Camel milk-sweet potato starch gel: steady shear and dynamic rheological properties

MOHAMED, Abdellatif A.; HUSSAIN, Shahzad; ALAMRI, Mohammed S.; IBRAHEEM, Mohamed A.; QASEM, Akram A. Abdo; YEHIA, Hany

doi:10.1590/fst.20021

Acessibilidade / Reportar erro

Brasil

Food Science and Technology

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.20021 copy

Camel milk-sweet potato starch gel: steady shear and dynamic rheological properties

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Camel milk is known to produce low quality gels. To address this drawback, sweet potato starch (SP), camel milk (CM), or cow milk (CWM) were blended and cooked in alkaline conditions. The rheological tests of the prepared gel were done using DHR- Hybrid Rheometer. Because the G’ was, by far, larger than G”, the prepared gel exhibited viscoelastic behaviour as well as shear thinning. The gel exhibited tan δ < 1.0 which indicates solid-like material, but obvious variances between the gels were detected. The gels prepared from CM were harder than CWM, but it was frequency-dependent at low frequencies from 0.1 to 1.0 (rad/sec). Samples containing camel milk presented stronger structure due to the low power law exponent (n), while CWM showed more shear thinning. The obvious high G’ and the low (n) value is projected to have processing repercussions on CM gel.

Keywords:
camel milk; rheology; gel; texture; dairy processing

Milk type	Temperature (°C)	% Milk	G’ slope	R²
Camel milk	25	90	0.69	0.90
		70	0.39	0.94
		50	0.12	0.97
		30	0.22	0.92
		10	0.16	0.99
	40	90	0.43	0.93
		70	0.17	0.98
		50	0.20	0.99
		30	0.42	0.91
		10	0.43	0.77
Cow milk	25	90	0.89	0.91
		70	0.17	0.94
		50	0.22	0.97
		30	0.21	0.91
		10	0.14	0.98
	40	90	0.75	0.91
		70	0.26	0.86
		50	0.37	0.99
		30	0.38	0.92
		10	0.41	0.82

%Milk	Camel milk						CWM milk
	25 °C			40 °C			25 °C			40 °C
	K ^a a K = constant;	n ^b b n = power law exponent.	R²	K	n	R²	K	n	R²	K	n	R²
90	0.95	0.56	0.96	0.55	0.48	0.98	1.45	0.88	0.92	0.98	0.68	0.97
70	1.16	0.41	0.99	0.70	0.31	0.99	0.53	0.31	0.99	0.52	0.32	0.99
50	0.67	0.32	0.99	0.93	0.34	0.99	0.54	0.36	0.99	0.78	0.47	0.99
30	0.99	0.41	0.99	1.63	0.51	0.97	0.67	0.39	0.99	0.39	0.67	0.99
10	0.63	0.37	0.99	1.04	0.32	0.99	1.14	0.37	0.97	0.37	1.14	0.99

Sociedade Brasileira de Ciência e Tecnologia de Alimentos Av. Brasil, 2880, Caixa Postal 271, 13001-970 Campinas SP - Brazil, Tel.: +55 19 3241.5793, Tel./Fax.: +55 19 3241.0527 - Campinas - SP - Brazil
E-mail: revista@sbcta.org.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] *Corresponding author: abdmohamed@ksu.edu.sa