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Perspectives on the yogurt rheology
Didem Sözeri Atik1, Hale İnci Öztürk2, Nihat Akın3
1Tekirdağ Namık Kemal University, Department of Food Engineering, Tekirdağ, Turkey; University of Wisconsin-Madison, Department of Food Science, Madison, WI, USA.
International Journal of Biological Macromolecules
|February 25, 2024
Summary
Yogurt
Area of Science:
- Food science
- Rheology
- Tribology
Background:
- Yogurt's oral processing involves complex deformation.
- Understanding yogurt's rheology is key to its texture and sensory perception.
- Yogurt exhibits non-Newtonian viscoelastic behavior.
Purpose of the Study:
- To review factors influencing yogurt rheology.
- To discuss analytical methods for rheological property determination.
- To explore microstructural, rheological, and tribological characterization of yogurt.
Main Methods:
- Review of scientific literature on yogurt rheology and tribology.
- Analysis of factors affecting yogurt's structure and flow.
- Examination of rheological measurement techniques.
Main Results:
- Yogurt rheology is influenced by production and formulation.
- Tribology complements rheology in understanding oral texture.
- Recent research focuses on production impacts and formulation design.
Conclusions:
- Rheological and tribological properties are crucial for yogurt quality.
- Further research is needed to optimize yogurt texture and sensory attributes.
- This review synthesizes current knowledge on yogurt's physical properties.
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