Rheological behavior of reconstituted yoghurt powder-An optimization study

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dc.contributor.authorSakin-Yilmazer M.
dc.contributor.authorKoç B.
dc.contributor.authorBalkir P.
dc.contributor.authorKaymak-Ertekin F.
dc.date.accessioned2019-10-27T08:21:59Z
dc.date.available2019-10-27T08:21:59Z
dc.date.issued2014
dc.departmentEge Üniversitesien_US
dc.description.abstractThe rheological behavior of reconstituted yoghurt powder was investigated using a numerical optimization approach. The maximum values of the rheological properties, apparent viscosity (mPa. s) and consistency in the mouth were targeted as responses together with acceptable moisture content and the maximum survival ratio of the lactic acid bacteria from a previous study [1] to prevent any conflict. It was determined that the air inlet, outlet, and feed temperatures of 170, 61, and 17. °C, were the optimum processing conditions, with a predicted apparent viscosity of 1160.5. mPa. s. The yoghurt powder produced at the optimum condition (±. 1. °C) was reconstituted to different dry matter contents (14, 20, 25, and 30% DM) and subjected to measurements of apparent viscosity and sensorial analysis (consistency in the mouth). The consistency value of the fresh stirred yoghurt corresponded to that of the reconstituted yoghurt between 25 and 30% DM. Also, the thixotropic behavior was observed for the reconstituted yoghurt. © 2014 Elsevier B.V.en_US
dc.description.sponsorship107 O 090en_US
dc.description.sponsorshipThe financial support of TUBITAK-TOVAG (Project Number: 107 O 090 ) is acknowledged by the authors. The authors also wish to thank MSc. Tuncay Yilmaz and BSc. Can Gurbuz for their assistance with the experimental work. --en_US
dc.identifier.doi10.1016/j.powtec.2014.06.060
dc.identifier.endpage439en_US
dc.identifier.issn0032-5910
dc.identifier.issn0032-5910en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage433en_US
dc.identifier.urihttps://doi.org/10.1016/j.powtec.2014.06.060
dc.identifier.urihttps://hdl.handle.net/11454/26156
dc.identifier.volume266en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofPowder Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectLactic acid bacteriaen_US
dc.subjectOptimizationen_US
dc.subjectPowderen_US
dc.subjectRheologyen_US
dc.subjectSpray dryingen_US
dc.subjectYoghurten_US
dc.titleRheological behavior of reconstituted yoghurt powder-An optimization studyen_US
dc.typeArticleen_US

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