Dynamic rheological characterization of salep glucomannan/galactomannan-based milk beverages

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dc.contributor.authorYasar, Kurban
dc.contributor.authorKahyaoglu, Talip
dc.contributor.authorSahan, Nuray
dc.date.accessioned2025-01-27T20:29:42Z
dc.date.available2025-01-27T20:29:42Z
dc.date.issued2009
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe steady flow and viscoelastic properties of glucomannan (salep) and galactomannans (locust bean gum, LBG and guar gum, GG) in milk beverages were investigated at 25 and 50 degrees C. The consistency index (K), flow behavior index (n), yield stress and thixotropic area were measured as functions of steady shear; elastic modulus (G'), loss modulus (G ''), tan delta and complex viscosity (eta*) parameters were derived from oscillatory shear experiments. The steady flow behavior of mannan-based milk beverages was observed to be shear-thinning and thixotropic. Galactomannans exhibited greater shear-thinning and thixotropy than glucomannan in milk beverages. The synergistic effect was detected between salep and LBG with highest thixotropy. Increasing the temperature decreased Casson yield stresses of GG but not salep and LBG samples. Similar viscoelastic behavior was observed between salep and LBG, they could be classified as concentrated solutions but GG showed gel-like structure. At low frequencies, high tan delta values were observed for the salep and LBG samples indicating viscous character. On the other hand, GG sample had nearly the same tan delta values through the frequency sweep. Cox-Merz rule was tested to correlate the steady and dynamic viscosities of samples. It was found that Cox-Merz rule was applicable only to LBG-milk beverage among the studied samples. (C) 2008 Elsevier Ltd. All rights reserved.
dc.identifier.doi10.1016/j.foodhyd.2008.11.005
dc.identifier.endpage1311
dc.identifier.issn0268-005X
dc.identifier.issn1873-7137
dc.identifier.issue5
dc.identifier.scopus2-s2.0-60149112636
dc.identifier.scopusqualityQ1
dc.identifier.startpage1305
dc.identifier.urihttps://doi.org/10.1016/j.foodhyd.2008.11.005
dc.identifier.urihttps://hdl.handle.net/20.500.12428/23017
dc.identifier.volume23
dc.identifier.wosWOS:000264518200008
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Hydrocolloids
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectMilk beverages
dc.subjectSalep
dc.subjectGlucomannan
dc.subjectGalactomannan
dc.subjectRheology
dc.titleDynamic rheological characterization of salep glucomannan/galactomannan-based milk beverages
dc.typeArticle

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