1th International Conference on Rheology , 2019-12-17

Title : ( Dynamic rheological properties of reduced-fat camel cream affected by guar gum and sage seed gum )

Authors: habib jahandideh , Seyed Mohammad Ali Razavi , Saeed Alizadeh ,

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Abstract

Full-fat dairy products can bring health risks because of the high levels of saturated fat, which can contribute to heart disease risk. So, many food processors attempt to develop low-fat products. In this research, the effects of two fat replacers, namely guar gum (at 0.25 and 0.5% concentrations) and sage seed gum (at 1 and 2% concentrations), were compared on the dynamic rheological properties of reduced-fat camel creams (24, 27% fat) and the full-fat camel cream (30% fat). The camel creams containing 27% fat-0.25% guar gum had the highest storage modulus (G′, 17506 Pa) and loss modulus (G″, 4445 Pa), which was slightly different from regular cream (G′=13710 Pa and G″=1353 Pa). The results showed that the rheological properties of camel cream (27% fat-0.25% guar gum) had no significant difference with regular cream (P>0.05).

Keywords

, camel cream, frequency sweep, guar, sage seed gum, stress sweep
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@inproceedings{paperid:1078490,
author = {Jahandideh, Habib and Razavi, Seyed Mohammad Ali and Alizadeh, Saeed},
title = {Dynamic rheological properties of reduced-fat camel cream affected by guar gum and sage seed gum},
booktitle = {1th International Conference on Rheology},
year = {2019},
location = {تهران, IRAN},
keywords = {camel cream; frequency sweep; guar; sage seed gum; stress sweep},
}

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%0 Conference Proceedings
%T Dynamic rheological properties of reduced-fat camel cream affected by guar gum and sage seed gum
%A Jahandideh, Habib
%A Razavi, Seyed Mohammad Ali
%A Alizadeh, Saeed
%J 1th International Conference on Rheology
%D 2019

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