Volume 9, Issue 34 (2012)
FSCT 2012, 9(34): 45-51 |
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Investigation of the effect of some sweeteners on rheological properties of food hydrocolloidal solutions. FSCT 2012; 9 (34) :45-51
URL: http://fsct.modares.ac.ir/article-7-3210-en.html
URL: http://fsct.modares.ac.ir/article-7-3210-en.html
Abstract: (5022 Views)
In this paper, the effect of type and concentration of some sweeteners (sucrose, glucose, fructose, aspartame, acesulfame k and neotame) has been investigated on the reheological properties of guar gum solutions in a model system include sweeteners and hydrocolloid. Two level of sweetener concentrations were used (10, 20% for sucrose, glucose, fructose, and 0.1, 0.2% for aspartame, acesulfame k, and 0.001, 0.002% for neotame). The rheological properties were measured by oscillatory rheometer (model MCR-300). The results showed that the effect of sweeteners on rheological properties of guar gum depend on type and concentration of sweeteners. In these concentrations, the synthetic sweeteners had no effect on rheological properties of guar gum solution.
Received: 2010/07/1 | Accepted: 2011/07/1 | Published: 2012/06/30
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