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Abstract
A stabilised yogurt drink (SYD) was produced by mixing yogurt and water with the galactomannans guar (GG) and locust bean (LBG) gum at concentrations of 0.02, 0.06, 0.10, 0.14, and 0.20 g/100 g. The resulting colloid mixtures' viscous behaviour and stability was investigated. Rheological characterization using oscillatory methodology revealed that dynamic properties of elastic (G′), viscous (G″) modules and complex viscosity (η*) appreciably increased with increasing addition of both gums. Changing shear stress demonstrated complex flow behaviour and revealed the shear dependency of the SYD's flow behaviour. Syneresis decreased with increasing viscosity giving 93% improvement at 0.2 g/100 g gum addition.
ACKNOWLEDGMENTS
Author is grateful to Assoc. Prof. Dr. Ahmet Kayacier and Safa Karaman of Erciyes University, Food Engineering Department, for their help and the use of rheological facilities. Special thanks to Hülya Yaman and Fatih Isleyen, AIBU for preliminary experiments and final thanks to Mrs Sara Ann Wigglesworth for editing.