Abstract
The shear-thinning low, medium and high-viscosity fiber preparations (0.15–1.05 % psyllium husk, 0.07–0.6 % guar gum, 0.15–1.20 % gum tragacanth, 0.1–0.8 % gum karaya, 0.15–1.05 % high-viscosity Carboxy Methyl Cellulose and 0.1–0.7 % xanthan gum) showed that the consistency coefficient (k) was a function of concentration, the relationship being exponential (R2, 0.87–0.96; P < 0.01). The flow behaviour index (n) (except for gum karaya and CMC) was exponentially related to concentration (R2, 0.61–0.98). The relationship between k and sensory viscosity rating (SVR) was essentially linear in nearly all cases. The SVR could be predicted from the consistency coefficient using the regression equations developed. Also, the relationship of k with fiber concentration would make it possible to identify the concentration of a particular gum required to have desired consistency in terms of SVR.
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Main author thanks National Dairy Research Institute, Karnal, India for the award of Institute Senior Fellowship. Authors do not have any conflict of interest.
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Highlights
• The shear-thinning low, medium and high-viscosity fiber preparations (0.15–1.05 % psyllium husk, 0.07–0.6 % guar gum, 0.15–1.20 % gum tragacanth, 0.1–0.8 % gum karaya, 0.15–1.05 % high-viscosity CMC and 0.1–0.7 % xanthan gum) showed that the consistency coefficient (k) was a function of concentration, the relationship being exponential (R2, 0.87–0.96; P < 0.01).
• The flow behaviour index (n) for psyllium husk, guar gum, gum tragacanth, 0.1- and xanthan gum was exponentially related to concentration (R2, 0.61–0.98).
• The relationship between k and sensory viscosity rating (SVR) was essentially linear in nearly all cases.
• The SVR could be predicted from the consistency coefficient using the regression equations developed.
• The relationship of k with fiber concentration would make it possible to identify the concentration of a particular gum required to have desired consistency in terms of SVR.
Appendix
Appendix
Intensity rating of sensory viscosity of hydrocolloid solutions/dispersions in water
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Arora, S.K., Patel, A.A., Kumar, N. et al. Determination of relationship between sensory viscosity rating and instrumental flow behaviour of soluble dietary fibers. J Food Sci Technol 53, 2067–2076 (2016). https://doi.org/10.1007/s13197-016-2193-0
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DOI: https://doi.org/10.1007/s13197-016-2193-0