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    Rheological, Textural and Flavour Properties of Yellow Mustard Sauce as Affected by Modified Starch, Xanthan and Guar Gum

    Access Status
    Fulltext not available
    Authors
    Wang, T.
    Zhang, M.
    Fang, Zhongxiang
    Liu, Y.
    Gao, Z.
    Date
    2016
    Type
    Journal Article
    
    Metadata
    Show full item record
    Citation
    Wang, T. and Zhang, M. and Fang, Z. and Liu, Y. and Gao, Z. 2016. Rheological, Textural and Flavour Properties of Yellow Mustard Sauce as Affected by Modified Starch, Xanthan and Guar Gum. Food and Bioprocess Technology. 9 (5): pp. 849-858.
    Source Title
    Food and Bioprocess Technology
    DOI
    10.1007/s11947-016-1673-6
    ISSN
    1935-5130
    School
    School of Public Health
    URI
    http://hdl.handle.net/20.500.11937/49939
    Collection
    • Curtin Research Publications
    Abstract

    Influence of a modified starch-gum thickening system on the rheological, textural and flavour properties of yellow mustard sauce was studied. The rheological measurements indicated that the sauces exhibited a weak gel-like, strong shear thinning behaviour. Dynamic viscoelasticity measurements showed that the sauces with modified starch (MS) and xanthan gum (XG) presented superior viscoelastic properties to those with MS and guar gum (GG) samples. All tested sauces showed non-Newtonian, pseudoplastic and thixotropic fluids characteristics. Parameters such as hardness, springiness, cohesiveness, gumminess and spreadability were used to evaluate the textural properties, and the results indicated that MS/XG was more influential than MS/GG on the textural properties. Sensory analysis suggested that 0.4 % MS/0.3 % XG, 0.4 % MS/0.4 % XG and 0.4 % MS/0.4 % GG were superior thickeners for the yellow mustard sauces. The flavours of these three sample groups with the highest sensory scores and a sample with only MS were analysed by an electronic nose, which showed that the electronic nose was able to distinguish their differences.

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