Rheological Quality Control Tests of Commercial Strawberry Stirred Yogurt: Pseudo-chewing Process
Journal Title: Journal of Food Quality and Hazards Control - Year 2024, Vol 11, Issue 4
Abstract
Background: The rheological behavior of yogurt plays a crucial role in determining the quality of the product. This study aimed to develop a rheological quality control test replicating pseudo-chewing using experimental rheological protocols. Methods: The strawberry stirred yogurt sample was produced, in a 90 g pot, and commercialized in April 2023 by SOUMMAM dairy products, Bejaia, Akbou, Algeria. Rheological properties of a 0.6 ml yogurt sample were evaluated for each test measurement using a rheometer with a cone/plate geometry at a constant temperature of 25±0.1 °C. The shear flow experimental protocol involved three steps: a shear rate ramp, followed by a plateau at the maximum shear rate for 15 min, and afterward the ramp was reversed to measure the downward flow curve. The viscoelastic properties were evaluated by two experimental protocols in the Linear Viscoelastic Region. These properties were studied under oscillatory frequencies (0.1-100 Hz) with and without pre-shearing at 400 1/s for 15 min to simulate the pseudo-chewing process. All experimental data were analyzed and fitted using MS Excel and MS Excel Solver. Results: The stirred yogurt samples showed a non-Newtonian viscoelastic flow behavior with thixotropy. Both upward and downward shear rate flow curves of the sample exhibited shear-thinning behavior described by the Herschel-Bulkley model with high regression coefficient of R2=0.98 and 0.99, respectively. Dynamic measurements showed that pseudo-chewing causes considerable changes in rheological parameters such as complex modulus, complex viscosity, and loss tangent. The pre-shearing altered complex modulus and complex viscosity, corresponding to an alteration in the yogurt’s firmness and flow properties. Conclusions: The rheological procedures suggested in the present study can be used as rheological quality control tests of commercial strawberry stirred yogurt. This procedure can successfully simulate pseudo-chewing by offering information on the flow and viscoelastic characteristics of yogurt in the mouth during mastication. DOI: 10.18502/jfqhc.11.4.17440
Authors and Affiliations
G. Benchabane,A. Benchabane,A. Benslimane,K. Lamamra,M. Yagoub,I. M. Mahbubul,K. Bekkour,
Keywords
Related Articles
- EP ID EP759668
- DOI -
- Views 4
- Downloads 0
Quality Characteristics of Camel Burger Formulated with Different Levels of Microalgae
Background: Spirulina platensis (S. platensis) is a microalga. It has high levels of protein, essential amino acids, fatty acids, high concentrations of vitamins, and minerals. This study aims to evaluate the effect of a...
Dietary Risk Assessment of Cyromazine and Its Analogue Melamine in Evaporated and Infant Milk Samples in Nigeria
Background: The safety of milk is considered as a significant public health consideration and has been a key concern for consumers worldwide. The concentrations of cyromazine and its metabolic product, melamine, and thei...
Rheological Quality Control Tests of Commercial Strawberry Stirred Yogurt: Pseudo-chewing Process
Background: The rheological behavior of yogurt plays a crucial role in determining the quality of the product. This study aimed to develop a rheological quality control test replicating pseudo-chewing using experimental...
Antibiotic Resistance and Biofilm Production in Catalase-Positive Gram-Positive Cocci Isolated from Brazilian Pasteurized Milk
Background: Milk is a reservoir for several groups of microorganisms, which may pose health risks. The aim of this work was to assess the antibiotic resistance and biofilm production in catalase-positive Gram-positive co...
Quality of Reused Frying Oils from Various Fried Food Vendors in Ho Municipality
Background: Frying makes food tasty; therefore, most people prefer the intake of fried foods to unfried foods. Oil for frying is mostly used again due to cost, and this can pose health hazards to the consumer. The aim of...