Effect of Guar and Carboxymethyl Cellulose Thickening agentson the physical and rheological properties of set fruit yogurt

Document Type : Research Paper

Authors

1 M.Sc. graduated of food science and technology, Faculty of agriculture, University of Tabriz

2 Assistant professor of food science and technology, Faculty of agriculture, University of Urmia

3 Associate professor of food science and technology, Faculty of agriculture, University of Tabriz

Abstract

In this study, wasinvestigated the effect of two thickening agents, carboxymethyl cellulose (CMC) and guar on the rheological properties of set fruit yogurt. Viscoelastic modulus (G' , G'), apparent viscosity and complex viscosity increased and loss factor decreased by increasing carboxymethyl cellulose and guar content up to 0.2% and 0.06% respectively. However, in the concentrations greater than these amounts, the contradictory results were observed. Also by adding CMC and guar to fruit yogurt, syneresis and water holding capacity decreased and increased respectively.In spite of possitive effect of two thikening agents on rheological properties, addition of mixture of them had negative effect.By increasing of different proportion of CMC in constant concentrations of guar (0.02% and 0.04%)no synergistic effect on improvement of three-dimensional yogurt structure was observed and rheological properties and water holding capacity weakened and syneresis increased.

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References

 
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History

  • Receive Date: 12 January 2014
  • Revise Date: 30 November 2014
  • Accept Date: 12 January 2015

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