Comparative study of rheological and textural behavior of date syrup, date concentrate, Date liquid sugar and sugar solutions.

M Mardani, A Asgar Farahnaky, Gh R Mesbahi, MT Golmakani, M Majzoobi

Research output: Contribution to journalArticle

Abstract

Rheological study of date syrup, date concentrate and date liquid sugar can improve their industrial applications specially for sugar (sucrose) substitution. In this research the rheological behavor of date syrup, date concentrate, date liquid sugar and sucrose solutions was investigated using a Brookfield Viscometer at 50, 55, 60 and 65oBrix, 25oC and shear rate of 80-480 s-1 .The variables were product type and concentration. Moreover, for textural evaluation a texture analyser was used to examine date syrup, date concentrate and date liquid sugar at 50, 60 and 70o Brix. The results showed that the Power law model was suitable to the rheological behavior of all samples and all concentrations. In date syrup by increasing concentration from 50 to 65o Brix, consistency coefficient (K) increased, flow behavior index (n) decreased and the sample became more shear thinning. However, all other samples were Newtonian. Therefore a similar flow type behavior for these three samples is expected in food processings. Among all tested concentrations, the date syrup sample with a Brix of 65 had the highest consistency coefficients. This indcates using date syroup in food formulations, usage level of hydrocolloids can be reduced. These findings were confirmed by texture data.
Original languageUndefined/Unknown
Pages (from-to)47-56
Number of pages10
JournalIranian Journal of Food Science and Technology
Volume13
Issue number52
Publication statusPublished - 2016

Cite this

@article{5e875bf17427481b88879db2ad53531d,
title = "Comparative study of rheological and textural behavior of date syrup, date concentrate, Date liquid sugar and sugar solutions.",
abstract = "Rheological study of date syrup, date concentrate and date liquid sugar can improve their industrial applications specially for sugar (sucrose) substitution. In this research the rheological behavor of date syrup, date concentrate, date liquid sugar and sucrose solutions was investigated using a Brookfield Viscometer at 50, 55, 60 and 65oBrix, 25oC and shear rate of 80-480 s-1 .The variables were product type and concentration. Moreover, for textural evaluation a texture analyser was used to examine date syrup, date concentrate and date liquid sugar at 50, 60 and 70o Brix. The results showed that the Power law model was suitable to the rheological behavior of all samples and all concentrations. In date syrup by increasing concentration from 50 to 65o Brix, consistency coefficient (K) increased, flow behavior index (n) decreased and the sample became more shear thinning. However, all other samples were Newtonian. Therefore a similar flow type behavior for these three samples is expected in food processings. Among all tested concentrations, the date syrup sample with a Brix of 65 had the highest consistency coefficients. This indcates using date syroup in food formulations, usage level of hydrocolloids can be reduced. These findings were confirmed by texture data.",
keywords = "date syrup, date concentrate, date liquid sugar, rheological behavior, textural properties",
author = "M Mardani and Farahnaky, {A Asgar} and Mesbahi, {Gh R} and MT Golmakani and M Majzoobi",
year = "2016",
language = "Undefined/Unknown",
volume = "13",
pages = "47--56",
journal = "Iranian Journal of Food Science and Technology",
issn = "2008-8787",
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TY - JOUR

T1 - Comparative study of rheological and textural behavior of date syrup, date concentrate, Date liquid sugar and sugar solutions.

AU - Mardani, M

AU - Farahnaky, A Asgar

AU - Mesbahi, Gh R

AU - Golmakani, MT

AU - Majzoobi, M

PY - 2016

Y1 - 2016

N2 - Rheological study of date syrup, date concentrate and date liquid sugar can improve their industrial applications specially for sugar (sucrose) substitution. In this research the rheological behavor of date syrup, date concentrate, date liquid sugar and sucrose solutions was investigated using a Brookfield Viscometer at 50, 55, 60 and 65oBrix, 25oC and shear rate of 80-480 s-1 .The variables were product type and concentration. Moreover, for textural evaluation a texture analyser was used to examine date syrup, date concentrate and date liquid sugar at 50, 60 and 70o Brix. The results showed that the Power law model was suitable to the rheological behavior of all samples and all concentrations. In date syrup by increasing concentration from 50 to 65o Brix, consistency coefficient (K) increased, flow behavior index (n) decreased and the sample became more shear thinning. However, all other samples were Newtonian. Therefore a similar flow type behavior for these three samples is expected in food processings. Among all tested concentrations, the date syrup sample with a Brix of 65 had the highest consistency coefficients. This indcates using date syroup in food formulations, usage level of hydrocolloids can be reduced. These findings were confirmed by texture data.

AB - Rheological study of date syrup, date concentrate and date liquid sugar can improve their industrial applications specially for sugar (sucrose) substitution. In this research the rheological behavor of date syrup, date concentrate, date liquid sugar and sucrose solutions was investigated using a Brookfield Viscometer at 50, 55, 60 and 65oBrix, 25oC and shear rate of 80-480 s-1 .The variables were product type and concentration. Moreover, for textural evaluation a texture analyser was used to examine date syrup, date concentrate and date liquid sugar at 50, 60 and 70o Brix. The results showed that the Power law model was suitable to the rheological behavior of all samples and all concentrations. In date syrup by increasing concentration from 50 to 65o Brix, consistency coefficient (K) increased, flow behavior index (n) decreased and the sample became more shear thinning. However, all other samples were Newtonian. Therefore a similar flow type behavior for these three samples is expected in food processings. Among all tested concentrations, the date syrup sample with a Brix of 65 had the highest consistency coefficients. This indcates using date syroup in food formulations, usage level of hydrocolloids can be reduced. These findings were confirmed by texture data.

KW - date syrup

KW - date concentrate

KW - date liquid sugar

KW - rheological behavior

KW - textural properties

M3 - Article

VL - 13

SP - 47

EP - 56

JO - Iranian Journal of Food Science and Technology

JF - Iranian Journal of Food Science and Technology

SN - 2008-8787

IS - 52

ER -