The effect of the flower and pine honey on the rheological behavior of kefir was investigated. Major aim was to produce a new functional fermented milk beverages with honey. Soluble solid was changed from 6.37 to 25.28; refractive index values were between 1.342 and 1.374; pH was changed from 4.04 to 4.65 and color values, L of samples were determined as 63.10-73.18. The rheological properties of the samples were determined using a controlled stress rheometer. It was observed that an empirical power-law model was suitable to describe the rheological behavior of kefir with honey with correlation coefficients (R (2)) between 0.991 and 0.96. The apparent viscosity of the kefir with honey decreased with increasing shear rate. Flow behavior index (n) and consistency index (K) values for the kefir with honey ranged from 0.3711 to 0.4691, 130 to 204 mPa s, respectively. The model kefir with honey was found to exhibit non-Newtonian behavior.
The effect of the flower and pine honey on the rheological behavior of kefir was investigated. Major aim was to produce a new functional fermented milk beverages with honey. Soluble solid was changed from 6.37 to 25.28; refractive index values were between 1.342 and 1.374; pH was changed from 4.04 to 4.65 and color values, L of samples were determined as 63.10-73.18. The rheological properties of the samples were determined using a controlled stress rheometer. It was observed that an empirical power-law model was suitable to describe the rheological behavior of kefir with honey with correlation coefficients (R (2)) between 0.991 and 0.96. The apparent viscosity of the kefir with honey decreased with increasing shear rate. Flow behavior index (n) and consistency index (K) values for the kefir with honey ranged from 0.3711 to 0.4691, 130 to 204 mPa s, respectively. The model kefir with honey was found to exhibit non-Newtonian behavior.
