Journal of Food Processing & Technology

Sharoba AM

Publications

• Research Article
  Effect of Addition Some Hydrocolloids and Sweeteners on Flow Behavior and Sensory Properties of Papaya-Apricot Nectar Blends
  Author(s): Sharoba AM, El-Desouky AI and Mahmoud MHSharoba AM, El-Desouky AI and Mahmoud MH
  
  In this study, rheological properties of several food hydrocolloids (guar gum, xanthan gum and arabic gum) and sweeteners (aspartame and stevioside) were evaluated using a rotational viscometer at concentrations of (0.5% and 1.2g/L for hydrocolloids and sweeteners, respectively), Hydrocolloids and sweeteners concentrations were selected depending on preliminary sensory evaluation. The rheological properties for nectar samples were measured at four temperatures (5, 25, 50 and 75°C). The flow behavior of the nectars was characterized as non-Newtonian (pseudoplastic with yield stress). The pseudoplasticity increased due to hydrocolloids addition, while it decreased due to sweeteners addition. Herschel-Bulkley and Bingham rheological models were used to describe the flow behavior of papaya–apricot nectars samples. Addition of aspartame and stevioside reduced the viscosity of ne.. View More»
  DOI: 10.4172/2157-7110.1000170

  Abstract PDF