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Research Journal of Dairy Sciences
Year: 2013  |  Volume: 7  |  Issue: 2  |  Page No.: 18 - 24

Rheological Behaviour of Agharan Contains Different Concentration of Whey Powder, Starch and Gum Arabic

Barat. A. Zarei Yam and Morteza Khomeiri    

Abstract: The Agharan is a fermented concentrated camel milk in Iran. Agharan is prepared by gathering the top layer of fermented camel milk. The aim of the present work is to study the effect of Whey Powder, Gum Arabic and Starch on rheological properties of Agharan. Effect of these materials in 0.05, 0.1 and 0.15% at different rpms ( 30, 40, 50, 60, 70, 80, 90, 100, 105, 120, 135, 140, 150, 160, 180, 200) on rheological properties of Agharan at 24°C studied. Results with Mitschka method reavealed that all samples have Shear thining behaviour. All samples showed the rather similar decrease in Apparent viscosity with increasing the shear rate and in all concentrations of Agharan contain gum arabic, viscosity decreased slightly in comparrison to control. In contrast, Agharan contains 0.15 % whey powder has sharp slope. The level of decrease was dependent on the level of whey, starch and gum arabic added. The highest apparent viscosity values were recorded for Agharan contains 0.1 ,0.05% starch (3520.7, 2678.4) and the lowest for Agharan contains 0.15% gum arabic (823.25). results of this work showed starch, whey powder and gum arabic can alter some rheological properties of Agharan and Accordingly can use in dairy industry.

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