Effect of ultrasound power on physicochemical and rheological properties of yoghurt drink produced with thermosonicated milk


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Gursoy O., Yilmaz Y., Gokce O., Ertan K.

EMIRATES JOURNAL OF FOOD AND AGRICULTURE, cilt.28, sa.4, ss.235-241, 2016 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 28 Sayı: 4
  • Basım Tarihi: 2016
  • Doi Numarası: 10.9755/ejfa.2015-09-719
  • Dergi Adı: EMIRATES JOURNAL OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.235-241
  • Anahtar Kelimeler: Serum separation, Thermosonication, Ultrasound, Viscosity, Yoghurt drink, FOOD, AYRAN
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

The aim of the study was to determine the effect of ultrasound power on some selected quality parameters of yogurt drink produced with thermosonicated milk. Ultrasonication treatments for raw milk samples preheated to 70 degrees C were carried out at different ultrasound powers (100, 125 and 150W): Yogurt drinks were produced with milk samples processed with thermosonication or conventional heating (10 min at 90 degrees C). Thermosonication treatment did not influence proximate composition and color properties of samples; however, it decreased serum separation values significantly while increasing apparent viscosity values at higher ultrasound power. Rheological measurements indicated that all yogurt drink samples exhibited a non-Newtonian behavior. In conclusion, thermosonication treatment could be successfully used in the production of yoghurt drink and improve its major quality parameters such as delayed serum separation and increased apparent viscosity.