Apparent Viscosity of a Skim Milk Based Dessert Optimization Through Response Surface Methodology英文文献资料.docVIP

Food and Nutrition Sciences, 2011, 2, 90-95 doi:10.4236/fns.2011.22012 Published Online April 2011 (/journal/fns) Apparent Viscosity of a Skim Milk Based Dessert: Optimization through Response Surface Methodology Felipe Richter Reis , Adaucto Bellarmino de Pereira-Netto , Joana Lea Meira Silveira , 1* 2 3 4 5 Charles Windson Isidoro Haminiuk , Lys Mary Bileski Candido 1 2 Graduate Program of Food Technology, Department of Chemical Engineering, Universidade Federal do Paraná, Curitiba, Brazil; Department of Botany, Universidade Federal do Paraná, Curitiba, Brazil; Department of Biochemistry and Molecular Biology, Department of Food Engineering, Universidade Tecnológica Federal do Paraná, 3 Universidade Federal do Paraná, Curitiba, Brazil; 4 Campo Mour?o, Brazil; Department of Food Technology, Universidade Tecnológica Federal do Paraná, Francisco Beltr?o, Brazil. 5 E-mail: felipereis@ufpr.br Received January 12 , 2011; revised February 1 , 2011; accepted February 15 , 2011. th st th ABSTRACT In this study, the apparent viscosity of a skim milk based dessert was optimized through the use of a 5-level Central Composite Design. The effect of carrageenan, guar gum, sucrose and pH on the dessert’s apparent viscosity was esti- mated. The dessert’s flow behavior was also analyzed. A rotational viscometer was used for the apparent viscosity measurements. All formulations presented a non-Newtonian, shear-thinning behavior. Except for carrageenan concen- tration, all of the design factors affected apparent viscosity, being the effects better described by se