Next Article in Journal
Computational Fluid Dynamics Study of the Hydrodynamic Characteristics of a Torpedo-Shaped Underwater Glider
Next Article in Special Issue
Rheological and Microstructural Properties of Oil-in-Water Emulsion Gels Containing Natural Plant Extracts Stabilized with Carboxymethyl Cellulose/Mango (Mangiferaindica) Starch
Previous Article in Journal
A Simple Gas-Kinetic Model for Dilute and Weakly Charged Plasma Micro-Jet Flows
Previous Article in Special Issue
PIV-Measurements of Centrifugal Instabilities in a Rectangular Curved Duct with a Small Aspect Ratio
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Fluids
Volume 6
Issue 7
10.3390/fluids6070251
fluids-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (Cucurbita moschata) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception

by
Sergio A. Rojas-Torres
,
Somaris E. Quintana
and
Luis Alberto García-Zapateiro
*
Research Group of Complex Fluid Engineering and Food Rheology, University of Cartagena, Cartagena 130015, Colombia
*
Author to whom correspondence should be addressed.
Fluids 2021, 6(7), 251; https://doi.org/10.3390/fluids6070251
Submission received: 17 June 2021 / Revised: 6 July 2021 / Accepted: 7 July 2021 / Published: 9 July 2021
(This article belongs to the Collection Complex Fluids)
Browse Figures
Review Reports Versions Notes

Abstract

Stabilizers are ingredients employed to improve the technological properties of products. The food industry and consumers have recently become interested in the development of natural ingredients. In this work, the effects of hydrocolloids from butternut squash (Cucurbita moschata) seeds (HBSS) as stabilizers on the physicochemical, rheological, and sensory properties of natural yogurt were examined. HBSS improved the yogurt’s physical stability and physicochemical properties, decreasing syneresis and modifying the samples’ rheological properties, improving the assessment of sensory characteristics. The samples presented shear thinning behavior characterized by a decrease in viscosity with the increase of the shear rate; nevertheless, the samples showed a two-step yield stress. HBSS is an alternative as a natural stabilizer for the development of microstructured products.
Keywords: butternut squash (Cucurbita moschata); seeds; pulp; hydrocolloid; rheology; sensorial butternut squash (Cucurbita moschata); seeds; pulp; hydrocolloid; rheology; sensorial

Share and Cite

MDPI and ACS Style

Rojas-Torres, S.A.; Quintana, S.E.; García-Zapateiro, L.A. Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (Cucurbita moschata) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception. Fluids 2021, 6, 251. https://doi.org/10.3390/fluids6070251

AMA Style

Rojas-Torres SA, Quintana SE, García-Zapateiro LA. Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (Cucurbita moschata) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception. Fluids. 2021; 6(7):251. https://doi.org/10.3390/fluids6070251

Chicago/Turabian Style

Rojas-Torres, Sergio A., Somaris E. Quintana, and Luis Alberto García-Zapateiro. 2021. "Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (Cucurbita moschata) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception" Fluids 6, no. 7: 251. https://doi.org/10.3390/fluids6070251

APA Style

Rojas-Torres, S. A., Quintana, S. E., & García-Zapateiro, L. A. (2021). Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (Cucurbita moschata) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception. Fluids, 6(7), 251. https://doi.org/10.3390/fluids6070251

Article Metrics

Back to TopTop