The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach

Toker Ö. S., DOĞAN M., Caniyilmaz E., Ersoz N. B., Kaya Y.

Food and Bioprocess Technology, vol.6, no.4, pp.896-908, 2013 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 6 Issue: 4
  • Publication Date: 2013
  • Doi Number: 10.1007/s11947-012-0787-8
  • Journal Name: Food and Bioprocess Technology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.896-908
  • Yıldız Technical University Affiliated: No


In this study, the steady and dynamic rheological properties of the dairy dessert samples (puddings) containing carrageenan, alginate, guar and xanthan gums and their combinations were investigated in a model system, and mixture design was utilized to observe the effects of the gums and their interactions. The flow behaviour of the pudding samples fitted to the Ostwald de Waele model (R2 > 0.98). All the samples exhibited a gel structure with their higher G′ (storage modulus) values than the G″ (loss modulus) values. Carrageenan was the most effective hydrocolloid on both the steady and dynamic rheological parameters of the dairy dessert samples. On the other hand, alginate had relatively smaller effect. Furthermore, 30 pudding samples containing different gum or gum combinations were classified into two groups (A and B) by using principal component analysis (PCA). Samples containing more than 33% carrageenan in their formulations made up the group A which positively correlated to K (consistency index), η50 (apparent viscosity at shear rate 50 s-1), G′, G″, G* (complex modulus) and η* (complex viscosity) values. © 2012 Springer Science+Business Media, LLC.