The study of effect of different percentages of fat and Homogenization pressure on rheological, physicochemical and sensory properties of cream.

Lavasani, Alireza Shahab; Mansori, Ali

In this research, a type of cream was produced according to the standard method with different percentages of fat and different pressures of homogenization. Five treatments were prepared as follows: T1: 25% of fat and homogenization pressure was 100 bar, T2: 30% of fat and homogenization pressure was 100 bar, T3: 25% of fat and homogenization pressure was 200 bar, T4: 30% of fat and homogenization pressure was 200 bar and Ts as a control sample: 25% of fat and homogenization pressure was 150 bar. Completely randomized design was used as a design experiment and experiments were carried out at 3 replications. The results showed that treatments with higher fat% had higher acidity (dornic) and lower pH, and treatment with less fat and homogenization pressure had higher dry matter and treatments with higher homogenization pressure showed more syneresis%. The results obtained from rheological properties, showed that with the increase of fat percentage and decrease of homogenization pressure, the rheological indices of G'and G" increased and simultaneously with the increase of G', the viscosity also increased, and the loss tana decreased when G' increased. The colorimetric test showed that samples with more fat have more yellowness than other treatments Sensory evaluation showed that samples with higher fat and higher homogenization pressure were more accepted by panelists. According to above mentioned, T4 with 30 percentages of fat and 200 bar of homogenization pressure was the best treatments among others.

RHEOLOGY; SENSORY evaluation; COLORIMETRY; VISCOSITY; ACIDITY

Journal of Food Science & Technology (2008-8787), 2025, Vol 21, Issue 156, p1

2008-8787

Academic Journal

10.22034/FSCT.21.156.1