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Rheological interactions of selected hydrocolloid–sugar–milk–emulsifier systems
Author(s) -
BahramParvar Maryam,
Razavi Seyed M. A.
Publication year - 2012
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02918.x
Subject(s) - rheology , carboxymethyl cellulose , guar gum , shear thinning , chemistry , food science , skimmed milk , apparent viscosity , sucrose , sugar , guar , viscosity , consistency index , thickening agent , food additive , materials science , sodium , organic chemistry , polymer science , composite material , thickening
Summary Rheological properties of solutions containing different ratios and concentrations of three hydrocolloids, i.e., basil seed gum (BSG), guar gum and carboxymethyl cellulose (CMC) were investigated. In addition, the effect of sucrose, skim milk powder and emulsifier, as key ice cream constituents, on the rheological properties of selected hydrocolloids was studied. Power law model was used to describe the rheological properties. Results showed that flow behaviour index of selected hydrocolloids, without any additives, was in the range of 0.501–0.789, while consistency coefficient and apparent viscosity of samples varied from 0.052 to 0.750 Pa.s n , and 0.014 to 0.110 Pa.s, respectively. Addition of sucrose and emulsifier to hydrocolloids led to more viscous and more pseudoplastic solutions, whereas skim milk decreased viscosity and pseudoplasticity in some cases. BSG as a new source of hydrocolloid revealed promising results. Synergistic interactions between gums improved the viscosity of solutions, especially in the case of CMC and guar.