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Rheological behavior of syrups containing sugar substitutes

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Abstract

The rheological properties of syrups prepared using bulk sweeteners such as sorbitol and bulking agents like maltodextrin and polydextrose along with aspartame were studied. The apparent viscosity, consistency index, yield stress, and flow behavior index were determined from the shear stress versus shear rate data. The Herschel–Bulkley model was found to adequately describe the flow behavior of the syrups. The activation energy for all the syrups at different concentrations was determined from the Arrhenius equation. The yield stress, flow behavior index, and consistency index were dependent on the temperature and concentration of the syrups. The apparent viscosity increased from 8.8 to 129 mPa·s for sugar and sorbitol syrups, respectively, over the concentration range from 35 to 65%. In general, the rheological characteristic of sorbitol syrup was similar to that of sugar syrup, while syrups made with polydextrose and its mixture with maltodextrin were significantly different from those of sugar syrup.

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Acknowledgements

The authors thank Dr. B.R. Lokesh, Dr. K.N. Gurudatt, heads of the departments, and Dr. V. Prakash, Director of the Institute for their keen interest in the work.

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Authors and Affiliations

  1. Department of Lipid Science and Traditional Foods, Central Food Technological Research Institute, 570013, Mysore, India

    Ramakrishna Chetana & Sunki Reddy Yella Reddy

  2. Department of Central Instrumentation Facilities and Services, Central Food Technological Research Institute, 570013, Mysore, India

    Sripathi Krishnamurthy

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  1. Ramakrishna Chetana
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  2. Sripathi Krishnamurthy
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  3. Sunki Reddy Yella Reddy
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Correspondence to Sunki Reddy Yella Reddy.

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Chetana, R., Krishnamurthy, S. & Yella Reddy, S.R. Rheological behavior of syrups containing sugar substitutes. Eur Food Res Technol 218, 345–348 (2004). https://doi.org/10.1007/s00217-004-0876-7

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  • DOI: https://doi.org/10.1007/s00217-004-0876-7

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