Using a mixture of hydrocolloids to mimic texture and rheological properties of a massive consumption food product

Abstract

Hydrocolloids can be used to overcome the disturbances when designing low‐calorie foods. The aim of this research was to evaluate different formulations containing xanthan gum, pectin, and tapioca starch to simulate rheology and texture of an instant chicken soup by using an augmented simplex lattice‐centroid design. Xanthan gum influenced all studied variables the most. This hydrocolloid yielded the greatest consistency index (K), instrumental spreadability, and sensorial texture attributes. Furthermore, xanthan gum yielded the lowest flux index (n). Xanthan gum‐pectin and xanthan gum‐tapioca starch exhibited synergistic‐antagonist effects depending on the response variable measured. The mixture 26.9% xanthan gum‐11.1% pectin‐62.0% tapioca starch was found to mimic most of the studied variables evaluated in the instant soup. Considering the reduction in starch content, a serving portion of this formulation (250 ml, 12 kcal) represents only 34% calorie intake of an instant chicken soup (35 kcal) and provides 1.9 g soluble dietary fiber. Novelty impact statement Our results would provide a rational on how to mimic the texture and rheology of a food product by means of an adequate experimental design. We could partially replace potato starch by a combination of xanthan gum, pectin, and tapioca starch. A low energy formulation mimicking an instant soup was developed.

Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures

“…This may be because xanthan gum could combine with water molecules, thereby reducing the content of free water in mayonnaise to improve the gel strength of SOB-substituted mayonnaise, resulting in a complex gel matrix with viscoelastic properties [ 21 ]. Meanwhile, the results of this study are consistent with those of Karen-Gisseth et al Compared with pectin and starch, xanthan gum enables a stronger network structure, interacting units, and a high consistency index to be observed in hydrocolloids, which is attributed to the rigidity, rod-like conformation and high molecular weight of xanthan gum [ 22 ]. In addition, the compounded thickener has a stronger thickening effect on SOB-substituted mayonnaise.…”

Rheological characteristics of reconstituted freeze‐dried dragon fruit pulp powder: Effect of concentration and temperature

“…Rheology is a powerful and versatile analytical tool, and it is the study of how materials deform and flow once subjected to normal and tangential stress (Ahmed, 2018). The rheological properties of food also play an important role in designing unit operations for processing, optimizing the process, and manufacturing the high‐quality product (Jiménez‐Sánchez et al, 2017; Ospina‐Casas et al, 2022). Moreover, the rheological property viscosity is also considered a vital physical attribute related to the quality of liquid food products (Pakutsah & Aht‐Ong, 2020).…”