The effect of p H , salts and sugars on the rheological properties of cress seed ( L epidium sativum ) gum
Effect of shear rate (15–600 s −1 ), gum concentration (1–2%), pH (3–9), sucrose (10–40%), lactose (5–15%), NaCl (100–300 m m ) and CaCl 2 (5–50 m m ) was evaluated on apparent viscosity ( η a ), flow behaviour index ( n ), consistency coefficient ( K ) and yield stress ( τ 0 ) indices of cress seed...
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Veröffentlicht in: | International journal of food science & technology 2013-12, Vol.48 (12), p.2506-2513 |
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Hauptverfasser: | , , |
Format: | Artikel |
Sprache: | eng |
Online-Zugang: | Volltext |
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Zusammenfassung: | Effect of shear rate (15–600 s
−1
), gum concentration (1–2%),
pH
(3–9), sucrose (10–40%), lactose (5–15%), NaCl (100–300 m
m
) and CaCl
2
(5–50 m
m
) was evaluated on apparent viscosity (
η
a
), flow behaviour index (
n
), consistency coefficient (
K
) and yield stress (
τ
0
) indices of cress seed gum (
CSG
) solutions. Different rheological models were used to fit the experimental data, although the
H
erschel–
B
ulkley model was found the best model. An increase in gum concentration led to an increase in
τ
0
,
η
a
, and
k
and
a
decrease in
n
values. The addition of salts lowered the
k
value; however, the
n
value showed slight significant change. The presence of sugar resulted in the enhancement of
n
,
k
,
τ
0
and
η
ap
values. The existence of yield stress and pseudoplastic behaviour of
CSG
, its stability against salts, wide range of p
H
and synergic effect of sugar make it a good thickener and stabiliser in food formulations. |
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ISSN: | 0950-5423 1365-2621 |
DOI: | 10.1111/ijfs.12242 |