Vol. 23, No. 3 (2024), Alim24302 https://doi.org/10.24275/rmiq/Alim24302

Evaluation of the particle size, water state, viscosity and viscoelastic properties (SAOS and LAOS) of yogurt samples with different protein contents (standard, protein-rich and high-protein Greek type)

 

Authors

H. Espinosa-Andrews, J.N. Haro-González, J.A. Barbosa-Nuñez, E. Aguirre-Mandujano, C. Lobato Calleros

Abstract

The physical attributes of dairy products are related to the formulation, quality and processability of the product. In this work, the water state, particle size, viscosity, and viscoelastic properties of three yogurt formulations with different protein contents (standard, protein-rich and Greek-type) were evaluated. The melting enthalpy of water was evaluated by DSC, revealing that water molecules are found in different water states. Lasser diffraction measured the particle size of the microgels; bimodal distributions were observed in the yogurts. The protein-rich and Greek-type yogurts had the smaller sizes with average D[4,3] values of 26.4 and 24.8 µm, respectively. The viscosity of the yogurts was fitted to the power law and Herschel-Buckley models, in which greater yield stress was found for the Greek-type yogurt. Small amplitude oscillatory shear experiments revealed the elastic behavior of the samples, with higher elastic moduli for the Greek-type yogurt. Large amplitude oscillation stress (LAOS) experiments were used to evaluate the nonlinear rheological response of the yogurts. 3D-Lissajous curves revealed that standard and high-protein yogurts display similar shear-thinning behavior as the shear stress increases, but this was less remarkable in the Greek-type yogurt. This study can be used to determine the most relevant parameters for dairy food formulation.

Keywords

snack, extrusion, pulses, glycaemic index, protein, dietary fiber.

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