Rheological and Structural Properties of Camel Milk/Sweet Potato Starch Gel
The unique composition of camel milk limited its use for fermented products preparation. In this research, camel milk (CAM) or cow milk (COM) was blended with sweet potato starch (SPS). Blends were precooked and the rheological properties of the gel were determined. Since the elastic modulus (G′) wa...
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| Format: | Article |
| Language: | English |
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Wiley
2019-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2019/4267829 |
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| author | A. A. Mohamed S. Hussain M. S. Alamri M. A Ibraheem Akram A. Abdo Qasem Omar A. Alhaj Mohammad A. Alshuniaber |
| author_facet | A. A. Mohamed S. Hussain M. S. Alamri M. A Ibraheem Akram A. Abdo Qasem Omar A. Alhaj Mohammad A. Alshuniaber |
| author_sort | A. A. Mohamed |
| collection | DOAJ |
| description | The unique composition of camel milk limited its use for fermented products preparation. In this research, camel milk (CAM) or cow milk (COM) was blended with sweet potato starch (SPS). Blends were precooked and the rheological properties of the gel were determined. Since the elastic modulus (G′) was much greater than the viscous modulus (G″), milk + SPS gels are considered viscoelastic. The tan δ of all blends was <1.0, signifying solid-like behavior; however, variations between CAM gels or COM were identified. Unlike COM, CAM was more frequency-dependent at low frequencies (0.1 to 1.0 rad/sec). Gels exhibited shear thinning according to the nonlinear rheological tests. Camel milk exhibited gel hardness much higher than cow milk. Because of the domination of G′ and the low power law exponent, camel milk is expected to present processing complications such as in extrusion cooking. |
| format | Article |
| id | doaj-art-6efbd4eb6ce047829f1b2e26c5594b7b |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2019-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-6efbd4eb6ce047829f1b2e26c5594b7b2025-02-03T01:07:55ZengWileyJournal of Chemistry2090-90632090-90712019-01-01201910.1155/2019/42678294267829Rheological and Structural Properties of Camel Milk/Sweet Potato Starch GelA. A. Mohamed0S. Hussain1M. S. Alamri2M. A Ibraheem3Akram A. Abdo Qasem4Omar A. Alhaj5Mohammad A. Alshuniaber6Department of Food Science and Nutrition, King Saud University, Riyadh, Saudi ArabiaDepartment of Food Science and Nutrition, King Saud University, Riyadh, Saudi ArabiaDepartment of Food Science and Nutrition, King Saud University, Riyadh, Saudi ArabiaDepartment of Food Science and Nutrition, King Saud University, Riyadh, Saudi ArabiaDepartment of Food Science and Nutrition, King Saud University, Riyadh, Saudi ArabiaDepartment of Nutrition, Faculty of Pharmacy and Medical Sciences, University of Petra, Amman, JordanDepartment of Food Science and Nutrition, King Saud University, Riyadh, Saudi ArabiaThe unique composition of camel milk limited its use for fermented products preparation. In this research, camel milk (CAM) or cow milk (COM) was blended with sweet potato starch (SPS). Blends were precooked and the rheological properties of the gel were determined. Since the elastic modulus (G′) was much greater than the viscous modulus (G″), milk + SPS gels are considered viscoelastic. The tan δ of all blends was <1.0, signifying solid-like behavior; however, variations between CAM gels or COM were identified. Unlike COM, CAM was more frequency-dependent at low frequencies (0.1 to 1.0 rad/sec). Gels exhibited shear thinning according to the nonlinear rheological tests. Camel milk exhibited gel hardness much higher than cow milk. Because of the domination of G′ and the low power law exponent, camel milk is expected to present processing complications such as in extrusion cooking.http://dx.doi.org/10.1155/2019/4267829 |
| spellingShingle | A. A. Mohamed S. Hussain M. S. Alamri M. A Ibraheem Akram A. Abdo Qasem Omar A. Alhaj Mohammad A. Alshuniaber Rheological and Structural Properties of Camel Milk/Sweet Potato Starch Gel Journal of Chemistry |
| title | Rheological and Structural Properties of Camel Milk/Sweet Potato Starch Gel |
| title_full | Rheological and Structural Properties of Camel Milk/Sweet Potato Starch Gel |
| title_fullStr | Rheological and Structural Properties of Camel Milk/Sweet Potato Starch Gel |
| title_full_unstemmed | Rheological and Structural Properties of Camel Milk/Sweet Potato Starch Gel |
| title_short | Rheological and Structural Properties of Camel Milk/Sweet Potato Starch Gel |
| title_sort | rheological and structural properties of camel milk sweet potato starch gel |
| url | http://dx.doi.org/10.1155/2019/4267829 |
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