naa a22 4500 510726119 CHVBK 20180411082936.0 cr unu---uuuuu 180411e20130401xx s 000 0 eng 10.1007/s11947-012-0787-8 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0787-8 The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach [Elektronische Daten] [Omer Toker, Mahmut Dogan, Erdal Canıyılmaz, Nevruz Ersöz, Yahya Kaya] 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 (R 2 > 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), η 50 (apparent viscosity at shear rate 50s−1), G′, G″, G* (complex modulus) and η* (complex viscosity) values. Springer Science+Business Media, LLC, 2012 Dairy dessert nationallicence Gum nationallicence Steady and dynamic rheology nationallicence Mixture design nationallicence Optimization nationallicence PCA nationallicence Food powder nationallicence Desirability function nationallicence Toker Omer Department of Food Engineering, Faculty of Engineering, Erciyes Universtiy, 38039, Kayseri, Turkey aut Dogan Mahmut Department of Food Engineering, Faculty of Engineering, Erciyes Universtiy, 38039, Kayseri, Turkey aut Canıyılmaz Erdal Department of Industrial Engineering, Faculty of Engineering, Erciyes Universtiy, 38039, Kayseri, Turkey aut Ersöz Nevruz Department of Food Engineering, Faculty of Engineering, Erciyes Universtiy, 38039, Kayseri, Turkey aut Kaya Yahya Department of Industrial Engineering, Faculty of Engineering, Erciyes Universtiy, 38039, Kayseri, Turkey aut Food and Bioprocess Technology Springer-Verlag 6/4(2013-04-01), 896-908 1935-5130 6:4<896 2013 6 11947 https://doi.org/10.1007/s11947-012-0787-8 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0787-8 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Toker Omer Department of Food Engineering, Faculty of Engineering, Erciyes Universtiy, 38039, Kayseri, Turkey aut NATIONALLICENCE 700 1- Dogan Mahmut Department of Food Engineering, Faculty of Engineering, Erciyes Universtiy, 38039, Kayseri, Turkey aut NATIONALLICENCE 700 1- Canıyılmaz Erdal Department of Industrial Engineering, Faculty of Engineering, Erciyes Universtiy, 38039, Kayseri, Turkey aut NATIONALLICENCE 700 1- Ersöz Nevruz Department of Food Engineering, Faculty of Engineering, Erciyes Universtiy, 38039, Kayseri, Turkey aut NATIONALLICENCE 700 1- Kaya Yahya Department of Industrial Engineering, Faculty of Engineering, Erciyes Universtiy, 38039, Kayseri, Turkey aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/4(2013-04-01), 896-908 1935-5130 6:4<896 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer