Rheological and tribological characterization of herbal sweet sauce with different stabilizing systems

IF 2.1 4区 农林科学 Cyta-Journal of Food Pub Date : 2022-08-22 DOI:10.1080/19476337.2022.2107706
Aunchalee Aussanasuwannakul, K. Pondicherry, J. Saengprakai
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引用次数: 2

Abstract

ABSTRACT Rheological and tribological analyses were compared between two polysaccharide-based stabilizing systems (xanthan gum and corn syrup) of a traditional herbal sweet sauce. Imitative testing showed that XG sauces have a greater surface stickiness but lower stringiness than CS sauces. Oscillatory (O) shear tests showed that XG sauce exhibited greater gel strength and elasticity. Between the frequency range 100.0–0.1 rad/s, both sauces showed weak gel characteristics and long-term stability to sedimentation. In rotational (R) shear tests, both sauces displayed the shear-thinning flow behavior. The XG sauce had a higher consistency index (K) and a slightly lower flow behavior index (n). In time-dependent O/R/O measurements, XG sauce showed a lower viscosity under high shear but higher regeneration after 40 s; structural elasticity was comparable under low shear. Type of stabilizing system affected boundary and hydrodynamic lubrication regimes; CS sauce showed greater potential to lower the friction between interacting surfaces.
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不同稳定体系中草药甜酱的流变学和摩擦学特性
摘要比较了传统中草药甜面酱的两种多糖稳定体系(黄原胶和玉米糖浆)的流变学和摩擦学性能。模拟试验表明,XG酱汁比CS酱汁具有更大的表面粘性,但较低的粘稠度。振荡剪切试验表明XG酱具有较高的凝胶强度和弹性。频率范围100.0–0.1之间 rad/s,两种酱汁都表现出弱凝胶特性和对沉淀的长期稳定性。在旋转(R)剪切试验中,两种酱汁都表现出剪切稀化流动行为。XG酱具有较高的稠度指数(K)和略低的流动行为指数(n)。在与时间相关的O/R/O测量中,XG酱在高剪切下表现出较低的粘度,但在40s后表现出较高的再生率;结构弹性在低剪切下相当。受边界和流体动力润滑状态影响的稳定系统类型;CS酱显示出更大的潜力来降低相互作用表面之间的摩擦。
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来源期刊
Cyta-Journal of Food
Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
4.40
自引率
0.00%
发文量
37
期刊介绍: CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.
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