EFFECT OF PECTIN CONCENTRATION AND HOMOGENIZATION PRESSURE ON VISCOSITY AND SEDIMENT PERCENTAGE OF A PLAIN | ||
| Journal of Food and Dairy Sciences | ||
| Article 4, Volume 29, Issue 2, February 2004, Pages 741-747 PDF (703.71 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2004.240040 | ||
| Author | ||
| A. S. Gad | ||
| Department of Food Technology and Dairying, National Research Centre, Dokki, Cairo, Egypt. | ||
| Abstract | ||
| Acidic milk was prepared from skim milk powder that reconstituted in water to give 17% MSNF and the resultant milk was heated before culturing with L. delbmeckii subsp bulgaricus and S. salvarius subsp. them'ophilus. Pectin solution that used to stabilize acidic milk drink was prepared by blending pectin with sucrose and dispersed in water to give known concentration. The dispersion was heated in order to sterilize ii. The two solutions were mixed in proportions to obtain acid milk drink 8.5% MSNF, then blended and homogenized at known bar, sir gle stage, to produce drink yoghurt. The effect of homogenization pressure and pectin concentration on the physical stability of the product were estimated. Viscosity a.,d % sediment were studied. Pectin concentration 0.35% was the best concentration that gave minimum % sediment and high viscosity. Applying a pressure of 50 bar is enough to obtain the full effect. Higher pressures only give minor improvements. | ||
| Keywords | ||
| Drinking yoghurt. pectin; homogenizer pressure; % sediment; viscosity | ||
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