| Title |
Drebučius sudarančių priedų įtaka pieno desertų reologinėms savybėms / |
| Translation of Title |
Impact of gelling agents on the rheological properties of dairy desserts. |
| Another Title |
Влияние гелеобразующих добавок на реологические свойства молочных десертов. |
| Authors |
Leskauskaitė, Daiva ; Malinauskytė, Ernesta ; Ramoškienė, Sonata |
| Full Text |
|
| Is Part of |
Maisto chemija ir technologija = Food chemistry and technology = Химия и технология пищи : mokslo darbai / Kauno technologijos universiteto Maisto institutas.. Kaunas : KTU Maisto institutas. 2006, T. 40, nr. 1, p. 39-46.. ISSN 1392-0227 |
| Keywords [eng] |
Dairy dessert ; Gelling agent ; Rheological properties |
| Abstract [eng] |
The effects of gelling agents such as carrageenan, pectin and gelatin, on the rheological properties of dairy desserts were studied. According to the flow behavior all the samples prepared with different gelling agents were characterised as pseudoplastic tixotropic materials. The increase in gelling agents concentration in the dairy desserts caused an increase in the storage modulus G', loss modulus G''and complex modulus G* of the products. The dependencies between the viscoelastic properties and deformation frequency showed that all the samples could be characterised as strong gels with well-connected network. It was founded that gelatin gels were sensitive to temperature changes and their phase angle was significantly higher 25 °C than that at 5 °C. |
| Published |
Kaunas : KTU Maisto institutas |
| Type |
Journal article |
| Language |
Lithuanian |
| Publication date |
2006 |
