Camel milk-sweet potato starch gel: steady shear and dynamic rheological properties

• Autor(a) principal: MOHAMED,Abdellatif A.
• Data de Publicação: 2022
• Outros Autores: HUSSAIN,Shahzad, ALAMRI,Mohammed S., IBRAHEEM,Mohamed A., QASEM,Akram A. Abdo, YEHIA,Hany
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100718
• topic: camel milk; rheology; gel; texture; dairy processing

Abstract Camel milk is known to produce low quality gels. To address this drawback, sweet potato starch (SP), camel milk (CM), or cow milk (CWM) were blended and cooked in alkaline conditions. The rheological tests of the prepared gel were done using DHR- Hybrid Rheometer. Because the G’ was, by far, larger than G”, the prepared gel exhibited viscoelastic behaviour as well as shear thinning. The gel exhibited tan δ < 1.0 which indicates solid-like material, but obvious variances between the gels were detected. The gels prepared from CM were harder than CWM, but it was frequency-dependent at low frequencies from 0.1 to 1.0 (rad/sec). Samples containing camel milk presented stronger structure due to the low power law exponent (n), while CWM showed more shear thinning. The obvious high G’ and the low (n) value is projected to have processing repercussions on CM gel.