Rheological and Structural Properties of Camel MilkSweet Potato Starch Gel
Joint Authors
Hussain, Syed Danish
Muhammad, Abd al-Latif A.
Alamri, M. S.
Ibraheem, M. A
Abdo Qasem, Akram A.
Alhaj, Omar A.
Alshuniaber, Mohammad A.
Source
Issue
Vol. 2019, Issue 2019 (31 Dec. 2019), pp.1-12, 12 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2019-07-04
Country of Publication
Egypt
No. of Pages
12
Main Subjects
Abstract EN
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.
American Psychological Association (APA)
Muhammad, Abd al-Latif A.& Hussain, Syed Danish& Alamri, M. S.& Ibraheem, M. A& Abdo Qasem, Akram A.& Alhaj, Omar A.…[et al.]. 2019. Rheological and Structural Properties of Camel MilkSweet Potato Starch Gel. Journal of Chemistry،Vol. 2019, no. 2019, pp.1-12.
https://search.emarefa.net/detail/BIM-1170995
Modern Language Association (MLA)
Muhammad, Abd al-Latif A.…[et al.]. Rheological and Structural Properties of Camel MilkSweet Potato Starch Gel. Journal of Chemistry No. 2019 (2019), pp.1-12.
https://search.emarefa.net/detail/BIM-1170995
American Medical Association (AMA)
Muhammad, Abd al-Latif A.& Hussain, Syed Danish& Alamri, M. S.& Ibraheem, M. A& Abdo Qasem, Akram A.& Alhaj, Omar A.…[et al.]. Rheological and Structural Properties of Camel MilkSweet Potato Starch Gel. Journal of Chemistry. 2019. Vol. 2019, no. 2019, pp.1-12.
https://search.emarefa.net/detail/BIM-1170995
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1170995