The effect of sweeteners and milk type on the rheological properties of reduced calorie salep drink

摘要: The aim of the study was, to determine effects sweeteners and milk type on rheological sensorial properties reduced calorie salep drink. In addition sugar, three different sweeteners; aspartame, saccharine cyclamate as well types; full-fat, low-fat non-fat; were used for sample preparation. characterization samples was described by powerlaw model. Rheological data revealed that showed pseudoplastic behavior hence, apparent viscosity decreased with increasing shear rate. sugar whole 243 mPas at rate 1 s-1, 36 55 s-1 27 100 s-1. While effect significant, sweetener not significant viscosity. Statistical results indicated had a consistency coefficient. average coefficient 232.64 mPasn, 236.89, 261.54 249.64 mPasn saccharine, respectively. As are generally considered, there statistically difference between saccharine. According analysis, prepared most preferred low-calorie sample. conclusion, suitable formulation