文章基本信息

标题：Apparent Viscosity of a Skim Milk Based Dessert: Optimization Through Response Surface Methodology
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作者：Felipe Richter Reis ; Adaucto Bellarmino de Pereira-Netto ; Joana Lea Meira Silveira 等
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2011
卷号：2
期号：2
页码：90-95
DOI：10.4236/fns.2011.22012
出版社：Scientific Research Publishing
摘要：In this study, the apparent viscosity of a skim milk based dessert was optimized through the use of a 5-level Central Composite Design. The effect of carrageenan, guar gum, sucrose and pH on the dessert's apparent viscosity was esti-mated. The dessert's flow behavior was also analyzed. A rotational viscometer was used for the the apparent viscosity measurements. All formulations presented a non-Newtonian, shear-thinning behavior. Except for carrageenan concentration, all of the design factors affected apparent viscosity, being the effects better described by second order polynomial models. The following combinations of the variable ingredients yielded the best apparent viscosity: guar gum concentration: 0.0-0.315% (w/w) and sucrose concentration: 5.000-8.615% (w/w); or guar gum concentration: 0.109-0.315% (w/w) and sucrose concentration: 5.000-11.000% (w/w); in both cases, carrageenan and pH were kept at 0.020% (w/w) and 6.50, respectively.
关键词：Viscosity; Milk; Guar; Carrageenan; Dairy Dessert