Investigating the impact of sodium alginate and xanthan hydrocolloids on the rheological Doogh properties (Iranian dairy drink)

IF 5.1 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids for Health Pub Date : 2025-02-21 DOI:10.1016/j.fhfh.2025.100206

Samin Rafi Azari , Mohammad Hojjatoleslamy , Zeinab E. Mousavi , Hossein Kiani , Sayed Mohammad Ali Jalali

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Abstract

Background

Doogh is a traditional Iranian fermented dairy drink that has gained popularity as a low-calorie alternative to soft drinks. The incorporation of hydrocolloids like sodium alginate and xanthan gum may enhance its rheological properties and stability.

Objective

This study aims to evaluate the effects of sodium alginate and xanthan gum at varying concentrations (0 %, 0.04 %, 0.07 %, and 0.1 %) on the rheological characteristics of Doogh.

Methods

Doogh was prepared by diluting yogurt with water and adding double-crystallized salt, followed by the incorporation of hydrocolloids. Rheological properties were assessed using steady flow and dynamic tests over a 42-day storage period at 48 °C. Key parameters such as apparent viscosity, flow behavior index, and yield stress were measured.

Results

The addition of hydrocolloids significantly altered the rheological behavior of Doogh, shifting it from Newtonian to pseudoplastic. The highest apparent viscosity (490.18 Pa·s) was recorded in the 0.1 % hydrocolloid sample, while the control (0 %) exhibited the lowest viscosity (270.38 Pa·s). The flow index (n) values were consistently below 1, indicating non-Newtonian behavior, with the 0.1 % sample demonstrating the strongest shear-thinning effect (n = 0.510). Yield stress increased with hydrocolloid concentration, reaching 2013.608 Pa in the 0.1 % sample compared to 743.135 Pa in the control.

Conclusions

The incorporation of sodium alginate and xanthan gum effectively enhances the stability and viscosity of Doogh without adversely affecting its rheological behavior during storage. These findings suggest that hydrocolloids can be beneficial in improving the quality of Doogh as a functional beverage.

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海藻酸钠和黄原胶水胶体对面团流变学特性影响的研究（伊朗乳饮料）

doogh是一种传统的伊朗发酵乳制品饮料，作为软饮料的低热量替代品而受到欢迎。海藻酸钠和黄原胶等水胶体的掺入可提高其流变性能和稳定性。目的研究不同浓度（0%、0.04%、0.07%、0.1%）的海藻酸钠和黄原胶对豆芽流变学特性的影响。方法将酸奶加水稀释，加入双晶盐，再加入水胶体制备面团。在48°C下42天的储存期中，通过稳定流动和动态测试来评估流变性能。测量了表观粘度、流动性能指标和屈服应力等关键参数。结果水胶体的加入显著地改变了道格的流变行为，使其从牛顿流变变为假塑性流变。0.1%水胶体样品的表观粘度最高（490.18 Pa·s），而对照组（0%）的表观粘度最低（270.38 Pa·s）。流动指数(n)值始终低于1，表明非牛顿行为，其中0.1%的样品表现出最强的剪切减薄效应（n = 0.510）。屈服应力随着水胶体浓度的增加而增加，0.1%样品的屈服应力达到了2013.608 Pa，而对照组的屈服应力为743.135 Pa。结论褐藻酸钠和黄原胶的掺入有效地提高了面团的稳定性和粘度，且不影响其贮存过程中的流变行为。这些研究结果表明，水胶体有利于提高面团作为功能性饮料的质量。

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