RHEOLOGICAL AND SENSORY PROPERTIES OF RED COLORED FRUIT SAUCES PREPARED WITH DIFFERENT HYDROCOLLOIDS
2016
Selale Kara Yalcinoz | Emine Ercelebi
Influence of type (locust bean gum (LBG), xanthan (XA), i-carrageenan (i-CARR)) and concentration (0.15%, 0.30%, 0.60%) of hydrocolloids upon rheological properties (consistency index (K), flow index (n), apparent viscosity (napp)) of strawberry, sour cherry and sweet cherry sauces were investigated. Correlation of rheological data and consumer acceptance were done by sensory analyses. Rheological results gave satisfactorily Power law fittings (R2>0.9107). Sauces without hydrocolloid showed Newtonian behavior and, hydrocolloid addition caused a significant (p<0.05) clear shift from Newtonian behavior to Non-Newtonians shear-thinning (n<1) behavior except LBG. As compared to sauces prepared with neutral LBG, addition of hydrocolloid with negative charge (XA and i-CARR) showed better stability and good flow regimes, which may partially accounted by the electrostatic repulsion or higher viscosity. 0.30 % XA concentration was found to be a good alternative to prepare strawberry and sour cherry sauces with not disturbing sliminess and satisfactorily consumer acceptance.
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