Scopus
YÖKSİS Eşleşti
The effect of gum tragacanth on the rheological properties of salep based ice cream mix
Carbohydrate Polymers · Haziran 2016
YÖKSİS Kayıtları
The effect of gum tragacanth on the rheological properties of salep based ice cream mix
Carbohydrate Polymers · 2016 SCI-Expanded
DOÇENT ABDULLAH KURT →
Makale Bilgileri
DergiCarbohydrate Polymers
Yayın TarihiHaziran 2016
Cilt / Sayfa143 · 116-123
Scopus ID2-s2.0-84958181175
Özet
The influence of concentration (0-0.5%, w/w) of gum tragacanth (GT) on thixotropy, dynamic, and creep-recovery rheological properties of ice cream mixes prepared with milk or water based were investigated. These properties were used to evaluate the viscoelastic behavior and internal structure of ice cream network. The textural properties of ice cream were also evaluated. Thixotropy values of samples were reduced by increasing GT concentration. The dynamic and creep-recovery analyses exhibited that GT addition increased both ice cream elastic and viscous behaviors. The increasing of Burger's model parameters with GT concentration indicated higher resistance network to the stress and more elastic behavior of samples. The applying of Cox-Merz rule is possible by using shift factor (α). GT also led to an increase in Young's modulus and the stickiness of ice creams. The obtained results highlighted the possible application of GT as a valuable member to promote structural properties of ice cream.
Yazarlar (3)
1
Abdullah Kurt
ORCID: 0000-0003-1452-3278
2
Alime Cengiz
3
Talip Kahyaoglu
Anahtar Kelimeler
Creep-recovery
Gum tragacanth
Rheology
Salep glucomannan
Thixotropy
Kurumlar
Bitlis Eren Üniversitesi
Bitlis Turkey
Ondokuz Mayis Üniversitesi
Samsun Turkey
Yıldız Teknik Üniversitesi
Istanbul Turkey
Metrikler
96
Atıf
3
Yazar
5
Anahtar Kelime