Hydrocolloids in Forming Properties of Cocoa Syrups
Marek Sikora , Lesław Juszczak , Marek Sady
AbstractAgar, 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.
|Journal series||International Journal of Food Properties, ISSN 1094-2912, e-ISSN 1532-2386, (A 25 pkt)|
|Publication size in sheets||0.65|
|Publication indicators||: 2003 = 1.178; : 2006 = 0.785 (2) - 2007=0.891 (5)|
|Źródło punktacji||brak na liście KBN|
|Udział procentowy||M. Sikora: 60%|
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