微胶囊化富含蜂胶的搅拌型酸奶流变学及感官特性

IF 3.6 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Italian Journal of Food Science Pub Date : 2023-09-27 DOI:10.15586/ijfs.v35i3.2187

Yasemin Taşdemir, Evren Gölge

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引用次数: 0

摘要

本研究研究了添加0.5%、1%和2%微胶囊蜂胶(MP)的酸奶的流变学、感官和协同性能。用Brookfield DV-II粘度计测定搅拌型酸奶的粘度。利用Rheocalc v3.3软件，得到了在0.02 s-1 ~ 100 s-1剪切速率范围内的上升和下降曲线流动模型。评估了三种流动模型——幂律模型、Herschel-Bulkley模型和Casson模型。该分析中使用的所有样品都显示出非牛顿和假塑性特性。在21天的储存期，幂律流模型最优。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Rheology and sensory properties of microencapsulated propolis-enriched stirred-type yogurt

In this study, the rheological, sensory and syneristic properties of yogurt enriched with 0.5%, 1% and 2% microencapsulated propolis (MP) was investigated. The viscosity measurements of stir-type yoghurt were performed with Brookfield DV-II viscometer. Shear rate varying between 0.02 s-1 and 100 s-1 flow models was obtained for rising and descending curves with the Rheocalc v3.3 software. Three flow models—Power Law, Herschel–Bulkley, and Casson models—were evaluated. All samples used in this analysis showed non-Newtonian and pseudoplastic properties. During the 21-day storage period, the Power Law flow model was optimal.

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来源期刊

Italian Journal of Food Science 工程技术-食品科技

CiteScore

4.20

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.