Microstructure and rheology of apple jam as influenced by cross‐linked acetylated starch

Tan, Congping; Cui, Bo; Lu, Yanmin; Zhao, Na; Wang, Yin

doi:10.1002/star.201300256

Cited by 7 publications

(9 citation statements)

References 40 publications

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“…increased. These results suggest molecular interactions could form gel structure at low frequency but gave rise to a fragmented structure at a higher frequency [34].…”

Section: Dynamic Rheologymentioning

confidence: 84%

Sugar and no sugar added fruit microalgae-enriched jams: a study about their physicochemical, rheological, and textural properties

Uribe-Wandurraga

Bravo-Villar

Igual

et al. 2021

Eur Food Res Technol

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Jams are preparations of fruits whose main preserving agent is sugar. Due to this, health concerns of consumers have resulted in a sugar reduction, and its replacement using alternative sweeteners and introducing new ingredients enhancing nutritional properties. In this study, four types of fruits jams (plum, strawberry, apple, and peach), with or without sugar, were prepared using two microalgae biomass, Arthrospira platensis (Spirulina) and Chlorella vulgaris, and Dunaliella salina extract as ingredients at different mix levels of concentrations, 0.10%–0.10%–0.05% respectively, for plum; 0.04%–0.00%–0.01 respectively, for strawberry; 0.06%–0.04%–0.00% respectively, for apple and 0.00%–0.01%–0.04% respectively, for peach. Physicochemical, rheological, and textural parameters were evaluated. Substitution of sugar/fructose syrup in the jam’s preparation caused changes in pH values, solid soluble content, and rheological and textural properties compared to sugar jams. Using sugar or sweeteners as isomalt, stevia and sucralose and microalgae biomass or extract showed significant changes in colour coordinates, however, these differences were not perceptible by the human eye. Jams containing microalgae biomass-extract showed higher G', G'', G*, and η* values than their corresponding control samples. All the jams presented weak-gel characteristics, distinguishing fruit jams. However, the results of weak-gel model analysis suggest that the influence of the different ingredients in the food system depends not only on their concentration but also on the interactions in the gel structure. Strawberry and apple jams showed no significant differences between microalgae biomass-extract samples and control samples, for both sugar and no sugar added jams being the best-obtained samples.

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“…increased. These results suggest molecular interactions could form gel structure at low frequency but gave rise to a fragmented structure at a higher frequency [34].…”

Section: Dynamic Rheologymentioning

confidence: 84%

Sugar and no sugar added fruit microalgae-enriched jams: a study about their physicochemical, rheological, and textural properties

Uribe-Wandurraga

Bravo-Villar

Igual

et al. 2021

Eur Food Res Technol

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“…It was suggested that the WPI–APS mixed gel exhibited a stronger gel structure. The rheological properties of the gels varied erratically when the high‐frequency shear substantially damaged the gel structure . Thus, if the gel structure was destroyed at a higher shear frequency, the sample gel would have a greater gel strength.…”

Section: Resultsmentioning

confidence: 99%

Rheology, thermal properties, and microstructure of heat-induced gel of whey protein-acetylated potato starch

Ren

Dong

et al. 2017

Starch - Stärke

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The objective of the present work was to investigate the effects of acetylated potato starch (APS) on the rheological and thermal properties and the microstructure of a heat‐induced gel of whey protein isolate (WPI) using small‐amplitude oscillatory rheometry, differential scanning calorimetry (DSC), dynamic light scattering (DLS), and scanning electron microscopy (SEM). The rheological results indicated that the elastic (G′) and viscous modulus (G″) of the WPI–APS systems increased as the concentrations of APS increased. During heating and cooling, the rheological profiles of the WPI–APS systems exhibited continuous increases in G′ at temperatures more closely related to those observed for WPI rather than APS. DSC results indicated that increasing APS concentration had no influence on the individual phase transition of WPI and APS. An analysis of the Flory–Huggins parameter χ12 suggested an obvious phase separation between WPI and APS in the WPI–APS system. The comprehensive analytical results indicated that the gelatinization for APS was earlier than the denaturation for WPI, contributing to the formation of larger‐sized WPI–APS aggregates. The results could provide a theoretical foundation for food preparation containing WPI and APS.

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“…Different levels of pectin (four levels), sugar (four levels), soluble solid (four levels) and citric acid (four levels) were chosen to explore the influence of them on low-sugar apple jams' rheologies. The levels were chosen referring to Professional Standard of People's Republic of China QB 1388-91 and former works (Lal et al 1998;Cui et al 2011;Tan et al 2014;Garrido et al 2015). Samples of 100 g, therefore, were prepared, varying the levels of soluble solids at 350, 450, 550 and 650 g/kg; sugar at 50, 100, 150 and 200 g/kg; pectin at 5, 10, 15 and 20 g/kg; and citric acid 3, 4, 5 and 6 g/kg.…”

Section: Jam Preparing Processmentioning

confidence: 99%

“…Rheological properties are of great significance for food fluids such as fruit jam, tomato concentrates, and chocolate (Rao and Cooley 1984;Qiu and Rao 1988;Servais et al 2003;Bayod et al 2008;Moraes et al 2011;Tan et al 2014), especially in viewpoint of sensory evaluation (Staffolo et al 2004;Castro et al 2013;Igual et al 2014, Riedel, et al 2015.…”

Section: Introductionmentioning

confidence: 99%

“…In those works, information was given in fragmentary way. Many studies focused on rheological properties from two perspectives: steady-state rheology (Bayod et al 2007;Castro et al 2013;Correa et al 2013;Genevieve et al 2014) and dynamic oscillatory test (Staffolo et al 2004;Cui et al 2011;Tan et al 2014;Garrido et al 2015). Dynamic oscillatory test shows limited rheological information, mainly including storage modulus (G 0 ) and loss modulus (G 00 ).…”

Section: Introductionmentioning

confidence: 99%

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Rheology Study on Low-Sugar Apple Jam by a New Nonlinear Regression Method of Herschel-Bulkley Model

Guo

Zhao

Zhang

et al. 2016

Journal of Food Processing and Preservation

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Structure break was found in shearing process of static prepared low‐sugar apple jam, which is a thixotropic and shear‐thinning fluid. In order to investigated this jam, a new nonlinear regression method of Herschel–Bulkley (H‐B) model without measuring yield stress was set up using R2 as optimizing criterion, and compared with Casson model. Dynamic yield stress was calculated using the regression of downward curve. Casson model was found fit in high shear rate (in one case, R2 0.9986, still lower than H‐B model, 0.9997). Break stress (from 113 to 497 Pa) could be largely increased by soluble solid concentration rising, and dynamic yield stress of H‐B model changed from 0.004 to 20.75 Pa, mainly depending on sugar and soluble solid concentration. Consistency index (24.50–102.3 Pa·sn) was increased with adding soluble solid and decreased with adding sugar. Flow behavior index (0.229–0.363) was increased evidently with adding pectin and sugar. Practical Applications The low‐sugar jams are more nutrition‐reasonable since they generally provide fewer calories, now short of deep research. Rheological properties are of great significance for processed food fluids. Traditional steady‐state test was applied widely in rheologic study of food fluids. However, information under flow curves could not be explored in detail because definition of yield stress was confused for a long time and the most common model of fluid, Herschel–Bulkley model, lacked suitable regression method. Additionally, upward curve was often ignored. In this work, a new simple nonlinear regression of Herschel–Bulkley model was set up without measuring yield stress investigated. Then the influences of ingredients on rheologic properties of low‐sugar apple jam could be investigated in detail. It is expected that the new method and observation would be applied by other rheologic researchers, and it is useful for finding relationships between mouth feel and indexes of Herschel–Bulkley model.

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Microstructure and rheology of apple jam as influenced by cross‐linked acetylated starch

Cited by 7 publications

References 40 publications

Sugar and no sugar added fruit microalgae-enriched jams: a study about their physicochemical, rheological, and textural properties

Sugar and no sugar added fruit microalgae-enriched jams: a study about their physicochemical, rheological, and textural properties

Rheology, thermal properties, and microstructure of heat-induced gel of whey protein-acetylated potato starch

Rheology Study on Low-Sugar Apple Jam by a New Nonlinear Regression Method of Herschel-Bulkley Model

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