Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 6 3 2019 04 21 Effect of gums on dynamic rheology of instant camel yogurt: Optimization using mixture design and Firefly Algorithm Effect of gums on dynamic rheology of instant camel yogurt: Optimization using mixture design and Firefly Algorithm 323 339 735 10.22104/jift.2018.2888.1698 FA Morteza Kashaninejad PhD Student, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Sayyed Mohammad Ali Razavi Professor in food physics and Engineering in Department of Food Science& Technology , Agriculture Faculty , Ferdowsi University of Mashhad, Iran Journal Article 2018 05 09 In this paper, the effect of carboxyl methyl cellulose (CMC), konjac gum (KG) and sage seed gum (SSG) and their mixtures on dynamic rheological properties of the instant camel yogurt samples were investigated, Then, these properties were optimized using mixture design models and firefly algorithm. The results of the stress sweep tests for different samples showed that the elastic modulus (G ') values were greater than viscous modulus (G') indicating behavior essentially like that of solids. Results showed the synergistic effect of these three gums, especially the synergistic effect of SSG and CMC on the critical strain and the yield stress of instant camel yogurt samples. Frequency sweep test results showed that samples had a typical weak gel-like structure behavior at any given frequency and complex viscosity (*) had a linear correlation with frequency. SSG had the most positive effect on k’, k" and k* but the combination with CMC and KG could also improve this effect. All the linear terms in the predicted models for the n’, n" and n* parameters were insignificant (P In this paper, the effect of carboxyl methyl cellulose (CMC), konjac gum (KG) and sage seed gum (SSG) and their mixtures on dynamic rheological properties of the instant camel yogurt samples were investigated, Then, these properties were optimized using mixture design models and firefly algorithm. The results of the stress sweep tests for different samples showed that the elastic modulus (G ') values were greater than viscous modulus (G') indicating behavior essentially like that of solids. Results showed the synergistic effect of these three gums, especially the synergistic effect of SSG and CMC on the critical strain and the yield stress of instant camel yogurt samples. Frequency sweep test results showed that samples had a typical weak gel-like structure behavior at any given frequency and complex viscosity (*) had a linear correlation with frequency. SSG had the most positive effect on k’, k" and k* but the combination with CMC and KG could also improve this effect. All the linear terms in the predicted models for the n’, n" and n* parameters were insignificant (P https://jift.irost.ir/article_735_70484f7a58797ffab5cafc3f77f7fb2f.pdf