Flow and viscoelastic behavior of Iranian starch-based low calorie dessert (Palda)

  • Nazila Abdollahi Kazemi Nezhad
  • Babak Ghanbarzadeh
  • Jalal Dehghannya
Original Paper
  • 48 Downloads

Abstract

This paper is an attempt to study the rheological properties of low-calorie Iranian starch-based dessert (Palda). Sorbitol and carrageenan (kappa, iota and kappa-iota types) were used to produce low-calorie Palda dessert. Time-independent behavior of samples was well described by the Mizrahi–Berk plastic model. All samples showed time-dependent thixotropic or rheopectic behavior, depending on the type and concentration of carrageenan. In addition, the time dependency data fitted well with Weltmann model. The oscillatory shear tests showed that all samples were typical of gel structure with G′ values (elastic behavior) higher than G″ ones (viscous), while showing little dependency upon frequency. The syneresis (%) decreased as a result of the increase in the amount of carrageenan (especially ι-carrageenan). Sensory analysis showed that the sample containing 0.5% κ-carrageenan could be considered as the best formulation.

Keywords

Starch dessert Rheology Modeling Viscoelasticity 

Notes

Acknowledgements

The authors wish to express their gratitude to the Takdane Company (Tabriz, Iran), for providing the facilities and technical assistance for this research.

References

  1. 1.
    J. Vélez-Ruiz, I. Hernando, L. González-Tomás, I. Pérez-Munuera, A. Quiles, A. Tárrega, M.A. Lluch, E. Costell, Flavour Fragr. J. 21(1), 30 (2006)CrossRefGoogle Scholar
  2. 2.
    M.D. Staffolo, A.C.K. Sato, R.L. Cunha, Food Bioprocess Technol. 10(5), 914 (2017)CrossRefGoogle Scholar
  3. 3.
    D. Verbeken, K. Bael, O. Thas, K. Dewettinck, Int. Dairy J. 16(5), 482 (2006)CrossRefGoogle Scholar
  4. 4.
    R.J. Tye, Food Hydrocolloids 2(4), 259 (1988)CrossRefGoogle Scholar
  5. 5.
    M.R. Amiryousefi, S. Razavi, J. Food Eng. 36(3), 385 (2013)CrossRefGoogle Scholar
  6. 6.
    A. Tárrega, L. Durán, E. Costell, Int. Dairy J. 14(4), 345 (2004)CrossRefGoogle Scholar
  7. 7.
    M.A. Rao, in Rheology of Fluid, Semisolid, and Solid Foods (Springer, New York, 2014), pp. 161–229Google Scholar
  8. 8.
    J. de Vries, J. Roy. Soc. Ch. 278, 201 (2002)Google Scholar
  9. 9.
    B. Abu-Jdayil, H. Mohameed, A. Eassa, Carbohydr. Polym. 55(3), 307 (2004)CrossRefGoogle Scholar
  10. 10.
    B. Abu-Jdayil, H.A. Mohameed, Eur. Food Res. Technol. 218(2), 123 (2004)CrossRefGoogle Scholar
  11. 11.
    J.F. Vélez-Ruiz, L. González-Tomás, E. Costell, Eur. Food Res. Technol. 221(3–4), 342 (2005)CrossRefGoogle Scholar
  12. 12.
    A. Tárrega, L. Durán, E. Costell, Int. Dairy J. 16(9), 1104 (2006)CrossRefGoogle Scholar
  13. 13.
    A. Tárrega, L. Durán, E. Costell, Food Hydrocolloids 20(6), 914 (2006)CrossRefGoogle Scholar
  14. 14.
    O.S. Toker, M. Dogan, E. Canıyılmaz, N.B. Ersöz, Y. Kaya, Food Bioprocess Technol. 6(4), 896 (2013)CrossRefGoogle Scholar
  15. 15.
    T. Wang, M. Zhang, Z. Fang, Y. Liu, Z. Gao, Food Bioprocess Technol. 9(5), 849 (2016)CrossRefGoogle Scholar
  16. 16.
    A. Massa, C. González, A. Maestro, J. Labanda, A. Ibarz, J. Texture Stud. 41(4), 532 (2010)CrossRefGoogle Scholar
  17. 17.
    A. Tárrega, L. Durán, E. Costell, J. Food Eng. 78(2), 655 (2007)CrossRefGoogle Scholar
  18. 18.
    D. Verbeken, O. Thas, K. Dewettinck, Food Hydrocolloids 18(5), 817 (2004)CrossRefGoogle Scholar
  19. 19.
    B. Heyman, F. Depypere, C. Delbaere, K. Dewettinck, J. Food Eng. 99(2), 115 (2010)CrossRefGoogle Scholar
  20. 20.
    C.P. Kechinski, A.B. Schumacher, L.D. Marczak, I.C. Tessaro, N.S. Cardozo, Food Hydrocolloids 25(3), 299 (2011)CrossRefGoogle Scholar
  21. 21.
    M.C. Anderson, C. Shoemaker, R. Singh, J. Texture Stud. 37(6), 681 (2006)CrossRefGoogle Scholar
  22. 22.
    M. Sikora, S. Kowalski, P. Tomasik, M. Sady, J. Food Eng. 79(4), 1144 (2007)CrossRefGoogle Scholar
  23. 23.
    M. Nayouf, C. Loisel, J. Doublier, J. Food Eng. 59(2), 209 (2003)CrossRefGoogle Scholar
  24. 24.
    S.M.A. Razavi, M.H. Najafi, Z. Alaee, Int. J. Food Prop. 11(1), 92 (2008)CrossRefGoogle Scholar
  25. 25.
    P.E. Augusto, V. Falguera, M. Cristianini, A. Ibarz, Food Bioprocess Technol. 5(5), 1715 (2012)CrossRefGoogle Scholar
  26. 26.
    N. Cayot, Flavour Fragr. J. 21(1), 25 (2005)CrossRefGoogle Scholar
  27. 27.
    J.L. Doublier, S. Durand, Food Chem. 108(4), 1169 (2008)CrossRefGoogle Scholar
  28. 28.
    G. El-Garawany, M.A. El Salam, Food Chem. 91(2), 261 (2005)CrossRefGoogle Scholar
  29. 29.
    L. Lethuaut, C. Brossard, F. Rousseau, B. Bousseau, C. Genot, Int. Dairy J. 13(8), 631 (2003)CrossRefGoogle Scholar
  30. 30.
    E. Milani, A. Koocheki, Int. J. Dairy Technol. 64(1), 121 (2011)CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC 2017

Authors and Affiliations

  1. 1.Department of Food Science and Technology, Faculty of AgricultureUniversity of TabrizTabrizIran

Personalised recommendations