The effects of different gums and their interactions on the rheological properties of instant camel yogurt: a mixture design approach

摘要

In this study, the dynamic rheological properties of the instant camel yogurt samples containing carboxyl methyl cellulose (CMC), konjac gum (KG) and sage seed gum (SSG) and their combinations were investigated in a model system, and mixture design was utilized to observe the effects of these gums and their interactions. Storage modulus (G′) was greater than the loss modulus (G″) at all samples and the yield stress of the samples varied between 0.0285 Pa and 0.185 Pa. Within the linear viscoelasticregion (LVR), the loss tangent values of the samples were not significantly different, indicating that the nature and type of the interaction forces were similar. Frequency sweep results showed that samples had a typical weak gel-like structure behaviorat any given frequency and complex viscosity (η*) had a linear correlation with frequency. All the linear terms in the predicted models for the n′, n″ and n* parameters were insignificant (P<0.01) and it was observed that each gum had an identical effect on these parameters. SSG was the most effective hydrocolloid on all dynamic rheological parameters of the instant camel yogurts. Based on the optimization criteria, the most excellent combination was 35% CMC, 10% KG and 55% SSG at the concentrationof 1%.