These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Using the mixture design approach to predict the rheological properties of low-calorie dairy desserts containing gum tragacanth exuded by three Iranian Astragalus species.
    Author: Nejatian M, Jonaidi-Jafari N, Abbaszadeh S, Saberian H, Darabzadeh N, Ghanizadeh G.
    Journal: Food Sci Biotechnol; 2019 Apr; 28(2):405-412. PubMed ID: 30956852.
    Abstract:
    In this study, the flow behavior and creep parameters of saffron desserts containing gum tragacanth combinations of three species were modeled by the mixture design approach. Flow behavior and creep-recovery experiments were performed and models were predicted for apparent viscosity, consistency index, flow index, instantaneous compliance, and viscoelastic compliance. Five representative samples regarding the range of apparent viscosity at the shear rate of 50 s-1 were subjected to sensory evaluation. According to rheological measurements, the addition of GT species of A. gossypinus led to the production of a dessert with a strong structure. Then, two samples with the highest consistency index and the lowest creep parameters were compared with two commercial saffron desserts. The results revealed that the overall acceptance of the two selected samples [containing 4% (w/w) A. gossypinus or 2.66% (w/w) A. gossypinus and 1.33% (w/w) A. fluccosus] was similar to those of the two commercial samples.
    [Abstract] [Full Text] [Related] [New Search]