Author/Authors :
Zahedi، Assieh نويسنده Department of Food Science and Technology, Islamic Azad University-Shahrekord Branch, shahrekord, Iran , , Keramat، Javad نويسنده Department of Agriculture,Isfahan Univeristy of Technology ,Isfahan Iran , , Hojjatoleslamy، Mohammad نويسنده Department of Food Science and Technology Islamic Azad University ,shahrekord Branch ,shahrekord , Iran , , Jalaly، Mahdi نويسنده Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran , , Shariaty، Mohammad Ali نويسنده Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran , , Atarod، Shirin نويسنده Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran , , ZamanyMoghadam، Mohammad نويسنده Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran ,
Abstract :
The main aim of this research is the investigation of the effects of carrageenan on color measurement and rheological properties in mixed milks of cow and soy bean dessert. Different formula including ten levels of replacing of cow milk with soy milk from zero to hundred percent with 10% intervals and two levels of carrageenan (0 and 0.01%) were added, while the amount of starch (4%), sugar (5%) and strawberry flavor (0.06%) were fixed in all formula. All tests were repeated on the samples after storing at refrigerated temperatures for 2 and 7 days. However, addition of the hydrocolloid had no effect on rheological properties of the dessert samples. Consistency index of samples depended on milk to soymilk ratio. Soy dessert showed shearthining Herschel-Bulkly fluid behavior that in various concentration of soy milk and days of keeping becomes a shearthining Herschel-Bulkly fluid with yield stress. The results were also showed that lightness and redness of the samples decreased; while the yellowness was increased as the replacing of cow milk by soy milk was increased. Also, these factors were higher than those in the samples contained the hydrocolloid.
