A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum.
A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum.
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DOI：
10.1016/j.foodhyd.2013.04.018
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发表时间：
2014-03
影响因子：
10.7
通讯作者：
Hill SE
中科院分区：
文献类型：
--
作者：
Abson R;Gaddipati SR;Hort J;Mitchell JR;Wolf B;Hill SE
通过挤压蒸煮制备颗粒形式的黄原胶。这种形式的粘度的温度依赖性显示出与淀粉的相似性，由于颗粒的溶胀，随着温度的升高，粘度增加到最大值。将颗粒状和常规分子形式的黄原胶的流变学和与水的混合行为与改性淀粉进行比较。颗粒黄原胶产品以与未糊化淀粉类似的方式与水快速混合，而常规分子黄原胶系统混合不良。使用经验丰富的感官小组，在相等的剪切粘度下比较用三种系统增稠的模型番茄产品。该小组不能区分三种产品的番茄风味，但发现黄原胶产品被认为是明显更稠。这些观察结果与以前的工作是一致的。两种黄原胶产品的盐感都比淀粉增稠系统差。一个假设来解释为什么黄原胶不适合以前假设的混合和感知之间的联系。颗粒形式的黄原胶是由挤出，没有降解的生物聚合物。颗粒形式的黄原胶的悬浮液与水充分混合。用淀粉或两种形式的黄原胶增稠的汤的味道没有区别。黄原胶的混合行为和风味感知之间没有联系。表明黄原胶以特定的方式与唾液相互作用。
A particulate form of xanthan gum was prepared by extrusion cooking. The temperature dependence of the viscosity of this form shows similarities to starch with an increase in viscosity to a maximum with increasing temperature as a result of the swelling of the particles. The rheology and mixing behaviour with water of the particulate and conventional molecular forms of xanthan were compared with a modified starch. The particulate xanthan products mixed rapidly with water in a similar way to ungelatinised starch, whereas conventional molecular xanthan systems mixed poorly. Using an experienced sensory panel, model tomato products thickened with the three systems were compared at equal shear viscosities. The panel could not discriminate between the tomato flavour of the three products, but found that the xanthan products were perceived as being significantly thicker. These observations were consistent with previous work. Salt perception for both xanthan products was poorer than for the starch thickened systems. A hypothesis to explain why xanthan does not fit into the previously postulated link between mixing and perception is presented. Particulate form of xanthan was made by extrusion, no degradation of biopolymer. Suspension of the particulate form of xanthan mixed well with water. No difference in flavour of soups thickened by starch or two forms of xanthan. No link between the mixing behaviour and flavour perception for xanthan. Suggested that xanthan interacts in a specific way with saliva.