Stability and dynamic rheological characterization of spread developed based on pistachio oil

Mousazadeh, Morad; Mousavi, Mohammad; Emam‐Djomeh, Zahra; HadiNezhad, Mehri; Rahmati, Naghmeh

doi:10.1016/j.ijbiomac.2013.02.001

Cited by 8 publications

(15 citation statements)

References 38 publications

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“…Amplitude sweep tests were performed at strain 0.01-10% with a fixed frequency of 1 Hz to determine the linear viscoelastic range, where the dynamic parameters (storage modulus (G 0 ) and loss modulus (G 00 )) are independent of the magnitude of applied strain. [8] A constant strain of 0.012% was selected for the frequency sweep test according to the obtained results. Frequency sweep test was also performed at frequency 0.03-15 Hz with a constant strain (0.012%) to investigate the dynamic rheological properties such as G 0 , G 00 , and tan d (G 00 =G 0 ).…”

Section: Dynamic Rheological Measurementsmentioning

confidence: 99%

“…Power-law (Equation 3) and Herschel-Bulkley (Equation (4)) models were applied to obtain the better flow curves for the produced spreads [8] :…”

Section: Dynamic Rheological Measurementsmentioning

confidence: 99%

“…[8] Briefly, 50.0 g of each sample was carefully poured into glass cylinders (100 ml) and then stored at 21 AE 1 C for 3 months. The OO of each sample was expressed as a percentage of the total weight of the butter in the tube (Equation (5)):…”

Section: Stability Evaluationmentioning

confidence: 99%

“…Other researchers pointed out that this force is needed to break down the intermolecular interactions among the dispersed particles in order to initiate flow. [8,11] According to Equations (3) and (4), Herschel-Bulkley and power-law models were used to find the better flow curves for the spreads formulated with different carbohydrate biopolymers. Table 1 shows power-law model with a high determination of coefficient (R 2 , 0.9001-0.9882) was the best equation to fit the shear-rate=shear-stress data.…”

Section: Flow Curves and Rheological Modelsmentioning

confidence: 99%

“…Another study conducted by [7] the showed that the incorporation of both types of maltodextrin gel as fat replacers in reduced-fat spreads led to a substantial increase in values of thixotropy degree, apparent viscosity, elastic moduli, and firmness. Mousazadeh et al [8] also characterized stability and rheology of pistachio oil-spreads stabilized by xanthan gum (XG). Results of these researchers revealed that all the rheological attributes and also physical stability were increased by adding XG to the spreads.…”

Section: Introductionmentioning

confidence: 99%

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Studying the Interaction of Xanthan Gum and Pectin with Some Functional Carbohydrates on the Rheological Attributes of a Low-Fat Spread

Mofid

Mousavi

Emam‐Djomeh

et al. 2014

Journal of Dispersion Science and Technology

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Effects of xanthan gum (XG) (0.1 wt%) and pectin (PE) (0.5 wt%) alone and in combination with different concentrations (0.2 and 0.4 wt%) of locust bean gum (LBG), modified starch (MS), and Na-alginate (ALG) on some of the rheological characteristics of low-fat spreads, including flow behavior curves, rheological modeling, apparent viscosity, rheological modules (storage modulus (G 0 ) and loss modulus (G 00 )), and delta degree (G 00 /G 0 ) were studied. Results showed the power-law model was better than the Herschel-Bulkley model to describe the flow curve of dispersions. The k-value in the power-law model increased with increase in biopolymers concentration in solution. All samples exhibited shear-thinning flow behavior with a low yield stress. Dynamic oscillatory shear test showed that the spreads had a viscoelastic solid behavior with a gel-like structure. The G 0 value was increased by increasing frequency from 0.03 to 15 Hz, while the G 00 and G 00 /G 0 values decreased. Also, MS in combination with XG and PE led to increase the G 0 values of spreads in comparison with ALG and LBG. Moreover, microstructural and stability observations revealed that the spreads prepared with 0.1% XG-0.2% LBG significantly had the highest oiling out.

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Section: Dynamic Rheological Measurementsmentioning

confidence: 99%

“…Power-law (Equation 3) and Herschel-Bulkley (Equation (4)) models were applied to obtain the better flow curves for the produced spreads [8] :…”

Section: Dynamic Rheological Measurementsmentioning

confidence: 99%

Section: Stability Evaluationmentioning

confidence: 99%

Section: Flow Curves and Rheological Modelsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Studying the Interaction of Xanthan Gum and Pectin with Some Functional Carbohydrates on the Rheological Attributes of a Low-Fat Spread

Mofid

Mousavi

Emam‐Djomeh

et al. 2014

Journal of Dispersion Science and Technology

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Influence of Fat and Emulsifier Content on Volatile Release of Butter Aroma Used in Water Phase and Physical Attributes of Model Margarines

Dadalı

Elmacı

2020

Euro J Lipid Sci & Tech

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Margarines are water‐in‐oil (W/O) emulsion‐type products produced with butter aroma. The aim of this study is to investigate the volatile release of the butter aroma compounds used in the water phase of model margarine and sensory properties influenced by the change of fat and emulsifier. A headspace/solid phase microextraction/gas chromatography/mass spectrometry (HS/SPME/GC/MS) system is used for the identification of the volatile compounds. It is determined that high fat content in model margarine samples results in an increase in the release of both 2,3‐butandione and butanoic acid. On the other hand, an increase in fat content reduces the release of butanoic acid ethyl ester and vanillin. In addition, an increase in the emulsifier content of the model margarines results in a decrease in butanoic acid ethyl ester release. The model margarines with 80% fat content have the highest hardness and storage modulus (G′) values. The perception of butter aroma and taste are more intense in high‐fat margarine samples, while fruity aroma and taste, vanilla aroma, and taste perception are higher in low‐fat margarine samples. However, emulsifier content does not affect the sensory properties of the model margarines.Practical Applications: Decreasing high fat content food intake has become increasingly popular among consumers. Thus, in order to meet consumer demands, manufacturers have begun to reduce the fat content of the foods they produce. However, the flavor properties of a product can change as a consequence of fat content reduction. In order to produce a product in accordance with the properties demanded by the consumer, the change in the flavor of that product should be foreseen depending on the change in fat content. This study aimed to determine the volatile compound release and sensory properties of margarine samples due to fat and emulsifier changes. The findings of this study are a guide for the production of low‐fat products.

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Sensorial, textural, and rheological analysis of novel pistachio‐based chocolate formulations by quantitative descriptive analysis

Mousazadeh,

Mousavi,

Emam‐Djomeh

et al. 2023

Food Science & Nutrition

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Principal component analysis (PCA) was used to investigate the effects of pistachio oil (7.5 and 15%), xanthan gum (0 and 0.3%), distillated monoglyceride (0.5 and 1%), and cocoa butter (7.5 and 15%) on the sensorial descriptors of spread based on pistachio oil. The response variables were the most significant spread texture attributes: hardness, graininess, meltability, adhesiveness to spoon, adhesiveness to mouth, spreadability, fluidity, and oiliness. PCA revealed that the first two principal components explained 90% or more of the variance between the data. The first principal component was dominated by the descriptors' adhesiveness and hardness on the positive side and the descriptors' oiliness and fluidness on the negative side. The descriptor spreadability had a high positive loading on the second principal component. Herschel–Balkley and power law models were fitted to confirm the sensory evaluation results on different formulations. In the current research, the power law model seemed to be more accurate for fitting the samples. In terms of the selected texture attributes determined by the sensory evaluation, using component plot, the optimum combination of variables was found as follows: 15 pistachio oil, 7.5% cocoa butter, 0.3% xanthan gum, and 1% distilled monoglyceride that produced desirable spreads that mimic commercial spread.

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Stability and dynamic rheological characterization of spread developed based on pistachio oil

Cited by 8 publications

References 38 publications

Studying the Interaction of Xanthan Gum and Pectin with Some Functional Carbohydrates on the Rheological Attributes of a Low-Fat Spread

Studying the Interaction of Xanthan Gum and Pectin with Some Functional Carbohydrates on the Rheological Attributes of a Low-Fat Spread

Influence of Fat and Emulsifier Content on Volatile Release of Butter Aroma Used in Water Phase and Physical Attributes of Model Margarines

Sensorial, textural, and rheological analysis of novel pistachio‐based chocolate formulations by quantitative descriptive analysis

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