publication . Article . 2011

Effect of incubation temperature and caseinates on the rheological behaviour of Kefir

Kleio D. Antoniou; Georgia Dimitreli;
Open Access
  • Published: 01 Jan 2011 Journal: Procedia Food Science, volume 1, pages 583-588 (issn: 2211-601X, Copyright policy)
  • Publisher: Elsevier BV
Abstract
Abstract The effect of incubation temperature and the addition of caseinates on the rheological behaviour of kefir was studied by using a pneumatic tube viscometer of novel design. The results indicated that the incubation time increased as the incubation temperature was reduced and the casein concentration was increased. Kefir samples incubated at 25 °C showed the highest values of viscosity, while the samples incubated at 30 °C exhibited the lowest viscosity. The addition of caseinates caused the viscosity of the samples to increase and their flow behaviour index values to decrease. Kefir samples incubated at 30 °C exhibited the highest flow behaviour index va...
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doi: 10.1016/j.profoo.2011.09.088
Subjects
free text keywords: flow behaviour index, Chemistry, Apparent viscosity, Casein, Viscosity, Viscometer, Incubation period, Food science, Chromatography, Incubation temperature, Rheology, Kefir
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