Influence of additives on rheological and textural properties of cellulose based fat mimetic

Nikolić Ivana and Dokić Ljubica and Šereš Zita and Šoronja-Simović Dragana and Maravić Nikola and Zahorec Jana: Influence of additives on rheological and textural properties of cellulose based fat mimetic. In: Review of faculty of engineering : analecta technica Szegedinensia, (15) 1. pp. 53-63. (2021)

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Abstract

Cellulose based fat mimetics play important role in substitution of fat in reduced fat food products. Production of food often includes application of additives. This work examines the influence of additives on the obtaining stable fat mimetic based on fibers of microcrystalline cellulose. Applied additives affect to the durability of food products and increase their shelf life. The influence of added additives was observed trough the rheological and textural properties of MCG fat mimetic, thus its further functional characteristics. Increasing concentration of fibers positively influenced to crosslinking during hydration and increased strength and consistency of obtained gel. But, application of small hydrophilic molecules of additives disturbed rheological and textural properties of fat mimetics. Obtained gels were still with the thixotropic behavior, but with significantly reduced viscoelastic properties, consistency, firmness and cohesiveness. Based on results, in the aim to ensure obtaining of stable, cross–linked gel of fat mimetic with adequate rheological, textural and functional properties, the mixture of additives is added after the hydration of fat mimetic gels, because of competition for polar water molecules between small additives molecules and available hydroxyl groups of cellulose chains.

Item Type: Article
Journal or Publication Title: Review of faculty of engineering : analecta technica Szegedinensia
Date: 2021
Volume: 15
Number: 1
ISSN: 2064-7964
Page Range: pp. 53-63
Language: English
Related URLs: http://acta.bibl.u-szeged.hu/73166/
Uncontrolled Keywords: Adalékanyag - élelmiszeripar, Élelmiszerkémia
Additional Information: Bibliogr.: p. 62-63. ; ill. ; összefoglalás angol nyelven
Subjects: 02. Engineering and technology
02. Engineering and technology > 02.10. Other engineering and technologies
02. Engineering and technology > 02.10. Other engineering and technologies > 02.10.02. Food and beverages
02. Engineering and technology > 02.10. Other engineering and technologies > 02.10.02. Food and beverages > 02.10.02.02. Food and drink processing
02. Engineering and technology > 02.10. Other engineering and technologies > 02.10.02. Food and beverages > 02.10.02.02. Food and drink processing > 02.10.02.02.01. Food chemistry
Date Deposited: 2021. Aug. 12. 12:40
Last Modified: 2021. Aug. 12. 12:40
URI: http://acta.bibl.u-szeged.hu/id/eprint/73173

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