Rheological Quality Control Tests of Commercial Strawberry Stirred Yogurt: Pseudo-chewing Process

نویسندگان
Benchabane , G. ID 1
Mahbubul , I.M. ID 2
Bekkour , K. ID 3
Benchabane , A. ID 4
Benslimane , A. ID 5
Lamamra , K. ID 6
Yagoub , M. ID 7

1 Laboratoire de Génie Energétique et Matériaux, LGEM, Université de Biskra, B.P. 145, 07000 Biskra, Algeria

2 Institute of Energy Engineering, Dhaka University of Engineering & Technology, Gazipur 1707, Bangladesh

3 ICube Mechanical Department, CNRS/University of Strasbourg, 67000 Strasbourg, France

4 Laboratoire de Génie Energétique et Matériaux, LGEM, Université de Biskra, B.P. 145, 07000 Biskra, Algeria

5 Laboratoire de Mécanique, Matériaux et Energétique (L2ME), Université de Bejaia, Targa Ouzemmour, 06000 Bejaïa, Algeria

6 Plateau Technique d'Analyse Physico-Chimiques -Biskra-CRAPC, El Hadjeb, Biskra, Algeria

7 Hydraulic Development and Environment Laboratory, University of Biskra, 07000, Biskra, Algeria

doi
10.18502/jfqhc.11.4.17440
چکیده

Background: The rheological behavior of yogurt plays a crucial role in determining the quality of the product. This study aimed to develop a rheological quality control test replicating pseudo-chewing using experimental rheological protocols. Methods: The strawberry stirred yogurt sample was produced, in a 90 g pot, and commercialized in April 2023 by SOUMMAM dairy ...

کلیدواژه‌ها
Rheology, Quality Control, Yogurt, Mastication