Abstract

MENDOZA, Rosa; GUERRERO, Sebastián  and  HERRERA-CHAVEZ, Byron. Yogurt rheology: effects of unit operations on processing and use of additives. Novasinergia [online]. 2021, vol.4, n.1, pp.151-163.  Epub June 01, 2021. ISSN 2631-2654.  https://doi.org/10.37135/ns.01.07.09.

Abstract: This research aims to determine the factors that influence stirred yogurt's rheological characteristics through a systematic review of scientific articles using the PRISMA method to exclude and include information. We analyzed the variables related to unit operations such as standardization, pasteurization, inoculation, stirred, and storage to achieve our objective. These variables affect stirred yogurt's viscosity, establishing (temperatures, times, and speeds for each unit operation) based on the information provided in the articles consulted. Also, the additives that affect the yogurt's viscosity were analyzed, taking into account the characteristics of the sample analyzed, the equipment used, and cutting speeds, determining that all these factors significantly affect the viscosity of the yogurt. The analysis carried out allows establishing that the viscosity is influenced by the physicochemical characteristics of the milk and unit operations present in yogurt processing. Emulsifiers and stabilizers affect the final product's viscosity and increase the syneresis during storage time.

Keywords : Dairy products; food biotechnology; food engineering; food technology; stirred yogurt; yogurt emulsifiers; yogurt rheology; yogurt stabilizers; yogurt viscosity.

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