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首页> 外文期刊>Journal of Food Science >Optimization of incorporating κ-Carrageenan-based gels on improving cloud stability, physical stability, and viscosity of ready-to-drink mango juice
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Optimization of incorporating κ-Carrageenan-based gels on improving cloud stability, physical stability, and viscosity of ready-to-drink mango juice

机译：优化掺入κ树壳蛋白的凝胶改善云稳定性，物理稳定性和饮用芒果汁的粘度

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摘要

κ-Carrageenan gels were explored for improving the stability of ready-to-drink (RTD) mango juice.RTD mango juice with an acidity of 0.3% and a Brix of 18° was prepared. Two gels, bi-gel and hydrogel, were incorporated in RTD mango juice to study the effect of gel dosage, resting time, and homogenizing time on selected attributes (cloud and physical stability, and viscosity), determined using second-order Box-Behnken design, in combination with response surface methodology. The coefficient of determination values for all models was found to be higher than 90%. The fluid behavior of RTD mango juice after the addition of gels tends to fit Herschel-Bulkley's model. The behavior of RTD mango juice's fluid was found to change from shear thickening to shear thinning after the addition of gels. For hydrogel-based RTD mango juice, maximum cloud stability (3.012 abs), physical stability (66.49%) with minimum viscosity (4120 cP) resulted from optimized conditions of gel dosage (9 mL), resting time (1 h), and homogenizing time (33 s). For RTD mango juice, hydrogel can be preferred over bi-gel due to its melt-in-your-mouth sensation with high physical and cloud stability.
机译：探讨了κ-甲箱胶凝胶，用于提高即用饮料（RTD）芒果汁的稳定性。将酸度的酸度为0.3％，制备18°的酸度。在RTD芒果汁中掺入了两种凝胶，双凝胶和水凝胶，以研究使用二阶Box-Behnken确定的凝胶剂量，休息时间和均质时间对所选属性（云和物理稳定性和粘度）的影响设计，与响应面方法相结合。发现所有模型的确定值系数被发现高于90％。加入凝胶后RTD芒果汁的流体行为倾向于融合Herschel-Bulkley的模型。发现RTD芒果汁的流体的行为从加入凝胶后从剪切增厚改变以剪切稀薄。对于基于水凝胶的RTD芒果汁，最大云稳定性（3.012 ABS），物理稳定性（66.49％）具有最小粘度（4120cP），由凝胶剂量（9mL）的优化条件，静息时间（1小时）和均质化产生时间（33秒）。对于RTD芒果汁，由于其熔融的感觉具有高的物理和云稳定性，水凝胶可以优选在双凝胶上。

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