ArticleFood science and biotechnology2022
Effect of galactomannan addition on rheological, physicochemical, and microbial properties of cultured sour cream.
Article in Food science and biotechnology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed, 17 citations in OpenAlex.
- Optimization of Preparation Conditions and Storage Quality of Sour Cream Fermented byFoods (Basel, Switzerland) · 2025Article
- Molecular characterization of a galactomannan extracted from Tara (Caesalpinia spinosa) seeds.Scientific reports · 2023Article
- Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate.Food science of animal resources · 2023Article
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Authors and funding
1 author at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sour cream is a popular fermented dairy product and galactomannans are widely used in the food industry to improve texture and stability. In this study, it was investigated the effects of different galactomannans (guar gum (GG), locust bean gum (LBG), and GG/LBG) on the rheological, physicochemical, and microbial properties of sour creams. All the sour cream samples had similar pHs (4.55-4.57), acidity (0.83-0.86%), and lactic acid bacteria viable counts (8.08-8.15 log CFU/g) after fermentation. The rheological parameters (η
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