Steady and dynamic rheological behaviour of frozen soy yogurt mix affected by resistant starch and β-glucan

Figures & data

Figure 1. Flow curves, shear stress versus shear rate of different frozen soy yogurt mixes.

B: blank; RS1: resistant starch 1%; RS2: resistant starch 2%; BG1: beta glucan 1%; BG2%: beta glucan 2%.

Figure 2. Apparent viscosity versus shear rate of different frozen soy yogurt mixes.

B: blank; RS1: resistant starch 1%; RS2: resistant starch 2%; BG1: beta glucan 1%; BG2%: beta glucan 2%.

Table 1. Rheological parameter obtained using power law model for different frozen soy yogurt mixes.

	Power law model parameter
Frozen soy yogurt mixes	n	K (Pa.s^n)	R^2
B	0.824	0.375	0.99
RS1	0.777	0.687	0.995
RS2	0.721	0.985	0.992
BG1	0.817	0.302	0.972
BG2	0.817	0.412	0.986

B: blank; RS1: resistant starch 1%; RS2: resistant starch 2%; BG1: beta glucan 1%; BG2%: beta glucan 2%.

Figure 3. Hysteresis loop area of frozen soy yogurt mixes.

B: blank; RS1: resistant starch 1%; RS2: resistant starch 2%; BG1: beta glucan 1%; BG2%: beta glucan 2%.

Figure 4. Dynamic mechanical spectra of frozen soy yogurt mixes containing resistant starch.

B: blank; RS1: resistant starch 1%; RS2: resistant starch 2%.

Figure 5. Dynamic mechanical spectra of frozen soy yogurt mixes containing β-glucan.

B: blank; BG1: beta glucan 1%; BG2%: beta glucan 2%.

Figure 6. Effect of frequency on the G* of frozen yogurt mix containing resistant starch and β-glucan.

B: blank; RS1: resistant starch 1%; RS2: resistant starch 2%; BG1: beta glucan 1%; BG2%: beta glucan 2%.

Figure 7. Effect of frequency on the tan δ of frozen yogurt mix containing resistant starch and β-glucan.

B: blank; RS1: resistant starch 1%; RS2: resistant starch 2%; BG1: beta glucan 1%; BG2%: beta glucan 2%.