Influence of hydrocolloids addition on the rheological properties of whey model solutions

被引：7
|
作者：
Herceg, Z [1 ]
Hegedusic, V [1 ]
Rimac, S [1 ]
机构：
[1] Fac Food Sci & Biotechnol, Zagreb 10000, Croatia
来源：
ACTA ALIMENTARIA | 2000年 / 29卷 / 02期
关键词：
rheological properties; hydrocolloids; whey; freezing;
D O I：
10.1556/AAlim.29.2000.2.1
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this work was to investigate the influence of several carboxymethylcellulose hydrocolloids addition on the rheological properties of whey model systems as well as sucrose sorbitol - water solutions, Measurements were done by rotational viscosimeter, Brookfield DV-III at 20 degrees C. The rheological parameters were determined by Ostwald and Reiner's power-law model. The results of variance analysis showed that all investigated sources of variation (model solution composition, type of hydrocolloids and freezing process) had a significant influence on the rheological parameter (consistency coefficient). Due to the interaction of hydrocolloid and whey proteins or minerals the viscosity of the model solutions prepared with ultrafiltrated whey dropped substantially. Freezing process increased the viscosity of whey solutions, while the viscosity of solutions prepared with water did not change significantly.
引用
收藏
页码：89 / 103
页数：15
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