Journal of Food Processing & Technology

Abstract

Rheological Behavior of Agharan Contains Different Concentrations of Whey Powder, Starch and Gum Arabic

Barat Ali ZY,Khomeiri M  

The Agharan is fermented concentrated fermented camel milk which prepared in some pastoral region of Golestan Province in Iran, and among the Turkmen tribes where camels are kept and bred called Agharan. Agharan has not been introduced in any article, conferences or etc. in the world, yet. So this is the first article written about Agharan and has introduced it, and investigate the rheology of this product. Accordingly, this study can provide important information for other researchers. The aim of the this work is to study the effect of 0.05, 0.1 and 0.15% Whey Powder, Gum Arabic and Starch at 30, 40, 50, 60, 70, 80, 90, 100, 105, 120, 135, 140, 150, 160, 180, 200 rpms on rheological properties of Agharan at 24°C. Results with Mitschka Method revealed all samples were Shear Thining. All samples showed similar decrease in apparent viscosity with increasing the Shear rate. In all concentration of Agharan contain Gum arabic, viscosity decreased slightly in comparison to control. In contrast, Agharan contains 0.15% Whey powder has sharp slope. The level of decrease depended on the levels of materials added. The highest and lowest Apparent viscosity were recorded for Agharan contain 0.1, 0.05% Starch (3520.7, 2678.4) and 0.15% gum arabic (823.25) respectively. Accordingly Starch, Whey powder and Gum Arabic can alter rheological properties of Agharan.