Rheological characterization of thickened protein-based beverages under different food thickeners and setting times.

Unlabelled: The effects of different setting times (15-120 min) on the rheological properties of cold thickened protein-based beverage (PBB) samples prepared with different xanthan gum (XG)-based food thickeners were examined. In this study, four commercial XG-based food thickeners (coded A-D) and three commercial PBB products (whole milk, skim milk, and soybean milk) were used to prepare thickened PBB samples at a 3% thickener concentration. The fastest increases in η values of thickened PBB samples were observed at 15 min, and at longer time periods their η values gradually increased or remained constant with an increase in setting time (15-120 min).