Textural and Rheological Properties of Yoghurt: A Review

Rheological and textural parameters of yoghurt are known to have an important impact on food quality and its acceptability. The emphasis in this article is to summarize the rheologicaland texturalproperties of yoghurt and main factors affecting them. Texture of yoghurt is related to its sensory perception. Viscosity, hardness, adhesiveness, cohesiveness, and springiness are considered the most important descriptors for the textural perception of yoghurt and extrusion test is used for texture profile analysis using single bite test only. Preparation of base milk, fermentation process, post incubation conditionsare the main factors that affect texture of yoghurt. Rheology of yoghurt is study of deformation and flow and its study is of prime importance in processing, handling, process design and quality control in product development. Yoghurt is viscoelastic and has time dependent shear thinning behaviour and small amplitude oscillatory rheology and large amplitude oscillatory rheology is used to describe linear and non linear viscoelastic region. Rheological properties influence texture affecting sensory perception and ultimately acceptance of product by final consumer.