Relation between quality and rheological properties of lactic beverages
作者： A.L.B Penna , K Sivieri , M.N Oliveira
DOI: 10.1016/S0260-8774(00)00179-5
关键词: Incomplete block design 、 Taste 、 Organoleptic 、 Total dissolved solids 、 Mathematics 、 Tukey's range test 、 Rheology 、 Food science 、 Thixotropy 、 Consistency (statistics)
摘要: Abstract The physicochemical (pH, fat and total solids content), sensory (appearance, consistency taste), rheological characteristics of five different commercial brands lactic beverages were determined. Rheological measurements obtained at 5°C 25°C using a Brookfield rheometer. experimental data described by the power law Herschel–Bulkley models. ANOVA results conducted an incomplete block design, Tukey test. Samples showed significant difference (P⩽0.05%) for content pH. There was in only among Nestle (A), Batavo (C), Parmalat (D) samples. Sensory evaluation more global acceptability Nestle; however, Vigor (E) better appearance than taste. best score All test samples exhibited non-Newtonian behavior, with thixotropy. Upward curves pseudoplastic while downward dilatant behavior exception sample, 25°C. Lactic from all analyzed similar behavior.
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