عنوان

بررسی خواص و مدلسازی پارامترهای رئولوژیکی دسرفرنی رژیمی بر پایه آرد برنج حاوی پری بیوتیک های پلی دکستروز و اینولین

In this study, dessert porridge that contains different concentrations of inulin, polydextrose and sugars alcohol were produced probiotics. Porridge food based on rice flour and milk that has long been regarded as a sweet food in Iran and some Asia countries. The use of probiotics can improve the nutritional and potential rheological and sensory properties. Rheological characteristics of 11 samples porridge dessert Was used by viscometer (model Paar Physica MCR 300 Made in Austria), was measured at 4 C and Rheological models was fitted by Rheoplus,. To determine the coefficient of performance models and standard error of the square root (R2 and RMSE), Was used. All samples shear thinning behavior (non-Newtonian behavior of pseudoplastic) in shear songs (0.1-100 s-1) Showed the highest shear thinning behavior was observed in the sample diet- 4 polydextrose. diet- 1 inulin- 3 polydextrose sample inulin has the highest apparent viscosity shear songs (40-50 s-1). The experimental data obtained by shear flow were fitted by models independent of time (power law, Bingham, Herschel-Bulkley, Heinzs And Cassson). Respectively, Herschel-Bulkley model with (0.94