Study of psyllium effect on conditional and effective viscosity of curd whey

A promising direction in liquid whey processing is its thickening with natural food agents. In this regard, the authors have investigated the possibility of using a plant origin ingredient obtained from the blond psyllium (psyllium) seeds being as a gelling agent. The present work describes psyllium effect on conditional and effective viscosity of systems based on curd whey. It has been found that the introduction of psyllium into the curd whey in the amount from 2.0 to 4.0% results in a nonlinear increase in the conditional viscosity of the systems relative to the added psyllium. The analysis of effective viscosity of the model samples depending on the deformation rate has showed that the samples containing 3.5% psyllium have the best strength properties.