Use of starch/xanthan gum combinations as thickeners of cocoa syrups

Marek Sikora , Lesław Juszczak , Jan Krawontka


The influence of starch‐xanthan thickening systems on the sensory, textural and rheological properties of cocoa syrups was studied. The results of whole and partial sensory analyses of syrups obtained under laboratory conditions were presented and compared to those of commercially available syrups. In the evaluation of texture such parameters as hardness, adhesiveness, cohesiveness, gumminess and stringiness were considered. The results of rheological measurements were presented in the form of flow curves as well as viscosity/time and viscosity/temperature relationships. Flow curves were fitted to the models of Ostwald‐de Waele and Casson, which allowed characterising the syrups under study to non‐Newtonian, pseudoplastic, and thixotropic fluids. It was concluded that the quantity of thickeners used influenced not only rheological, but also textural and sensory properties of the syrups. The decrease of pseudoplasticity and hardness with an increase of xanthan addition was a result of high sugars level in the syrups. This phenomenon was a result of competition between sugars (mono‐, di‐, and oligosaccharides) and hydrocolloids for water molecules in the systems under study.
Author Marek Sikora (FoFT / DoCT)
Marek Sikora,,
- Department of Carbohydrate Technology
, Lesław Juszczak (FoFT / DoFAaQA)
Lesław Juszczak,,
- Department of Food Analysis and Quality Assessment
, Jan Krawontka (FoAE / RE-KSM)
Jan Krawontka,,
Journal seriesNAHRUNG-FOOD, ISSN 0027-769X, (0 pkt, Not active)
Issue year2003
Publication size in sheets0.5
Keywords in EnglishCocoa syrups, Corn, Hydrocolloids, Potato starch, Xanthan
ASJC Classification1106 Food Science
Languageen angielski
Score (nominal)0
Score sourcejournalList
Publication indicators WoS Impact Factor: 2006 = 0.978 (2)
Citation count*
Additional fields
Udział procentowyM. Sikora: 60%
Źródło punktacjibrak na liście KBN
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