Physicochemical and rheological characteristics of commercial chili sauces as thickened by modified starch or modified starch/xanthan mixture

Gamonpilas, Chaiwut; Pongjaruvat, Waranit; Fuongfuchat, Asira; Methacanon, Pawadee; Seetapan, Nispa; Thamjedsada, Nutthawee

doi:10.1016/j.jfoodeng.2011.02.024

Cited by 56 publications

(30 citation statements)

References 25 publications

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“…This model was also able to predict the rheological behavior of four commercial chili sauces (Gamonpilas et al, 2011). Moreover, the Herschel-Bulkley The paste has non-Newtonian fluid behavior with pseudoplastic characteristic and the Herschel-Bulkley model proved very efficient in predicting the product's flow curves.…”

Section: Discussionmentioning

confidence: 88%

Tucupi creamy paste: development, sensory evaluation and rheological characterization

et al. 2017

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Tucupi, a fermented product obtained from cassava (Manihot esculenta Crantz) is widely employed in the cuisine of the Northern region of Brazil, however, its industrial application is incipient. This study used tucupi to prepare a creamy paste, which underwent sensory and rheological evaluation. Paste formulations with 5 to 20% concentrated tucupi were obtained. An acceptance test was used to assess the product's acceptability regarding the attributes of color, aroma, flavor, texture, and overall impression. A purchase intention test of the product was also applied. The product's rheology was studied at 25, 40, and 60 °C and the activation energy (E a ) was estimated. The internal preference mapping indicated that the paste formulation with 5% and 10% tucupi were the most accepted by the judge, but only the 10% tucupi paste was characterized. Proportions greater than 15% tucupi influenced negatively in the flavor and texture of the product. Purchase intention test showed that 99% of the judges demonstrated interest in purchasing the product. The product presented 72.7% moisture, 10.4% lipids, 0.5% proteins, 2.1% ashes, 14.3% carbohydrates, and 7.4 μg/g β-carotene. According to the rheological assays, the paste presented characteristics of a pseudoplastic fluid. The Herschel-Bulkley model proved efficient to predict the flow curves for the product in the temperature range tested, for which E a was estimated at 7.49 kJ/mol.

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Section: Discussionmentioning

confidence: 88%

Tucupi creamy paste: development, sensory evaluation and rheological characterization

et al. 2017

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“…These results are in agreement with those previously reported by Mun et al (2009) who replaced the oil content by a paste of modified rice starch and xanthan gum. The shear-thinning behaviour is beneficial for the organoleptic properties of emulsions, in terms of both flavour release and mouth feel (Ma & Boye, 2013), as in the improvement of mixing capability and flowability (Gamonpilas et al, 2011).…”

Section: Steady Flow Behaviourmentioning

confidence: 99%

Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study

Román

Martínez

2015

Food Research International

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“…Xanthan gum is widely used as a thickener to increase the viscosity of food products (Gamonpilas et al, 2011;Lee et al, 2013). One may therefore argue that the observed increase in viscosity was simply a result of the presence of the xanthan gum in the aqueous phase.…”

Section: Influence Of Xanthan On Rheological Propertiesmentioning

confidence: 99%

Design of reduced-fat food emulsions: Manipulating microstructure and rheology through controlled aggregation of colloidal particles and biopolymers

McClements

2015

Food Research International

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The objective of this study was to develop model reduced-calorie food emulsions with desirable textural and optical properties based on controlled aggregation of food-grade colloidal particles and biopolymers. The model food emulsion consisted of fat droplets (5wt.%), starch granules (4wt.%), and xanthan gum (0 to 0.02wt.%) under acidic conditions (pH3). The fat droplets were stabilized by a protein-based emulsifier (whey protein isolate). Fat droplet aggregation was induced by adding anionic xanthan gum to promote bridging flocculation of the cationic protein-coated fat droplets. Thermal processing (95°C) did not have a major impact on fat droplet aggregation, but it did promote starch granule swelling. The structural organization of the fat droplets could be regulated by altering xanthan levels. Relatively small droplet aggregates were formed at low xanthan concentrations that coated the starch granule surfaces. Conversely, large irregular shaped droplet aggregates were formed throughout the system at higher xanthan levels. The rheological and optical properties of the model emulsions could therefore be controlled by altering fat droplet organization. Addition of low levels of xanthan significantly increased the viscosity, yield stress, and complex modulus of the model food emulsions. However, high levels of xanthan led to the formation of large visible aggregates that would negatively impact on sensory quality. This study has important implications for the development of cost-effective and clean-label reduced-fat products with desirable quality attributes, such as dressings and sauces.

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Physicochemical and rheological characteristics of commercial chili sauces as thickened by modified starch or modified starch/xanthan mixture

Cited by 56 publications

References 25 publications

Tucupi creamy paste: development, sensory evaluation and rheological characterization

Tucupi creamy paste: development, sensory evaluation and rheological characterization

Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study

Design of reduced-fat food emulsions: Manipulating microstructure and rheology through controlled aggregation of colloidal particles and biopolymers

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