Influence of hydrocolloids addition on the rheological properties of whey model solutions

The aim of this work was to investigate the influence of several carboxymet hylcellulose hydrocolloids addition on the rheological properties of whey m odel systems as well as sucrose sorbitol - water solutions, Measurements we re done by rotational viscosimeter, Brookfield DV-III at 20 degrees C. The rheological parameters were determined by Ostwald and Reiner's power-la w model. The results of variance analysis showed that all investigated sources of va riation (model solution composition, type of hydrocolloids and freezing pro cess) had a significant influence on the rheological parameter (consistency coefficient). Due to the interaction of hydrocolloid and whey proteins or minerals the vi scosity of the model solutions prepared with ultrafiltrated whey dropped su bstantially. Freezing process increased the viscosity of whey solutions, while the visco sity of solutions prepared with water did not change significantly.