Akademik Veri Yönetim Sistemi
INTERNATIONAL DAIRY JOURNAL, cilt.13, ss.909-916, 2003 (SCI İndekslerine Giren Dergi)
Response surface methodology was used to study the effects of locust bean gum (LBG), dry matter concentrations and storage time on the physical properties of low-fat set yoghurt. Low-fat yoghurt samples were manufactured using two different methods. In these samples, the polysaccharide concentrations were 0.002, 0.02 and 0.038 g 100 g(-1), and dry matter concentrations were 10, 12 and 14 g 100 g(-1). Viscosity, water holding capacity (WHC), syneresis, pH and acidity analyses were applied to the samples after 1, 7 and 14 days of storage at 4degreesC. Analysis of variance (F-test) showed that a second-order equation model is well adjusted to predict the experimental data. Lack-of-fit tests did not result in a significant F-value. Determination coefficients (R-2) were greater than 76%. In both processing methods, viscosity and WHC in the samples increased with increasing levels of dry solids although syneresis decreased. WHC and viscosity decreased when the LBG concentration was above 0.02 g 100 g(-1), whereas syneresis increased. The ideal concentrations of dry matter and LBG were found to be 14 and 0.02 g 100 g(-1), respectively. (C) 2003 Published by Elsevier Ltd.