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Rheological interactions of the xanthan gum and carboxymethyl cellulose as alternative to pectin in organic acid–sucrose model system: simplex lattice mixture design approach
- Ozgur, Aylin, Dogan, Mahmut, Karaman, Safa
- European food research & technology 2017 v.243 no.6 pp. 1041-1056
- acidity, carboxymethylcellulose, citric acid, food industry, hydrocolloids, models, pectins, regression analysis, rheological properties, tartaric acid, xanthan gum
- In this study, flow properties of ternary hydrocolloid systems were investigated in organic acid–sucrose model systems. For this purpose, xanthan gum, pectin and carboxymethyl cellulose (CMC) that commonly used in food industry as a structure developer were incorporated in organic acid (citric acid or tartaric acid)–sucrose systems depending on a constructed mixture design and some physicochemical characteristics, steady shear and dynamic shear rheological properties of final solutions were investigated. And, optimization was performed to find the maximum and minimum values for each studied parameters using desirability function. Among the hydrocolloids, CMC showed the highest consistency coefficient (K) in citric acid–sucrose and tartaric acid–sucrose model systems compared to xanthan gum and pectin. All mixture components showed significant effect on the studied parameters. The pectin generally decreased the values of steady shear and dynamic oscillatory shear parameters, and it was observed that pectin was the most effective component on the acidity increase in the model systems. Regression models were constructed for each parameter which could be used effectively for the estimation of parameter value in the out of the studied range. It could be said that the CMC may be used instead of the pectin in organic acid–sucrose model systems.