The Use of Rheological and Tribological Techniques for Texture Assessment of Ambient Yoghurt.

ABSTRACT: Background: Ambient yoghurt, also known as room-temperature yoghurt, has gained increasing attention due to its convenience in distribution and consumption without needing cold storage. To ensure extended shelf life, ambient yoghurt normally undergoes an additional heat treatment during manufacturing, the post-fermentation sterilisation process (typically at 65-85 °C), which may induce the formation of fine particle aggregates and result in undesirable textural attributes, particularly graininess. Assessing textural attributes of such products remains a challenge. Methods: By mimicking the oral behaviour of ambient yoghurt, this study uses rheological as well as tribological techniques for objective assessment of the textural sensations of slipperiness and graininess. Various

SUBMITTER: Hu S 

PROVIDER: S-EPMC12896520 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature