Effect of hydrocolloids on the rheology of tamarind sauce

Citation
Hs. Gujral et al., Effect of hydrocolloids on the rheology of tamarind sauce, J FD SCI M, 38(4), 2001, pp. 314-318
Citations number
16
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
4
Year of publication
2001
Pages
314 - 318
Database
ISI
SICI code
0022-1155(200107/08)38:4<314:EOHOTR>2.0.ZU;2-F
Abstract
The effects of three different hydrocolloids guar gum, sodium alginate and gum acacia on the flow behaviour properties, serum loss and flow value of t amarind sauce were studied. The hydrocolloids were added to the sauce at di fferent concentrations (0 to 1.5%) and rheology was studied at different te mperatures (20 to 70 degreesC). The power law and Arrhenius equations were used to determine the consistency index, flow behaviour index, Activation e nergy and arrhenius constant. Multiple regression equations were fitted to obtain the consistency index and apparent viscosity. The activation energy of flow for the hydrocolloid containing tamarind sauce samples varied from 2.687 to 23.101 kJ/gmol, Guar gum was found to give maximum consistency ind ex, lower flow values and least serum loss followed by sodium alginate and gum acacia.