Optimization of Gum Combination in Prebiotic Instant Hot Chocolate Beverage Model System in Terms of Rheological Aspect: Mixture Design Approach

DOĞAN M., Toker O. S., Aktar T., Goksel M.

FOOD AND BIOPROCESS TECHNOLOGY, cilt.6, sa.3, ss.783-794, 2013 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 6 Sayı: 3
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1007/s11947-011-0736-y
  • Dergi Adı: FOOD AND BIOPROCESS TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.783-794
  • Sivas Cumhuriyet Üniversitesi Adresli: Evet

Özet

Mixture design was used to investigate the effects of four different gums (xanthan gum, guar gum, alginate and locust bean gum) and their combinations on the rheological properties of a prebiotic model instant hot chocolate beverage (including 3.5% inulin) and to determine their interactions in the model beverage. Simplex centroid mixture design was applied to predict the physicochemical (soluble solids, pH, colour properties) and rheological parameters (consistency index (K), flow behaviour index (n) and apparent viscosity (eta (50))) of the samples. In the model, the optimum gum combination was found by simplex centroid mixture design as 59% xanthan gum and 41% locust bean gum, and the highest K value was 33.56 Pa s (n) . The increase of guar gum and alginate in the gum mixture caused a decrease in the K value of the sample.