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9 .   Influence of different hydrocolloids on the rheological behaviour of low caloric food deserts

Authors: Mircea Oroian

Volume 19, Issue 1;
Pages: 57-65;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

Background: This study is focused on the steady rheological properties of the a-caloric dairy dessert containing carrageenans, agar-agar and xanthan gums characterization. The flow behaviour of the samples was fitted to Power Law, Herschel- Bulckely, Bingam, Sisko and Moore models to see which one is describing better the rheological parameters evolution. The Power Law model is the suitable one for predicting the rheological parameters. All the samples exhibited a pseudoplastic behaviour. The rheological parameters modelling based on the mixture design was made using a 3rd grade polynomial equation with variables, all the models have a regression coefficients greater than 0.99. The optimization of the rheological parameters, in function of the proportion of the hydrocolloids, so the parameters be maximum have lead to 2 combinations.

Keywords: food desert, hydrocolloids, mix design, polynomial model, optimization

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