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Optimization of Gum Combination in Prebiotic Instant Hot Chocolate Beverage Model System in Terms of Rheological Aspect: Mixture Design Approach

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Abstract

Mixture design was used to investigate the effects of four different gums (xanthan gum, guar gum, alginate and locust bean gum) and their combinations on the rheological properties of a prebiotic model instant hot chocolate beverage (including 3.5% inulin) and to determine their interactions in the model beverage. Simplex centroid mixture design was applied to predict the physicochemical (soluble solids, pH, colour properties) and rheological parameters (consistency index (K), flow behaviour index (n) and apparent viscosity (η 50)) of the samples. In the model, the optimum gum combination was found by simplex centroid mixture design as 59% xanthan gum and 41% locust bean gum, and the highest K value was 33.56 Pa sn. The increase of guar gum and alginate in the gum mixture caused a decrease in the K value of the sample.

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Abbreviations

K :

Consistency index (Pa sn)

n :

Flow behaviour index

η 50 :

Apparent viscosity at 50 s−1 (Pa s)

L*:

Brightness

a*:

Redness

b*:

Yellowness

SCMD:

Simplex centroid mixture design

X 1 :

Alginate concentration

X 2 :

Xanthan gum concentration

X 3 :

Locust bean gum concentration

X 4 :

Guar gum concentration

Alg.:

Alginate

GG:

Guar gum

XG:

Xanthan gum

LBG:

Locust bean gum

σ :

Shear stress (Pa)

γ :

Shear rate (s−1)

PHCB:

Prebiotic hot chocolate beverage

β 1 β 2 :

Linear and non-linear constants

BD:

Bulk density (g/l)

°C:

Degree centigrade

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Authors and Affiliations

  1. Food Engineering Department, Faculty of Engineering, Erciyes University, 38039, Kayseri, Turkey

    Mahmut Dogan, Omer S. Toker, Tugba Aktar & Meryem Goksel

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  1. Mahmut Dogan
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  2. Omer S. Toker
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  3. Tugba Aktar
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Correspondence to Mahmut Dogan.

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Dogan, M., Toker, O.S., Aktar, T. et al. Optimization of Gum Combination in Prebiotic Instant Hot Chocolate Beverage Model System in Terms of Rheological Aspect: Mixture Design Approach. Food Bioprocess Technol 6, 783–794 (2013). https://doi.org/10.1007/s11947-011-0736-y

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