Rheology and texture analysis as a tool for process control
Апстракт
Rheology is a study of the material flow and deformation under applied force. Rheology of yoghurt
describes physical properties that are related to texture as a significant part of sensory product
quality. It describes the behavior of food and helps to better understand different processes.
At the same time, texture analysis is objective instrumental technique useful in maintaining of
constant quality.
The aim of this study was to analyze the rheological and textural properties of yoghurt samples
produced on different process lines in the dairy plant “Spasojevic”, Bajina Basta, Serbia.
Rheological properties of the yoghurt samples were monitored using low amplitude strain
oscillation (Rheometer, Kinexus Pro, Malvern, UK) by measuring: (i) viscosity as a function of
shear rate (ii) tixotropic behavior of yoghurts.
Texture of yoghurt samples was measured by back extrusion test on the Texture Analyzer
(Micro Stable System, UK) using a 35 mm diameter disc. Analysis incl...uded the measurement of
firmness, consistency, cohesiveness and index of viscosity.
Composition including dry matter, proteins and fat content as well as pH of samples was
determined. The syneresis of yoghurt was determined by measuring of whey volume expelled
from samples after centrifugation.
Results showed that rheological and textural properties of yoghurt are highly dependent on its
composition. The significant difference in yoghurt properties produced on different production
lines was found. However, it appears that the differences are induced by processing factors
and present on a daily basis. Based on current results, it could be concluded that this study has
provided valuable information on how to optimize the processing parameters in order to achieve
a constant and high product quality.
Кључне речи:
yoghurt / rheology / texture / qualityИзвор:
Book of abstracts “State of the art technologies: challenge for the research in Agricultural and Food Sciences“, 2016, 73-73Издавач:
- Univerzitet u Beogradu, Poljoprivredni fakultet
Финансирање / пројекти:
- Advancing research in agricultural and food sciences at Faculty of Agriculture, University of Belgrade (EU-FP7-316004)
- Интердисциплинарни приступ стварању нових сорти соје и унапређењу технологије гајења и дораде семена (RS-MESTD-Technological Development (TD or TR)-31022)
Институција/група
RIStocarTY - CONF AU - Vučić, Tanja AU - Miočinović, Jelena AU - Puđa, Predrag AU - Keškić, Tanja AU - Đokić, Milomir AU - Spasojević, Rade PY - 2016 UR - http://r.istocar.bg.ac.rs/handle/123456789/954 AB - Rheology is a study of the material flow and deformation under applied force. Rheology of yoghurt describes physical properties that are related to texture as a significant part of sensory product quality. It describes the behavior of food and helps to better understand different processes. At the same time, texture analysis is objective instrumental technique useful in maintaining of constant quality. The aim of this study was to analyze the rheological and textural properties of yoghurt samples produced on different process lines in the dairy plant “Spasojevic”, Bajina Basta, Serbia. Rheological properties of the yoghurt samples were monitored using low amplitude strain oscillation (Rheometer, Kinexus Pro, Malvern, UK) by measuring: (i) viscosity as a function of shear rate (ii) tixotropic behavior of yoghurts. Texture of yoghurt samples was measured by back extrusion test on the Texture Analyzer (Micro Stable System, UK) using a 35 mm diameter disc. Analysis included the measurement of firmness, consistency, cohesiveness and index of viscosity. Composition including dry matter, proteins and fat content as well as pH of samples was determined. The syneresis of yoghurt was determined by measuring of whey volume expelled from samples after centrifugation. Results showed that rheological and textural properties of yoghurt are highly dependent on its composition. The significant difference in yoghurt properties produced on different production lines was found. However, it appears that the differences are induced by processing factors and present on a daily basis. Based on current results, it could be concluded that this study has provided valuable information on how to optimize the processing parameters in order to achieve a constant and high product quality. PB - Univerzitet u Beogradu, Poljoprivredni fakultet C3 - Book of abstracts “State of the art technologies: challenge for the research in Agricultural and Food Sciences“ T1 - Rheology and texture analysis as a tool for process control SP - 73 EP - 73 UR - https://hdl.handle.net/21.15107/rcub_ristocar_954 ER -
@conference{ author = "Vučić, Tanja and Miočinović, Jelena and Puđa, Predrag and Keškić, Tanja and Đokić, Milomir and Spasojević, Rade", year = "2016", abstract = "Rheology is a study of the material flow and deformation under applied force. Rheology of yoghurt describes physical properties that are related to texture as a significant part of sensory product quality. It describes the behavior of food and helps to better understand different processes. At the same time, texture analysis is objective instrumental technique useful in maintaining of constant quality. The aim of this study was to analyze the rheological and textural properties of yoghurt samples produced on different process lines in the dairy plant “Spasojevic”, Bajina Basta, Serbia. Rheological properties of the yoghurt samples were monitored using low amplitude strain oscillation (Rheometer, Kinexus Pro, Malvern, UK) by measuring: (i) viscosity as a function of shear rate (ii) tixotropic behavior of yoghurts. Texture of yoghurt samples was measured by back extrusion test on the Texture Analyzer (Micro Stable System, UK) using a 35 mm diameter disc. Analysis included the measurement of firmness, consistency, cohesiveness and index of viscosity. Composition including dry matter, proteins and fat content as well as pH of samples was determined. The syneresis of yoghurt was determined by measuring of whey volume expelled from samples after centrifugation. Results showed that rheological and textural properties of yoghurt are highly dependent on its composition. The significant difference in yoghurt properties produced on different production lines was found. However, it appears that the differences are induced by processing factors and present on a daily basis. Based on current results, it could be concluded that this study has provided valuable information on how to optimize the processing parameters in order to achieve a constant and high product quality.", publisher = "Univerzitet u Beogradu, Poljoprivredni fakultet", journal = "Book of abstracts “State of the art technologies: challenge for the research in Agricultural and Food Sciences“", title = "Rheology and texture analysis as a tool for process control", pages = "73-73", url = "https://hdl.handle.net/21.15107/rcub_ristocar_954" }
Vučić, T., Miočinović, J., Puđa, P., Keškić, T., Đokić, M.,& Spasojević, R.. (2016). Rheology and texture analysis as a tool for process control. in Book of abstracts “State of the art technologies: challenge for the research in Agricultural and Food Sciences“ Univerzitet u Beogradu, Poljoprivredni fakultet., 73-73. https://hdl.handle.net/21.15107/rcub_ristocar_954
Vučić T, Miočinović J, Puđa P, Keškić T, Đokić M, Spasojević R. Rheology and texture analysis as a tool for process control. in Book of abstracts “State of the art technologies: challenge for the research in Agricultural and Food Sciences“. 2016;:73-73. https://hdl.handle.net/21.15107/rcub_ristocar_954 .
Vučić, Tanja, Miočinović, Jelena, Puđa, Predrag, Keškić, Tanja, Đokić, Milomir, Spasojević, Rade, "Rheology and texture analysis as a tool for process control" in Book of abstracts “State of the art technologies: challenge for the research in Agricultural and Food Sciences“ (2016):73-73, https://hdl.handle.net/21.15107/rcub_ristocar_954 .