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Information Journal Paper

Title

INVESTIGATION OF THE EFFECT OF SOME SWEETENERS ON RHEOLOGICAL PROPERTIES OF FOOD HYDROCOLLOIDAL SOLUTIONS

Pages

  45-51

Abstract

 In this paper, the effect of type and concentration of some SWEETENERs (sucrose, glucose, fructose, aspartame, acesulfame k and neotame) has been investigated on the reheological properties of GUAR gum solutions in a model system include SWEETENERs and HYDROCOLLOID. Two level of SWEETENER concentrations were used (10, 20% for sucrose, glucose, fructose, and 0.1, 0.2% for aspartame, acesulfame k, and 0.001, 0.002% for neotame). The rheological properties were measured by oscillatory rheometer (model MCR-300). The results showed that the effect of SWEETENERs on rheological properties of GUAR gum depend on type and concentration of SWEETENERs. In these concentrations, the synthetic SWEETENERs had no effect on rheological properties of GUAR gum solution.

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    • Cite

    APA: Copy

    SAMAVATI, V., YARMAND, M.S., & HOJJATI, M.. (2012). INVESTIGATION OF THE EFFECT OF SOME SWEETENERS ON RHEOLOGICAL PROPERTIES OF FOOD HYDROCOLLOIDAL SOLUTIONS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 9(34), 45-51. SID. https://sid.ir/paper/71911/en

    Vancouver: Copy

    SAMAVATI V., YARMAND M.S., HOJJATI M.. INVESTIGATION OF THE EFFECT OF SOME SWEETENERS ON RHEOLOGICAL PROPERTIES OF FOOD HYDROCOLLOIDAL SOLUTIONS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2012;9(34):45-51. Available from: https://sid.ir/paper/71911/en

    IEEE: Copy

    V. SAMAVATI, M.S. YARMAND, and M. HOJJATI, “INVESTIGATION OF THE EFFECT OF SOME SWEETENERS ON RHEOLOGICAL PROPERTIES OF FOOD HYDROCOLLOIDAL SOLUTIONS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 9, no. 34, pp. 45–51, 2012, [Online]. Available: https://sid.ir/paper/71911/en

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