2000H. Akdogan ABSTRACT: Suitability of Bingham, Herschel-Bulkley, Casson, and Mizrahi-Berk models, to characterize the flow behavior of peach products during extrusion was investigated. The Casson equation sufficiently described the flow of peach extrudates within the 49 to 125 s -1 shear rate range. As concentration increased, yield stress and consistency coefficients increased. A rheological model was proposed to describe the viscosity of peach extrudates. The model incorporates the effect of shear rate by the Casson equation and the effect of concentration by a linear expression. The model provided good fit to the experimental data for peach extrudates reconstituted from drum-dried peach purees. [source] | ||||||||||