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- Title
Rheological studies of berry sauces with iodine-containing additives.
- Authors
Lystopad, Tamara; Deinychenko, Grygorii; Pasichnyi, Vasyl; Shevchenko, Anastasiia; Zhukov, Yevhenii
- Abstract
Introduction. The purpose of the research: to establish the influence of the addition of seaweed raw materials and the absence of structure-forming agent on the rheological parameters of berry sauces. Materials and methods. Materials of rheological studies were samples of blueberry-cranberry sauce with guelder rose juice with different content of hydrated seaweed and control samples with modified corn starch and xanthan gum. The research of rheological properties was carried out rotational viscometer. Sensory research of sauces was performed on a fivepoint scale based on the weighting factor. Results and discussion. The curves of the effective viscosity on the shear rate of the test specimens are similar to the curves of the control samples in all series of tests. The use of Fucus seaweed increases the viscosity of wild berry sauces without additional structuring agents compared to control samples made from xanthan gum, which is equal for samples with Fucus - 7.32 Pa·s, with xanthan gum - 7.22 Pa·s. The use of seaweed instead of xanthan gum and starch improves the ability of macroscopic systems to independently restore the structure after its destruction, as evidenced by relatively larger values of thixotropy coefficients, namely, the thixotropy coefficient for samples with xanthan gum is - 56.9%, with starch - 64%, with Laminaria - 78.0%, with Undaria pinnatifida - 82.0%. The use of seaweed improves the structural properties of pasteurized objects, which is confirmed by a decrease in the value of the coefficient of consistency, proportional to the viscosity of the sauce samples compared to non-pasteurized samples - for samples with Undaria pinnatifida by 0.84 Pa·s, with Laminaria by 0,20 Pa·s. Addition of up to 8% Laminaria and 3% Fucus and Undaria pinnatifida to hydrated algae does not have a negative effect on organoleptic and rheological parameters. Conclusions. The possibility of production of berry sauces without additional addition of structure forming agents to the recipe is proved.
- Subjects
LAMINARIA; BERRIES; BLUEBERRIES; XANTHAN gum; DEXTRINS; CORNSTARCH; SAUCES; ADDITIVES
- Publication
Ukrainian Food Journal, 2020, Vol 9, Issue 3, p651
- ISSN
2304-974X
- Publication type
Article
- DOI
10.24263/2304-974X-2020-9-3-13