Paper Information

Journal:   JOURNAL OF FOOD TECHNOLOGY AND NUTRITION   SPRING 2011 , Volume 8 , Number 2 (30); Page(s) 44 To 51.
 
Paper: 

THE INFLUENCE OF SYNERGISTIC UTILIZATION OF FLAKE TRAGACANTH AND CHITOSAN ON THE RHEOLOGICAL PROPERTIES OF MAYONNAISE

 
 
Author(s):  MANSOURIPOUR SAMAR*, MIZANI MARYAM, MORADI S., ALIMI MAZDAK
 
* SCIENCE AND RESEARCH BRANCH, ISLAMIC AZAD UNIVERSITY, TEHRAN, IRAN
 
Abstract: 
Introduction: Mayonnaise is one of the most widely used sauces in the world and gums are usually used in the industry to stabilize it. In this study, the Influence of Synergistic Utilization of Flake Tragacanth and Chitosan on the Rheological Properties of Mayonnaise was considered and compared to the blank sample contained xanthan and guar gum.
Materials and Methods: mayonnaise samples containing different amounts of flake tragacanth and chitosan and a blank sample were produced. The rheological analysis comprising the evaluation of flow properties and the variations of viscosity in respect of time were carried out by Rheometer.
Results: The results of flow curves showed that all the mayonnaise samples exhibited nonnewtonian, pseudoplastic behavior which fitted by Herschel-bulkley model and the factors related to this model were specified in the samples and blank. All the samples showed thixotropic behavior at the time of testing.
Conclusion: the results showed that flow properties of mayonnaise samples depended on both shear rate and the time. The results indicated that the sample containing 0.16% flake tragacanth and 0.04% chitosan was behaving most similar to the blank and synergistic interaction between the two hydrocolloids was observed, therefore this sample was selected as the superior sample.
 
Keyword(s): CHITOSAN, FLAKE TRAGACANTH, MAYONNAISE, RHEOLOGICAL PROPERTIES
 
References: 
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