Rheological and Structural Properties of Camel Milk/Sweet Potato Starch Gel

Rheological and Structural Properties of Camel Milk/Sweet Potato Starch Gel

The unique composition of camel milk limited its use for fermented products preparation. In this research, camel milk (CAM) or cow milk (COM) was blended with sweet potato starch (SPS). Blends were precooked and the rheological properties of the gel were determined. Since the elastic modulus (G′) wa...

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Veröffentlicht in:Journal of chemistry 2019, Vol.2019 (2019), p.1-12
Hauptverfasser: Alshuniaber, Mohammad A., Abdo Qasem, Akram A., Ibraheem, M. A, Alamri, M. S., Hussain, Syed Danish, Muhammad, Abd al-Latif A., Alhaj, Omar A.
Format: Artikel
Sprache:eng
Schlagworte:
Acidification
Carbohydrates
Cooking
Dairy industry
Dairy products
Extrusion
Food
Gels
Goats
Immunology
Lactose
Malnutrition
Milk
Mixtures
Modulus of elasticity
Potatoes
Proteins
Rheological properties
Rheology
Shear thinning (liquids)
Sweet potatoes
Viscoelasticity
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Zusammenfassung:The unique composition of camel milk limited its use for fermented products preparation. In this research, camel milk (CAM) or cow milk (COM) was blended with sweet potato starch (SPS). Blends were precooked and the rheological properties of the gel were determined. Since the elastic modulus (G′) was much greater than the viscous modulus (G″), milk + SPS gels are considered viscoelastic. The tan δ of all blends was
ISSN:2090-9063
2090-9071
DOI:10.1155/2019/4267829