ویژگی های ریولوژیکی و پایداری دوغ حاوی نعناع تولید شده با فناوری ژل سیال با استفاده از ترکیب پروتیین آب پنیر واسرشته-زانتان

Phase separation is the main problem encountered in doogh during storage due to its low ph and aggregation of caseins. it is of interest for researchers and industry to prepare a doogh that does not undergo serum separation and suspends the infused herb particles within for a long period of time. xanthan as the fluid gel-forming agent was used in combination with denatured whey protein, pectin and locust bean gum to stabilize mint-containing doogh samples. flow behavior studies revealed that xanthan provided a yield stress to the drink demonstrating the typical behavior of fluid gels. yield stress was calculated by extrapolation of the flow curves using herschel-bulkley model. mint stability was predicted by considering the overall balance of forces acting on the particles. denatured whey protein, locust been gum and pectin in the mixture of xanthan gum, increased viscosity and particle size and reduced serum separation. mint particles sedimentation was totally suppressed by a combination of xanthan, denatured whey protein and pectin during storage of doogh for 40 days.