Steady and dynamic rheological behaviour of frozen soy yogurt mix affected by resistant starch and β-glucan

The present study investigated the effect of resistant starch (0, 1%, 2%) and β-glucan (0, 1%, 2%) on the steady and dynamic rheological properties of frozen soy yogurt mixes. The results showed that addition of fibres to the mix caused an enhancement of pseudoplasticity. The power law model was the best model to fit with data. The lowest and the highest of hysteresis loop area belonged to sample containing 1% β-glucan and 2% resistant starch, respectively. Dynamic rheology results showed that storage modulus (G’) and loss modulus (G”) increased within the frequency range of 0.01–100 Hz. The loss tangent (tan δ) of all samples was above 1, indicating liquid viscoelastic behaviour. Resistant starch at concentration of 2% as compared to β-glucan was a better choice to modify the rheological properties of frozen soy yogurt mixes.