Azari-Anpar Mojtaba, Khomeiri Morteza, Daraei Garmakhany Amir, Lotfi-Shirazi Sorour
Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Iran.
Université Claude Bernard Lyon 1 ISARA Lyon Univ Lyon Bourg en Bresse France.
Food Sci Nutr. 2021 Jan 21;9(3):1640-1650. doi: 10.1002/fsn3.2139. eCollection 2021 Mar.
In this study, the effect of different concentrations (0.2%, 0.1%, and 0%) of some plant seed gums (Qodume Shahri () and cress ()) as the stabilizer on the flow behavior, textural, and sensory properties of frozen yoghurt produced from camel and cow's milk was investigated. The results showed that plant seed gums significantly affected the viscosity, overrun and melting rate, textural, and sensory properties of frozen yoghurt samples prepared from camel and cow's milk. Also, no significant differences were observed in pH and acidity of the samples. The highest overrun value was observed in the control sample. Frozen yoghurt containing 0.2% Qodume Shahri seed gum (QSSG) had the highest viscosity and the longest first dripping time. This is an indication that frozen yoghurt mixes are non-Newtonian at all added concentrations. Finally, Herschel-Bulkley model well described the rheological behavior of frozen yoghurt mixtures due to the higher correlation coefficient. In general, cow's frozen yoghurts containing 0.2% cress seed gum (CSG) and 0.1% QSSG were more acceptable among panelists than camel frozen yoghurt sample.
在本研究中，研究了一些植物籽胶（库杜姆·沙赫里（）和水芹（））作为稳定剂，不同浓度（0.2%、0.1%和0%）对骆驼奶和牛奶制成的冷冻酸奶的流动行为、质地和感官特性的影响。结果表明，植物籽胶对骆驼奶和牛奶制成的冷冻酸奶样品的粘度、膨胀率和融化速率、质地和感官特性有显著影响。此外，样品的pH值和酸度没有观察到显著差异。在对照样品中观察到最高的膨胀率值。含有0.2%库杜姆·沙赫里籽胶（QSSG）的冷冻酸奶具有最高的粘度和最长的首次滴落时间。这表明在所有添加浓度下，冷冻酸奶混合物都是非牛顿流体。最后，由于相关系数较高，赫谢尔-布尔克利模型很好地描述了冷冻酸奶混合物的流变行为。总体而言，在小组成员中，含有0.2%水芹籽胶（CSG）和0.1%QSSG的牛奶冷冻酸奶比骆驼奶冷冻酸奶样品更受欢迎。
