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- Title
Determination of relationship between sensory viscosity rating and instrumental flow behaviour of soluble dietary fibers.
- Authors
Arora, Simran; Patel, A.; Kumar, Naveen; Chauhan, O.
- Abstract
The shear-thinning low, medium and high-viscosity fiber preparations (0.15-1.05 % psyllium husk, 0.07-0.6 % guar gum, 0.15-1.20 % gum tragacanth, 0.1-0.8 % gum karaya, 0.15-1.05 % high-viscosity Carboxy Methyl Cellulose and 0.1-0.7 % xanthan gum) showed that the consistency coefficient (k) was a function of concentration, the relationship being exponential (R, 0.87-0.96; P < 0.01). The flow behaviour index (n) (except for gum karaya and CMC) was exponentially related to concentration (R, 0.61-0.98). The relationship between k and sensory viscosity rating (SVR) was essentially linear in nearly all cases. The SVR could be predicted from the consistency coefficient using the regression equations developed. Also, the relationship of k with fiber concentration would make it possible to identify the concentration of a particular gum required to have desired consistency in terms of SVR.
- Publication
Journal of Food Science & Technology, 2016, Vol 53, Issue 4, p2067
- ISSN
0022-1155
- Publication type
Article
- DOI
10.1007/s13197-016-2193-0