Open AccessXylo‐oligosaccharides as texture modifier compounds in aqueous media and in combination with food thickeners
Author(s) -
Penksza Péter,
Juhász Réka,
SzabóNótin Beatrix,
Sipos László
Publication year - 2020
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1177
Subject(s) - rheology , food science , xanthan gum , gelatin , chemistry , locust bean gum , oligosaccharide , viscosity , sucrose , aqueous solution , sugar , ingredient , thickening agent , thickening , organic chemistry , materials science , polymer science , composite material
Present study introduces the previously not‐described rheological properties of a nondigestible oligosaccharide: xylo‐oligosaccharide which is a novel food ingredient in Europe. Significant differences were observed among viscosity of solutions of different formulas (liquid or powder) of XOS. Thickening potential of XOS in aqueous media compared to that of sucrose (Suc) or fructo‐oligosaccharides strongly depends on utilization level: At low concentration, XOS proved to be weaker while at high concentration to be stronger than fructo‐oligosaccharides. Differences in viscosity of XOS, FOS, and sucrose were much higher at below 60°C than at higher temperatures. Storage and loss modulii of xanthan gum gels were not influenced while those of locust bean gum were affected negatively by XOS addition. Addition of XOS at low concentrations did not decrease gelatin gel strength but increased gelatin gel stability against mechanical stress. XOS proved to have different rheological behavior from previously used oligosaccharides.