Relationship between smoothing temperature, storage time, syneresis and rheological properties of stirred yogurt

Guénard Lampron, Valérie; Villeneuve, Sébastien; St-Gelais, Daniel; Turgeon, Sylvie

Publication :
Relationship between smoothing temperature, storage time, syneresis and rheological properties of stirred yogurt

ali.license-ref	https://creativecommons.org/licenses/by-nc-nd/4.0
ali.license-ref.start-date	2022-10-20
bul.description.provenance	noadg ----- spbar
dc.contributor.author	Guénard Lampron, Valérie
dc.contributor.author	Villeneuve, Sébastien
dc.contributor.author	St-Gelais, Daniel
dc.contributor.author	Turgeon, Sylvie
dc.date.accessioned	2022-12-07T21:12:58Z
dc.date.available	2022-12-07T21:12:58Z
dc.date.issued	2020-05-23
dc.description.abstract	Six different smoothing temperatures were compared for nonfat yogurt and the changes in syneresis and rheological properties observed for up to 22 days. Multiple linear regressions were used to describe the syneresis, firmness, flow time, viscosity, and flow resistance and the relationship between these properties, the smoothing temperature and the storage time. During storage, viscosity, firmness, and flow time increased; syneresis and flow resistance remained stable. Syneresis increased significantly (P ≤ 0.05) with smoothing temperature (10–35 °C). Other properties increased slightly (P > 0.05), and properties started to decrease above 30 °C. Syneresis, viscosity, and flow resistance were more sensitive to smoothing temperature; firmness and flow time were more sensitive to storage time. Lower smoothing temperature (10 °C) should be used to minimize syneresis while smoothing temperature ranging from 25 to 30 °C is better to improve rheological properties. Storage time must be considered to optimize these properties.	en
dc.identifier.doi	10.1016/j.idairyj.2020.104742
dc.identifier.issn	0958-6946
dc.identifier.uri	http://hdl.handle.net/20.500.11794/105763
dc.language	eng
dc.publisher	Barking, Essex, England : Elsevier Applied Science
dc.rights	http://purl.org/coar/access_right/c_abf2
dc.subject.rvm	Produits laitiers -- Rhéologie
dc.subject.rvm	Yogourt
dc.subject.rvm	Extraction (Chimie)
dc.subject.rvm	Produits laitiers -- Entreposage
dc.subject.rvm	Température
dc.title	Relationship between smoothing temperature, storage time, syneresis and rheological properties of stirred yogurt
dc.type	article de recherche
dcterms.bibliographicCitation	International Dairy Journal, Vol. 109, 104742 (2020)
dcterms.dateAccepted	2020-04-15
dspace.accessstatus.time	2023-03-19 18:01:04
dspace.entity.type	Publication
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rioxxterms.project.funder-name	Fonds de recherche du Québec - Nature et technologies
rioxxterms.project.funder-name	Novalait Inc.
rioxxterms.project.funder-name	Ministère de l'Agriculture, des Pêcheries et de l'Alimentation du Québec (MAPAQ)
rioxxterms.version	AM
rioxxterms.version-of-record	https://doi.org/10.1016/j.idairyj.2020.104742