Rheological Behaviour of Instant Hot Chocolate Beverage: Part 1. Optimization of the Effect of Different Starches and Gums

DOĞAN M., Toker O. S., Goksel M.

FOOD BIOPHYSICS, cilt.6, sa.4, ss.512-518, 2011 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 6 Sayı: 4
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1007/s11483-011-9233-0
  • Dergi Adı: FOOD BIOPHYSICS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.512-518
  • Yıldız Teknik Üniversitesi Adresli: Hayır

Özet

In this study, effects of different starches (tapioca (TS), wheat (WS), corn (CS), potato (PS), modified corn (MCS) and modified potato (MPS)) and gums (xanthan gum (XG), guar gum (GG), alginate (A), salep (S), locust bean gum (LBG) and carrageen (C)) on the rheological properties of model hot chocolate beverage were studied. Swelling power (SP) of the starches and water absorption capacity (WAC) of the gums were determined. Hot chocolate beverages showed pseudoplastic behaviour. Ostwald de Waele model accurately described flow behaviour of each beverage sample. K, n, R-2 values for Ostwald model were in the range of 4.8-160.3 mPa.s(n), 0.5117-0.9745, 0.9972-0.9998, respectively. The highest synergic effect in the model was observed between the interaction of MCS and XG. The XG-PS, XG-TS, XG-CS combinations showed the highest K and viscosity values, respectively.