Abstract
A fermented wheat flour–yogurt mixture was hydrolyzed using dilute lactic acid solution to obtain low viscosities at high dry matters. The effect of acid concentration (0.2–1.0 N), time (2–6 h), and temperature (30–60 °C) on the cooked viscosity of the soup was investigated using response surface methodology. A second order polynomial equation for predicting soup viscosity was developed. Acid concentration had the most pronounced effect on the viscosity, followed by temperature and time of hydrolysis. It is suggested that the regression equation can be used to find optimum hydrolysis conditions for the desired viscosity of the soup.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
