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Rheological Behaviour of Instant Hot Chocolate Beverage: Part 1. Optimization of the Effect of Different Starches and Gums

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Abstract

In this study, effects of different starches (tapioca (TS), wheat (WS), corn (CS), potato (PS), modified corn (MCS) and modified potato (MPS)) and gums (xanthan gum (XG), guar gum (GG), alginate (A), salep (S), locust bean gum (LBG) and carrageen (C)) on the rheological properties of model hot chocolate beverage were studied. Swelling power (SP) of the starches and water absorption capacity (WAC) of the gums were determined. Hot chocolate beverages showed pseudoplastic behaviour. Ostwald de Waele model accurately described flow behaviour of each beverage sample. K, n, R 2 values for Ostwald model were in the range of 4.8–160.3 mPa.sn, 0.5117–0.9745, 0.9972–0.9998, respectively. The highest synergic effect in the model was observed between the interaction of MCS and XG. The XG-PS, XG-TS, XG-CS combinations showed the highest K and viscosity values, respectively.

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Authors and Affiliations

  1. Engineering Collage, Food Engineering Department, Erciyes University, 38039, Kayseri, Turkey

    Mahmut Dogan, Omer Said Toker & Meryem Goksel

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  1. Mahmut Dogan
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  2. Omer Said Toker
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  3. Meryem Goksel
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Correspondence to Mahmut Dogan.

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Dogan, M., Toker, O.S. & Goksel, M. Rheological Behaviour of Instant Hot Chocolate Beverage: Part 1. Optimization of the Effect of Different Starches and Gums. Food Biophysics 6, 512–518 (2011). https://doi.org/10.1007/s11483-011-9233-0

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  • DOI: https://doi.org/10.1007/s11483-011-9233-0

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