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_ isshear rate (s 1) and h is the flow behavior index. Logarithms weretaken 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 s 1 was reported. Frequencysweeps were conducted at angular frequencies between 0.1and 15 rad s 1, with a 200 mm gap. The elastic modulus (G0) and theviscous modulus (G00) of the samples were obtained using theUniversal Analysis software.2.3. Texture analysis of frozen yogurtsTexture (as hardness) of the FYNRO, FYSC and PFY was determinedaccording to Soukoulis and Tzia (2008). For determination ofhardness, samples were packaged in cups with 65 mm diameterand 30 mm height. Samples were then transferred from 22 Cto 15 C and held for 24 h before analysis. A texture analyzer

S ¼ K ð y _ Þ H (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 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 s  1 was reported. Frequency
.Sweeps were conducted at angular frequencies between 0.1
and 15 rad s  1 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
, hardnessSamples 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.