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Effect of Solutes on Rheology of Soy Four and Its Components
Author(s) -
URBANSKI G. E.,
WEI L. S.,
NELSON A. I.,
STEINBERG M. P.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb12716.x
Subject(s) - sucrose , rheology , chemistry , viscosity , sodium , apparent viscosity , aqueous solution , shear rate , food science , chromatography , thermodynamics , organic chemistry , physics
The objective was to investigate the effects of solutes on rheology of soybean beverage components. Mixtures of these components with water and various amounts of sucrose were subject to shear stressshear rate analysis and both apparent viscosities and power law parameters were determined. Sucrose addition decreased “a values” (apparent viscosity) and increased “b values” (degree of Newtonian behavior) of all component suspensions. “A values” showed a minimum at sucrose concentrations of 55–60% of the aqueous phase. Glucose behaved like sucrose. On a weight basis, sodium chloride reduced “a values” and increased “b values” to a greater extent than either sucrose or glucose. In general, addition of solutes reduced the high viscosity of concentrated soy beverages.