Original scientific paper
Influence of hydrocolloid addition on the rheological properties of sour and sweet ultrafiltered whey
Zoran Herceg
orcid.org/0000-0003-3967-6676
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Vesna Hegedušić
Suzana Rimac
Borislav Šimundić
Abstract
The hydrocolloids, macromolecular carbohydrates, are added in many foodstuffs with the aim to achieve the appropriate rheological properties, to prevent sineresis or to increase the viscosity and stability of food stufs. In this work, the influence of several carboxymetilcellulose hydrocolloids on the rheological properties of sour and sweet ultrafiltered whey model solutions, was investigated. Measurements were performed using viscosimeter, Brookfield DV-III at temperature of 20 °C. Rheological parameters were determined by Ostwald-Reiner's power-law model. The results of investigation have shown that all investigated systems are non-Newtonian. Depending on the chemical composition and pH, as well as, mass fraction of hydrocolloids they exhibited pseudoplastic or dilatant properties. All hydrocolloids, especially YO-EH, caused a significant increase of the solution viscosity. It was observed that aqueous hidrocolloid solutions have significantly higher viscosity values than solutions prepared using sour and sweet ultrafiltrated whey. Significantly lower viscosity was found in solutions prepared with sour ultrafiltrated whey than in model solutions prepared with sweet ultrafiltrated whey.
Keywords
rheological properties; hydrocolloids; ultrafiltrated whey
Hrčak ID:
93471
URI
Publication date:
21.9.1999.
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