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Rheological behavior of syrups containing sugar substitutes

Chetana, R. and Krishnamurthy, S. and Yella Reddy, S. (2004) Rheological behavior of syrups containing sugar substitutes. European Food Research and Technology, 218. pp. 345-348.

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Abstract

<p align="justify">The rheological properties of syrups prepared using bulk sweeteners such as sorbitol and bulking agents like maltodextrin and polydextrose along with aspartame were studied. The apparent viscosity, consistency index,yield stress, and flow behavior index were determined from the shear stress versus shear rate data. The Herschel –Bulkley model was found to adequately describe the flow behavior of the syrups. The activation energy for all the syrups at different concentrations was determined from the Arrhenius equation. The yield stress, flow behavior index, and consistency index were dependent on the temperature and concentration of the syrups. The apparent viscosity increased from 8.8 to 129 mPa·s for sugar and sorbitol syrups, respectively, over the concentration range from 35 to 65%. In general, the rheological characteristic of sorbitol syrup was similar to that of sugar syrup, while syrups made with polydextrose and its mixture with maltodextrin were significantly different from those of sugar syrup.</p>

Item Type: Article
Uncontrolled Keywords: Apparent viscosity Consistency index Yield stress Flow behavior index Activation energy Syrups Sweeteners
Subjects: 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
600 Technology > 08 Food technology > 14 Physical properties > 04 Sweeteners
600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Sep 2005
Last Modified: 09 May 2012 06:58
URI: http://ir.cftri.com/id/eprint/210

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