Flow and viscoelastic behavior of Iranian starch-based low calorie dessert (Palda)
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This paper is an attempt to study the rheological properties of low-calorie Iranian starch-based dessert (Palda). Sorbitol and carrageenan (kappa, iota and kappa-iota types) were used to produce low-calorie Palda dessert. Time-independent behavior of samples was well described by the Mizrahi–Berk plastic model. All samples showed time-dependent thixotropic or rheopectic behavior, depending on the type and concentration of carrageenan. In addition, the time dependency data fitted well with Weltmann model. The oscillatory shear tests showed that all samples were typical of gel structure with G′ values (elastic behavior) higher than G″ ones (viscous), while showing little dependency upon frequency. The syneresis (%) decreased as a result of the increase in the amount of carrageenan (especially ι-carrageenan). Sensory analysis showed that the sample containing 0.5% κ-carrageenan could be considered as the best formulation.
KeywordsStarch dessert Rheology Modeling Viscoelasticity
The authors wish to express their gratitude to the Takdane Company (Tabriz, Iran), for providing the facilities and technical assistance for this research.