title: Rheological characteristics of an exopolysaccharide produced by a strain of Klebsiella oxytoca.
abstract: Rheological characteristics of Klebsiella oxytoca exopolysaccharide (KOP) were investigated. Syneresis was 10% significantly lower (P<0.01) in KOP treated yoghurt than in the control. KOP yoghurt was highest in gumminess 80 and hardness 182. KOP and commercial binder treated sausages did not differ (P>0.01) in firmness, however, 0.25% (w/w) of the KOP replaced 17% (w/w) of commercial binder.
authors.affiliation: Dairy Science Division, University of Swaziland, Private Bag Luyengo, Luyengo, Swaziland. adlamini@agric.uniswa.sz
authors.forename: Abednego M
authors.initials: AM
authors.lastname: Dlamini
authors.forename: Paul S
authors.initials: PS
authors.lastname: Peiris
authors.forename: John H
authors.initials: JH
authors.lastname: Bavor
authors.forename: Kasipathy
authors.initials: K
authors.lastname: Kailasapathy
mesh_terms: D005285:Fermentation; D041121:Klebsiella oxytoca / Q000378:metabolism*; D011135:Polysaccharides, Bacterial / Q000737:chemistry*; D012212:Rheology; D015014:Yogurt
chemical_list: D011135:Polysaccharides, Bacterial