We provide yogurt texture and flow behavior analysis using both a texture analyzer and a rheometer to evaluate the product’s rheological characteristics. In the texture analysis, we use a compression test on a texture analyzer to measure parameters such as firmness (the peak force required to deform the sample) and cohesiveness (the internal bonding strength indicated by the ratio of areas under compression curves). These tests simulate consumer interaction, offering insights into how the product feels during spooning or mouthfeel.

For flow behavior analysis, we utilize a rheometer to measure the yogurt’s response to shear stress and strain. Viscosity curves are obtained by applying a range of shear rates, revealing how the yogurt flows under different conditions (e.g., during stirring or pouring). In addition, small amplitude oscillatory shear (SAOS) tests are performed by applying low-strain oscillations to the sample. This non-destructive technique provides critical information on the yogurt’s gel strength, storage (G′) and loss (G″) moduli, and overall viscoelastic behavior, which relate to the product’s structural stability and mouthfeel.

Together, these analytical techniques provide a detailed, quantitative understanding of yogurt texture and flow, supporting product development, quality control, and formulation optimization.