Premium
A RESEARCH NOTE ON INTRINSIC VISCOSITY OF HIGH METHOXYL PECTIN IN DILUTE SOLUTION: INFLUENCE OF SWEETENERS
Author(s) -
SAMAVATI VAHID,
RAZAVI SEYED HADI,
MOUSAVI SEYED MOHAMMAD,
AMINIFAR MEHRNAZ
Publication year - 2007
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2007.00117.x
Subject(s) - aspartame , rheology , chemistry , pectin , viscosity , rheometer , intrinsic viscosity , food science , apparent viscosity , thermodynamics , organic chemistry , polymer , physics
A Brookfield rheometer (Middleboro, MA) was used to investigate the effects of some synthetic sweeteners (aspartame, acesulfame–k, cyclamate and neotame) on intrinsic viscosity of high‐methoxyled pectin (HMP) in dilute solutions. The concentration of these sweeteners were 0.1, 0.2% w/v for aspartame, acesulfame–k and cyclamate, and 0.001, 0.002% w/v for neotame. We used various equations such as Huggins, Kraemer, Tanglertpaibul and Rao equations to assess the best model for the determination of the intrinsic viscosity of HMP. The results showed that the values obtained for intrinsic viscosity were different based on the equation used for estimating the intrinsic viscosity. We found 1‐1/ η rel versus concentration plot as the best model. The results showed that the addition of any of these four synthetic sweeteners at these concentrations had no important effect on the intrinsic viscosity of HMP in solutions.PRACTICAL APPLICATIONS One of the key parameters to measure the rheological behavior of gums is to study intrinsic viscosity. Rheological property is very important for several aspects such as the effect on mouth feeling, texture, structure and other characteristics of food products. Because gums are widely used for modifying the rheological properties of food systems, investigation on the effect of sweeteners on rheological behavior of gums is very important. By this work, we can conclude that the effect of replacing sucrose with acesulfame–k on the rheological property of food products is minimal, and acesulfame–k is a suitable alternative sweetener for sucrose in dietary products.