Soy Milk Effects and CMC on Soy Dessert and Its Rheological Properties

In this research we have studied the effects of soy milk and CMC on color and rheological properties of soy dessert. Soy milk (10-100 %) and CMC (0, 0.5%) has been used. sample were prepared and kept 2 and 7 days in 4° c then its rheological and color properties were measured by rheometer and image processing ,respectively. Samples with no CMC indicated the most consistency coefficient in 50-60% of soy milk. It increased except 50,60 and 100 % of soy milk after 7 days. Samples containing CMC showed the most consistency coefficient were related to samples with no,10 and 20 % soy milk after 2 and 77 days of storing .variation analysis indicated that unlike samples stored in 7 days , there is no significant relation between soy milk content and consistency coefficient in samples after 2days , while it is significant for samples containing soy milk. It is significant between hydrocolloid content and consistency coefficient in 2ndday unlike 7thday in a steady content of soy milk. Soy dessert is a pseudo plastic fluid and has pseudo plastic behavior with yield stress during different days of storing. Increasing soy milk content, decreasing transparency and redness, increasing yellowish color of samples. They are more when hydrocolloid is used.