The Effect of Soymilk and Carrageenan on Rheological Properties and Color of Soy Dessert
Journal Title: International Journal of Farming and Allied Sciences - Year 2013, Vol 2, Issue 8
Abstract
The main aim of this research is the investigation of the effects of carrageenan on color measurement and rheological properties in mixed milks of cow and soy bean dessert. Different formula including ten levels of replacing of cow milk with soy milk from zero to hundred percent with 10% intervals and two levels of carrageenan (0 and 0.01%) were added, while the amount of starch (4%), sugar (5%) and strawberry flavor (0.06%) were fixed in all formula. All tests were repeated on the samples after storing at refrigerated temperatures for 2 and 7 days. However, addition of the hydrocolloid had no effect on rheological properties of the dessert samples. Consistency index of samples depended on milk to soymilk ratio. Soy dessert showed shearthining Herschel-Bulkly fluid behavior that in various concentration of soy milk and days of keeping becomes a shearthining Herschel-Bulkly fluid with yield stress. The results were also showed that lightness and redness of the samples decreased; while the yellowness was increased as the replacing of cow milk by soy milk was increased. Also, these factors were higher than those in the samples contained the hydrocolloid.
Authors and Affiliations
Assieh Zahedi, Javad Keramat, Mohammad Hojjatoleslamy*, Mahdi Jalaly, Mohammad Ali Shariaty , Shirin Atarod and Mohammad Zamany Moghadam
Keywords
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