RHEOLOGICAL AND SENSORY PROPERTIES OF RED COLORED FRUIT SAUCES PREPARED WITH DIFFERENT HYDROCOLLOIDS
Şelale Kara Yalçınöz, Emine Erçelebi
Pagini: 496-509
Publicat: 6 Jun 2016
Vizualizări: 2,430
Descărcări: 882
Rezumat: Influence of type (locust bean gum (LBG), xanthan (XA), i-carrageenan (i-CARR)) and concentration (0.15%, 0.30%, 0.60%) of hydrocolloids upon rheological properties (consistency index (K), flow index (n), apparent viscosity (napp)) of strawberry, sour cherry and sweet cherry sauces were investigated. Correlation of rheological data and consumer acceptance were done by sensory analyses. Rheological results gave satisfactorily Power law fittings (R2>0.9107). Sauces without hydrocolloid showed Newtonian behavior and, hydrocolloid addition caused a significant (p<0.05) clear shift from Newtonian behavior to Non-Newtonians shear-thinning (n<1) behavior except LBG. As compared to sauces prepared with neutral LBG, addition of hydrocolloid with negative charge (XA and i-CARR) showed better stability and good flow regimes, which may partially accounted by the electrostatic repulsion or higher viscosity. 0.30 % XA concentration was found to be a good alternative to prepare strawberry and sour cherry sauces with not disturbing sliminess and satisfactorily consumer acceptance.
Cuvinte cheie: red fruit, concentrate, hydrocolloid, sauce, rheology, sensory
Citează acest articol: Şelale Kara Yalçınöz, Emine Erçelebi. RHEOLOGICAL AND SENSORY PROPERTIES OF RED COLORED FRUIT SAUCES PREPARED WITH DIFFERENT HYDROCOLLOIDS. Journal of International Scientific Publications: Agriculture & Food 4, 496-509 (2016). https://www.scientific-publications.net/en/article/1001065/
Înapoi la cuprinsul volumului
© 2025 The Author(s). This is an open access article distributed under the terms of the
Creative Commons Attribution License https://creativecommons.org/licenses/by/4.0/, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. This permission does not cover any third party copyrighted material which may appear in the work requested.
Disclaimer: The Publisher and/or the editor(s) are not responsible for the statements, opinions, and data contained in any published works. These are solely the views of the individual author(s) and contributor(s). The Publisher and/or the editor(s) disclaim any liability for injury to individuals or property arising from the ideas, methods, instructions, or products mentioned in the content.
