Effect of Temperature and Total Solid Contents on the Apparent Viscosity of Coconut Milk Yoghurts

Abstract:

Article Preview

Procedures for the preparation and rheological characterisation of coconut milk yoghurts are described. Coconut milk was fortified with soymilk, 50:50 (v/v/)% (coconut milk:soymilk), Nonfat dry milk, 60:40 (coconut milk:Nonfat dry milk), while whole coconut milk served as control. Milk preparations were homogenized, heated to 40, 60 and 80oC for 30 mins, inoculated with Streptococcus thermophilus and Lactobacillus bulgaricus and incubated at 43oC to attain pH 4.6. Rheological properties of yoghurts were studied at temperatures ranging from 10 – 80oC. All samples exhibited a pseudo plastic behaviour and described by a power law model. The effect of temperature on apparent viscosity was explained by a polynomial equation and gave a better fit than the Arrhenius relationship. The consistency coefficient exhibits strong dependence on temperature for which the activation energy of flow ranged from 4.57– 6.47kJ/mol. The flow behaviour index was low and nearly constant (~ 0.78) up to 40oC and then decreased with further increase in temperature.

Info:

Periodical:

Advanced Materials Research (Volumes 18-19)

Edited by:

Prof. A.O. Akii Ibhadode

Pages:

135-143

Citation:

H.D. Mepba and T. Ademiluyi, "Effect of Temperature and Total Solid Contents on the Apparent Viscosity of Coconut Milk Yoghurts ", Advanced Materials Research, Vols. 18-19, pp. 135-143, 2007

Online since:

June 2007

Export:

Price:

$38.00

[1] L. M. Nsofor, D. N. Uzuegbu and A. K. Chukwuma, 1993. Storage Stability of Concentrated Soymilk: Evaluation of Cow Milk Concentrate and salts addition and Soybean acid-Steeping. Int. J. Food Sci. Technol, 28: 499 - 504.

DOI: https://doi.org/10.1111/j.1365-2621.1993.tb01298.x

[2] H. D. Mepba and S. C. Achinewhu 2003. Microbiological and Oxidative Stability of high temperature processed Coconut milk at refrigerated storage. Discov. innov. 15: 46-56.

DOI: https://doi.org/10.4314/dai.v15i1.15624

[3] H. D. Mepba, S. C. Achinewhu and M. Pillay, 2006. Stabilized cocosoy beverage: Physicochemical and sensory properties. J. Sc. Food Agric. 86: 000: 000.

DOI: https://doi.org/10.1002/jsfa.2506

[4] G. Robinson 1990. Rheological Testing of Fluid foods. European Food and Drink Review (Summer H., ed. ) pp.51-54.

[5] AOAC. 1990 Official Methods of analysis, Association of Official Analytical Chemists, 15th edn. Washington DC.

[6] M. J. Lewis 1987. Physical Properties of Food and Food Processing Systems' Chichester, Fllis Horwood Ltd. pp.108-155.

[7] S. M. Son and R. K. Singh. 1998. Rheological Behaviour of aseptically processed soy bean milk under turbulent flow conditions. Int. J. Food Properties. 1: 57 - 70.

DOI: https://doi.org/10.1080/10942919809524565

[8] R. R. Shaker, R. V. Juman; B. Abu-Jdayil. 2000. Properties of Plain yoghurt during coagulation process: Impact of fat content and preheat treatment. J. Food Engineering 44: 175 - 180.

DOI: https://doi.org/10.1016/s0260-8774(00)00022-4

[9] Y. A. Heikal and M. S. Chhinnan 1990. Rheological Characterization of tomato puree at different temperatures using two types of viscometers. In Engineering and Food, Vol. 1, Physical Properties and Process Control. (W.E. L Spiess & H. Schubert, eds. ) Elsevier Science Publishers, Ltd., London. pp.151-158.

[10] J. E. Kinsella 1984. Milk Proteins: Physical Chemical and Functional Properties, CRC Critical Review in Food Science and Nutrition 21: 197-262.

[11] S. E. Charm 1962. The nature and role of fluid consistency in food engineering applications advance. Food Research, 11: 356 -361.

[12] E. Ibanoglu. 2002. Rheological behaviour of Whey protein stabilized emulsions in the presence of gum Arabic. J. Food Engineering, 52: 232-277.

DOI: https://doi.org/10.1016/s0260-8774(01)00115-7

[13] B. Abu-Jdayil, K. Al-Malh and H. Asoud 2002. Rheological characterization of milled sesame (tehineh). Food Hydrocoll. 1655 - 1661.

DOI: https://doi.org/10.1016/s0268-005x(01)00040-6

[14] R. Khan, D. Stehli, L. S. Wei, W. P. Steinberg and N. J Yamasluta, 1990. Activity and mobility of water in Sweetened concentrated desludged soy beverages and rheological properties. J. Food Sc. 55: 537 - 542.

DOI: https://doi.org/10.1111/j.1365-2621.1990.tb06804.x

[15] F. L. Altay and M. M. Ak. 2005. Effects of Temperature, shear rate and constituent on Rheological properties of tahin (sesame paste) J. Sc. Food Agric. 85: 105-111.

DOI: https://doi.org/10.1002/jsfa.1945

[16] S. N. Ercan and M. Dervisoglu 1998. Study of the Steady flow behaviour of Hazel paste. J. Food Process Engineering, 21: 181 - 190.

DOI: https://doi.org/10.1111/j.1745-4530.1998.tb00446.x

[17] J. Simuang, N. Chiewehan and A. Tansakul. 2004. Effects of fat content and temperature on the apparent viscosity of coconut milk. J. Food Process Engineering, 193-197.

DOI: https://doi.org/10.1016/j.jfoodeng.2003.09.032

[18] J. F. Steffe. 1996. Rheological Methods in Food Process Engineering, 2nd edn. Freeman Press, East Langsing, MI, p.367. (www. egr. msu. edu~steffe/. ).

[19] F. Frenandez-Martin 1972. Influence of temperature and composition on some physical properties of milk and milk concentrates. 11 Viscosity. J. Dairy Research, 39: 75-78.

DOI: https://doi.org/10.1017/s0022029900013868

[20] B. Abu Jdayil, R. V. Jumah and R. R. Shaker 2002. Rheological Properties of a concentrated fermented product, Labneh, produced from bovine milk: Effect of Production method. Int. J. Food Properties 5: 667 - 679.

DOI: https://doi.org/10.1081/jfp-120015500

Fetching data from Crossref.
This may take some time to load.