naa a22 4500 510725708 CHVBK 20180411082934.0 cr unu---uuuuu 180411e20130301xx s 000 0 eng 10.1007/s11947-011-0736-y doi (NATIONALLICENCE)springer-10.1007/s11947-011-0736-y Optimization of Gum Combination in Prebiotic Instant Hot Chocolate Beverage Model System in Terms of Rheological Aspect: Mixture Design Approach [Elektronische Daten] [Mahmut Dogan, Omer Toker, Tugba Aktar, Meryem Goksel] Mixture design was used to investigate the effects of four different gums (xanthan gum, guar gum, alginate and locust bean gum) and their combinations on the rheological properties of a prebiotic model instant hot chocolate beverage (including 3.5% inulin) and to determine their interactions in the model beverage. Simplex centroid mixture design was applied to predict the physicochemical (soluble solids, pH, colour properties) and rheological parameters (consistency index (K), flow behaviour index (n) and apparent viscosity (η 50)) of the samples. In the model, the optimum gum combination was found by simplex centroid mixture design as 59% xanthan gum and 41% locust bean gum, and the highest K value was 33.56Pas n . The increase of guar gum and alginate in the gum mixture caused a decrease in the K value of the sample. Springer Science+Business Media, LLC, 2011 Prebiotic hot chocolate nationallicence Rheology nationallicence Alginate nationallicence Guar nationallicence Xanthan nationallicence Locust bean gum nationallicence Mixture design nationallicence K : Consistency index (Pas n ) nationallicence n : Flow behaviour index nationallicence η 50 : Apparent viscosity at 50s−1 (Pas) nationallicence L * : Brightness nationallicence a * : Redness nationallicence b * : Yellowness nationallicence SCMD : Simplex centroid mixture design nationallicence X 1 : Alginate concentration nationallicence X 2 : Xanthan gum concentration nationallicence X 3 : Locust bean gum concentration nationallicence X 4 : Guar gum concentration nationallicence Alg. : Alginate nationallicence GG : Guar gum nationallicence XG : Xanthan gum nationallicence LBG : Locust bean gum nationallicence σ : Shear stress (Pa) nationallicence γ : Shear rate (s−1) nationallicence PHCB : Prebiotic hot chocolate beverage nationallicence β 1 β 2 : Linear and non-linear constants nationallicence BD : Bulk density (g/l) nationallicence °C : Degree centigrade nationallicence Dogan Mahmut Food Engineering Department, Faculty of Engineering, Erciyes University, 38039, Kayseri, Turkey aut Toker Omer Food Engineering Department, Faculty of Engineering, Erciyes University, 38039, Kayseri, Turkey aut Aktar Tugba Food Engineering Department, Faculty of Engineering, Erciyes University, 38039, Kayseri, Turkey aut Goksel Meryem Food Engineering Department, Faculty of Engineering, Erciyes University, 38039, Kayseri, Turkey aut Food and Bioprocess Technology Springer-Verlag 6/3(2013-03-01), 783-794 1935-5130 6:3<783 2013 6 11947 https://doi.org/10.1007/s11947-011-0736-y text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0736-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Dogan Mahmut Food Engineering Department, Faculty of Engineering, Erciyes University, 38039, Kayseri, Turkey aut NATIONALLICENCE 700 1- Toker Omer Food Engineering Department, Faculty of Engineering, Erciyes University, 38039, Kayseri, Turkey aut NATIONALLICENCE 700 1- Aktar Tugba Food Engineering Department, Faculty of Engineering, Erciyes University, 38039, Kayseri, Turkey aut NATIONALLICENCE 700 1- Goksel Meryem Food Engineering Department, Faculty of Engineering, Erciyes University, 38039, Kayseri, Turkey aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/3(2013-03-01), 783-794 1935-5130 6:3<783 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer