EFFECT OF HYDROCOLLOID TYPE AND CONCENTRATION ON FLOW BEHAVIOUR AND SENSORY PROPERTIES OF URMU MULBERRY (MORUS NIGRA L.) SAUCES: A RESPONSE SURFACE APPROACH
Published: 6 Jun 2016
Abstract: Urmu mulberry sauces were prepared using three commercial hydrocolloids (Locust bean gum (LBG), Xanthan (XA), i-Carrageenan (i-CARR)). Response surface methodology was used to analyze the effect of hydrocolloid type and concentration on rheological responses of consistency (K), flow index (n), apparent viscosity (napp) and sensorial responses of taste, sliminess, consistency and overall acceptability. Significant regression models were obtained with high determination coefficients (R2>0.9554) for rheological responses of sauces prepared with XA and i-CARR. No definite trend was observed for rheological responses sauces prepared with LBG. Greater stability of sauces prepared with negatively charged XA and i-CARR may basically due to the electrostatic repulsion or higher viscosity as compared to sauces prepared with neutral LBG. All sauces took good consumer acceptance. The compromised optimum conditions obtained by numerical integration to prepare Urmu mulberry sauces were: sauces prepared with 0.30 % XA concentration which have good flow characteristics and satisfactorily consumer acceptance.
Keywords: sauce, hydrocolloid, rheology, sensory, optimization
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