Influence of carboxy methyl cellulose (CMC) and pectin on rheological, physical stability and sensory properties of milk and concentrated jujuba mixture

Abstract

As a functional component, jujuba concentrate can be added to foods with the aim of promoting nutritional value. This study was done to evaluate the rheological, physical stability and sensory properties of milk-jujuba concentrate (MJC) mixture. The rheological properties of MJC mixture affected by different concentrations of pectin and carboxy methyl cellulose (CMC) were investigated by rheometer and zetasizer. According to the results, the best rheological model to describe flow behavior of the samples was ''power law'' with the predominant behavior in most samples being Newtonian and some samples pseudo plastic. Treatment containing pectin-CMC and 2 % jujuba concentrate showed significantly higher qualitative properties (p \ 0.01). Viscosity increased as the amount of concentrate and hydrocolloid increased. Stabilized samples showed decreased f-potential compared to the control (without hydrocolloid).

Stabilization of directly acidified protein drinks by single and mixed hydrocolloids—combining particle size, rheology, tribology, and sensory data

“…As seen in Figure 2, the viscosity of samples with high concentrations of stabilizers (except CMC A) decreased with increasing shear rate indicating non-Newtonian, shear-thinning behavior as also indicated by the flow behavior indices (n) being below 1 (Table 3). This is in agreement with previous research showing that many acidified milk drinks are shear thinning (Janhøj et al, 2008;Karimi et al, 2016) due to the presence of a network structure resulting from protein interaction as well as addition of stabilizer. The lowest flow behavior index and highest consistency coefficient (k) were obtained in the sample with CMC/gellan in high level.…”

“…As seen, the apparent viscosity of samples was increased with increasing concentrations of added stabilizers. Similar results have been obtained in other studies when increasing stabilizer concentrations were used in acidic milk drinks (Arioui et al, 2017;Karimi et al, 2016;Koksoy & Kilic, 2004;Nguyen et al, 2017) and other beverages (Akkarachaneeyakorn & Tinrat, 2015). In the present study, the highest viscosities at a shear rate of 100 s −1 in DAPD were achieved by using the mixed stabilizer systems pectin/guar and pectin/LBG at high concentration followed by CMC B and CMC/gellan at high level (the concentrations of the different hydrocolloids are shown in Table 1).…”

Stabilization of Acidified Whey Drink Made from Buffalo (Bubalus bubalis) Milk with the Addition of Pectin from Mango (Mangifera indica) Peels

“…Viscosity increases with the increase of the concentration of stabilizers such as pectin when added to acidified milk drinks and other drinks (Akkarachaneeyakorn and Tinrat 2015;Arioui et al 2017;Karimi et al 2016;Liu et al 2020). This can also be observed in the present study.…”

Application of Persimmon Pectin with Promising Emulsification Properties as an Acidified Milk Drinks Stabilizer

“…Notably, as they were below the isoelectric point of casein, AMDs prepared without stabilizers (i.e., control) were positively charged (+1.70 ± 0.54 mV). Similarly, the zeta potential of AMDs was around +1 mV without any hydrocolloid [27]. In contrast, the zeta potential of AMDs stabilized with the three pectin stabilizers shifted towards negative values.…”