THE EFFECT OF NATURAL AND SYNTHETIC SWEETENERS ON RHEOLOGICAL BEHAVIORS OF LOCUST BEAN GUM (LBG) SOLUTIONS

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SAMAVATI V.; RAZAVI S.H.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2007 | Volume:4 | Issue:3 Page(s): 1-7

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Title

THE EFFECT OF NATURAL AND SYNTHETIC SWEETENERS ON RHEOLOGICAL BEHAVIORS OF LOCUST BEAN GUM (LBG) SOLUTIONS

Author(s)

SAMAVATI V. | RAZAVI S.H. | Issue Writer Certificate

Keywords

HYDROCOLLOIDQ2

SWEETENERQ3

RHEOLOGYQ2

LOCUST BEAN GUMQ4

Abstract

In this work, the effect of type and concentration of some SWEETENERs (sucrose, glucose, fructose, aspartame, acesulfame k and neotame) on the rheological properties of LOCUST BEAN GUM solutions in model system include SWEETENERs and HYDROCOLLOID has been investigated. Two level of SWEETENER concentrations were used (10, 20% w/v for sucrose, glucose, fructose, and 0.1, 0.2% w/v for aspartame, acesulfame k, and 0.001, 0.002% w/v 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 LOCUST BEAN GUM depend on type and concentration of SWEETENERs. In these concentrations, the synthetic SWEETENERs had no effect on rheological properties of LOCUST BEAN GUM solution.

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APA: Copy

SAMAVATI, V., & RAZAVI, S.H.. (2007). THE EFFECT OF NATURAL AND SYNTHETIC SWEETENERS ON RHEOLOGICAL BEHAVIORS OF LOCUST BEAN GUM (LBG) SOLUTIONS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 4(3), 1-7. SID. https://sid.ir/paper/72499/en

Vancouver: Copy

SAMAVATI V., RAZAVI S.H.. THE EFFECT OF NATURAL AND SYNTHETIC SWEETENERS ON RHEOLOGICAL BEHAVIORS OF LOCUST BEAN GUM (LBG) SOLUTIONS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2007;4(3):1-7. Available from: https://sid.ir/paper/72499/en

IEEE: Copy

V. SAMAVATI, and S.H. RAZAVI, “THE EFFECT OF NATURAL AND SYNTHETIC SWEETENERS ON RHEOLOGICAL BEHAVIORS OF LOCUST BEAN GUM (LBG) SOLUTIONS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 4, no. 3, pp. 1–7, 2007, [Online]. Available: https://sid.ir/paper/72499/en

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