s ¼ K ðy_Þh (1)Where s is shear str

s ¼ K ðy_Þh (1)
Where s is shear stress (Pa), K is the consistency index (Pa$sh), y_ is
shear rate (s1) and h is the flow behavior index. Logarithms were
taken for s and y_ and a plot of log s versus log ẏ was constructed.
The resulting line yielded the magnitude of log K (intercept) and h
(slope). The viscosity at a shear rate of 116 s1 was reported. Frequency
sweeps were conducted at angular frequencies between 0.1
and 15 rad s1, with a 200 mm gap. The elastic modulus (G0) and the
viscous modulus (G00) of the samples were obtained using the
Universal Analysis software.
2.3. Texture analysis of frozen yogurts
Texture (as hardness) of the FYNRO, FYSC and PFY was determined
according to Soukoulis and Tzia (2008). For determination of
hardness, samples were packaged in cups with 65 mm diameter
and 30 mm height. Samples were then transferred from 22 C
to 15 C and held for 24 h before analysis. A texture analyzer

ผลลัพธ์ (อังกฤษ) 2:

s ¼ K Ðy_Þh (1)
Where s is shear stress (Pa), K is the consistency index (Pa $ SH), Y_ is
shear rate (s? 1) and H is the flow behavior index. Logarithms were
taken for s and Y_ and a plot of log log s Versus Y was constructed.
The resulting line yielded the magnitude of log K (intercept) and H
(Slope). The viscosity at a shear rate of 116 s? 1 was reported. Frequency
sweeps were conducted at angular frequencies between 0.1
and 15 RAD s? 1, with a 200 mm Gap. Elastic modulus the (G0) and the
Viscous modulus (G00) of the samples were obtained using the
Universal Analysis Software.
2.3. Analysis of Frozen yogurts texture
Texture (as hardness) of the FYNRO, FYSC and PFY was determined
according to Soukoulis and Tzia (2,008th). For determination of
hardness, samples were packaged in cups with 65 mm Diameter
30 mm and height. Samples were then transferred from? 22? C
to? 15? C and held for 24 H before Analysis. A texture analyzer