Hydrocolloids in Forming Properties of Cocoa Syrups

Marek Sikora , Lesław Juszczak , Marek Sady


Agar, carrageenan, carboxymethylcellulose (CMC), and xanthan gum at diversified concentrations were used in coca syrup as stabilizer, thickener, and consistency providers. The syrups obtained in the laboratory conditions were compared to the commercial ones. Sensory evaluation of both commercial and laboratory syrups was comparable, however, the latter obtained slightly higher appraisal. Based on the texture profile analyses (TPA), it was concluded that laboratory and commercial syrups had similar textural properties with one exception. Value of stringiness of laboratory syrups was lower. This factor gave an advantage in evaluation of suitability of these products for consumers, who considered it as more comfortable in use. Rheological properties of syrups were compared by the use of Casson's model. Commercial syrups had yield stress (τ o ) in the range of 0.38–3.74 Pa, and Casson's viscosity in the range of 0.50–3.84 Pa s. Laboratory syrups had more diversified rheological properties. It was also concluded that all selected hydrocolloids (CMC, carrageenan, xanthan gum, and agar) were useful, however to different extent, for cocoa syrups production.
Author Marek Sikora (FoFT / DoCT)
Marek Sikora,,
- Department of Carbohydrate Technology
, Lesław Juszczak (FoFT / DoFAaQA)
Lesław Juszczak,,
- Department of Food Analysis and Quality Assessment
, Marek Sady (FoFT / DoAPT)
Marek Sady,,
- Department of Animal Product Technology
Journal seriesInternational Journal of Food Properties, ISSN 1094-2912, e-ISSN 1532-2386, (A 25 pkt)
Issue year2003
Publication size in sheets0.65
URL https://www.tandfonline.com/doi/full/10.1081/JFP-120017817?scroll=top&needAccess=true
Languageen angielski
Score (nominal)0
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2003 = 1.178; WoS Impact Factor: 2006 = 0.785 (2) - 2007=0.891 (5)
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Źródło punktacjibrak na liście KBN
Udział procentowyM. Sikora: 60%
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