Investigation of Psyllium Skin Gum Effects on The Rheological Properties of Milk Concentrate Protein (MPC)

The aim of this study was to investigate the psyllium skin gum effects on milk protein concentration (MPC) with no thermal processing. Psyllium skin gumin diffent concentrations including (0 ,0.01, 0.03, 0.06, 0.09 % w/w) added to the MPC (1.5 % W/W), experimented by programmable rheometer Brookfield, model LV DV III, results evaluated by Rheocalc software , which displayed the most fitness to Hershel Bulkley model. Flow index (n) amounts , n > 1, for samples revealed a non Newtonian behavior ,therefore by increasing shear rate in control and samples containing 0.01,0.03,0.09 % gum led to increase viscosity and displayed a shear thickening behavior, and an decrease in viscosity , followed by shear thinning behavior in sample containing 0.06 % gum , up to shear rate amount reach to 110 , the behavior observed the same with other concentration. The most viscosity was related to sample contains 0.09 gum.