Effect of hydrocolloids (arabic xanthan cress seed fenugreek flaxseed and okra gums) at 0 5 and 2 0% concentrations on sweet potato starch pasting viscoelastic textural and thermal properties was studied Rapid Visco Analyzer (RVA) measurements showed that the final viscosity was increased as a function of gum irrespective of their concentration except with cress seed gum Jan 01 2018Viscoelastic and textural analysis revealed that EFP gels containing GG had increased G′ and stiffness (Fig 3C Table 3) which suggested that GG molecules strengthened the protein gel network GG is an uncharged neutral polysaccharide and it was less likely to have strong electrostatic interaction with WPI

Microstructure of a Model Fresh Cheese and

P/F ratio in the model fresh cheese demonstrated having a major impact on textural parameters obtained using a large deformation test The samples processed at a higher P/F ratio obtained higher hardness cohesiveness springiness and fracturability (p 0 05) as shown in Figure2 indicating

of textural and functional properties in meat gels Future research should focus on combined effects of salt substitutes on the rheological and textural characteristics of meat gel systems I INTRODUCTION Interest in healthier foods by today's consumers has led meat technologists to develop new

Aug 13 2016More detailed information on the viscoelastic nature of the gels has been obtained from creep and recovery compliance tests and justifications for the spring damper microstructure has been obtained Smart features such as enhanced stress relaxation behavior with increasing strain have been observed and the same explained based on the proposed

Loss of moisture and changes in textural characteristics often results in significant reduction of product quality (Williams et al 2009) The hardness of basil seed gel after freezing treatment is shown in Fig 4 Based on the experimental results significant changes in the hardness of the basil seed gel was occurred after freezing

P/F ratio in the model fresh cheese demonstrated having a major impact on textural parameters obtained using a large deformation test The samples processed at a higher P/F ratio obtained higher hardness cohesiveness springiness and fracturability (p 0 05) as shown in Figure2 indicating

[PDF] Effect of Gums on Yogurt Characteristics

The effects of xanthan and carrageenan gums at different concentrations on the rheological microbiological chemical and sensory properties of yogurt were studied The viscosity of samples containing gums increased compared to the control sample Yogurt samples with xanthan gum at a concentration of 0 01% showed the highest viscosity during ten days storage

Viscoelasticity is the property of materials that exhibit both viscous and elastic characteristics when undergoing deformation Viscous materials like water resist shear flow and strain linearly with time when a stress is applied Elastic materials strain when stretched and immediately return to their original state once the stress is removed

viscoelastic characteristics of acid-induced whey protein gels Janana Teles de Faria All mixtures evaluated gelled and self-supported gels were obtained except for the gel containing the highest GMP concentration to obtain desirable sensory and textural properties as the food

Viscoelastic and Textural Characteristics of Masa and Tortilla from theWAI was expressed as g of gel / g of dry matter WAC was determined using the method The viscoelastic parameters obtained in the frequency range used were the storage modulus (Gʹ) and loss modulus (Gʹʹ) in kPa and

The viscoelastic behaviours of the gels were analysed using the Burger model The texture analysis demonstrated that the hardness of the HMPH gels was almost 10‐fold higher than that of the HMPC gels In addition the gumminess and chewiness of the HMPH gels were 31 2‐ and 46 1‐fold higher than those of the HMPC gels respectively

The rheological parameters at different salt concentrations were obtained by fitting the shear rate curve Thixotropy property The up and down curves of shear stress as a function of shear rate from 0 1 s−1 to 100 s−1 were obtained using a two-step Steady-State Flow program for 5% SCPs solutions at room temperature Dynamic viscoelastic

The sensory and rheological textural characteristics of heat induced and cold-set mixed whey proteins (WP) – carrageenan (CAR) gels were investigated Mixed gels containing from 3 0 to 6 0 % WP and from 1 0 to 2 0 % of dry CAR were made Sensory and instrumental texture characteristics of mixed gels were determined

Loss of moisture and changes in textural characteristics often results in significant reduction of product quality (Williams et al 2009) The hardness of basil seed gel after freezing treatment is shown in Fig 4 Based on the experimental results significant changes in the hardness of the basil seed gel was occurred after freezing

Sensory and instrumental textural characteristics of mixed

The sensory and rheological textural characteristics of heat induced and cold-set mixed whey proteins (WP) – carrageenan (CAR) gels were investigated Mixed gels containing from 3 0 to 6 0 % WP and from 1 0 to 2 0 % of dry CAR were made Sensory and instrumental texture characteristics of mixed gels were determined

ofgluten on the viscoelastic properties ofstarch pastes and gels These authors found that the addition ofgluten to starch pastes and gels weakened the strength ofboth materials Dynamic rheological data over a frequency range of 0 63–62 9 s)1 showed that 10% corn starch and soybean protein isolate dispersions behaved like a weak gel (Liao et

Particle Size Distribution and Viscoelastic Behavior of French Dressing Containing Two Types of Commercial Waxy Maize Starches M Mizani a* M Yaghoti Moghaddamb M Alimic M Salehifard a Associate Professor of the College of Food Science and Technology Tehran Science and Research Branch Islamic Azad University Tehran Iran

Aug 13 2016More detailed information on the viscoelastic nature of the gels has been obtained from creep and recovery compliance tests and justifications for the spring damper microstructure has been obtained Smart features such as enhanced stress relaxation behavior with increasing strain have been observed and the same explained based on the proposed

After evaluating the quality characteristics of the cooked sausages prepared with different phosphate types the phosphate type that contributed most to the quality characteristics of the cooked sausage was used in the second part of our research in which the mass fraction of P 2 O 5 was reduced from 0 17 to respectively 0 11 0 06 0 03 and

A process for evaluating rheological characteristics of an injectable gel including measuring the flexibility wherein the flexibility is evaluated by measuring the strain at the crossover point of the amplitude sweep The process may include subjecting an injectable gel to oscillating mechanical stresses to determine G′ and G″ as a function of strain (γ) in an amplitude sweep

Comparing the Textural Properties of Surimi and 4 Determination of Gel Textural Characteristics Creep test: To show the viscoelastic behavior of the samples a creep test was performed using a TA-XT2i texture analyzer (S table Micro Systems Surrey UK) 24 h after cooking Prior