A comparison of the sensory and rheological properties of different cellulosic fibres for food
A comparison of the sensory and rheological properties of different cellulosic fibres for food
复制标题
DOI：
10.1039/c7fo01495c
复制
发表时间：
2018-02-01
期刊：
影响因子：
6.1
通讯作者：
Foster, Tim J.
中科院分区：
文献类型：
--
作者：
Agarwal, Deepa;Hewson, Louise;Foster, Tim J.
研究了高度缠结的纤维网络形成的不同纤维素微观结构对作为膳食纤维的食品应用的影响。本文报道了微观结构对软木纤维颗粒和纤维化形式的水悬浮液的流变学和感觉行为的影响，并与柑橘纤维进行了比较。纤维素纤维的水悬浮液表现出稳定的粘弹性凝胶样行为，作为频率的函数。纤维素纤维的颗粒形式表现出最低的剪切粘度，与同等浓度的纠缠网络系统相比。为了进一步了解纤维素纤维结构与味觉（盐）感知之间的关系，研究了具有匹配剪切粘度的水悬浮液。提出了一个假设，解释了为什么具有纠缠网络结构的软木纤维素纤维（CTE）延长了味觉。
The impact of different cellulosic microstructures formed by highly entangled fibre networks was studied for food applications as dietary fibre. This paper reports the impact of the microstructure on the rheological and sensory behaviour of the aqueous suspensions of particulate and fibrillated forms of softwood cellulosic fibres, and was compared with citrus fibres. An aqueous suspension of cellulosic fibres shows stable viscoelastic gel-like behaviour as a function of frequency. The particulate form of cellulosic fibres showed the lowest shear viscosity as compared with the entangled network system at comparable concentrations. To provide further insight into the relationship between the structure of cellulosic fibre and taste (salt) perception, an aqueous suspension with matched shear viscosities were studied. A hypothesis to explain why softwood cellulosic fibre (CTE) with an entangled network structure prolongs the taste perception is presented.