N. Daget, M. Joerg and M. Bourne, “Creamy Perception I: in Model Dessert Creams,” Journal of Texture Studies, Vol. 18, No. 4, 1987, pp. 367-388. doi:10.1111/j.1745-4603.1987.tb00913.x

has been cited by the following article:

• TITLE: Apparent Viscosity of a Skim Milk Based Dessert: Optimization Through Response Surface Methodology

  AUTHORS: Felipe Richter Reis, Adaucto Bellarmino de Pereira-Netto, Joana Lea Meira Silveira, Charles Windson Isidoro Haminiuk, Lys Mary Bileski Cândido

  KEYWORDS: Viscosity, Milk, Guar, Carrageenan, Dairy Dessert

  JOURNAL NAME: Food and Nutrition Sciences, Vol.2 No.2, March 31, 2011

  ABSTRACT: In this study, the apparent viscosity of a skim milk based dessert was optimized through the use of a 5-level Central Composite Design. The effect of carrageenan, guar gum, sucrose and pH on the dessert's apparent viscosity was esti-mated. The dessert's flow behavior was also analyzed. A rotational viscometer was used for the the apparent viscosity measurements. All formulations presented a non-Newtonian, shear-thinning behavior. Except for carrageenan concentration, all of the design factors affected apparent viscosity, being the effects better described by second order polynomial models. The following combinations of the variable ingredients yielded the best apparent viscosity: guar gum concentration: 0.0-0.315% (w/w) and sucrose concentration: 5.000-8.615% (w/w); or guar gum concentration: 0.109-0.315% (w/w) and sucrose concentration: 5.000-11.000% (w/w); in both cases, carrageenan and pH were kept at 0.020% (w/w) and 6.50, respectively.