alexa Effect of Addition Some Hydrocolloids and Sweeteners on Flow Behavior and Sensory Properties of Papaya-Apricot Nectar Blends | OMICS International
ISSN: 2157-7110

Journal of Food Processing & Technology
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Research Article

Effect of Addition Some Hydrocolloids and Sweeteners on Flow Behavior and Sensory Properties of Papaya-Apricot Nectar Blends

Sharoba AM*, El-Desouky AI and Mahmoud MH

 

Food Science Department, Moshtohor Faculty of Agriculture, Benha University, Egypt

*Corresponding Author:
Dr. Sharoba AM
Food Science Department
Moshtohor Faculty of Agriculture
Benha University, Egypt
Fax:+20132467786
Tel: +201221463079
E-mail: [email protected]

Received date: June 05, 2012; Accepted date: July 25, 2012; Published date: July 29, 2012

Citation: Sharoba AM, El-Desouky AI, Mahmoud MH (2012) Effect of Addition Some Hydrocolloids and Sweeteners on Flow Behavior and Sensory Properties of Papaya-Apricot Nectar Blends. J Food Process Technol 3:170. doi:10.4172/2157-7110.1000170

Copyright: © 2012 Sharoba AM, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

In this study, rheological properties of several food hydrocolloids (guar gum, xanthan gum and arabic gum) and sweeteners (aspartame and stevioside) were evaluated using a rotational viscometer at concentrations of (0.5% and 1.2g/L for hydrocolloids and sweeteners, respectively), Hydrocolloids and sweeteners concentrations were selected depending on preliminary sensory evaluation. The rheological properties for nectar samples were measured at four temperatures (5, 25, 50 and 75°C). The flow behavior of the nectars was characterized as non-Newtonian (pseudoplastic with yield stress). The pseudoplasticity increased due to hydrocolloids addition, while it decreased due to sweeteners addition. Herschel-Bulkley and Bingham rheological models were used to describe the flow behavior of papaya–apricot nectars samples. Addition of aspartame and stevioside reduced the viscosity of nectar samples compared to control nectar samples. Nectar sample contains hydrocolloids had a higher and best sensory and rheological characteristic. Papaya-apricot nectar containing guar gum, xanthan gum or arabic gum had high score in overall all acceptability.

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