Title of article
A comparison of various models for obtaining the intrinsic viscosity of salep gum and sweeteners mixture in dilute solutions
Author/Authors
Samavati, V. university of tehran - Faculty of Agricultural Engineering and Technology - Department of Food Science and Engineering, تهران, ايران , Yarmand, M.S. university of tehran - Faculty of Agricultural Engineering and Technology - Department of Food Science and Engineering, تهران, ايران , Hojjati, M. ramin agriculture and natural resources university of khuzestan - Department of Food Science and Technology, باوي, ايران
From page
1457
To page
1462
Abstract
Rheological methods were applied to study the effect of sweeteners on the intrinsic viscosity of salep in dilute solutions. The concentration of these sweeteners were 0.1, 0.2% w/v for Aspartame, Acesulfame-K and Cyclamate, 0.001, 0.002% w/v for Neotame. Gum was evaluated for intrinsic viscosity by various models i.e. Huggins, Kraemer, Tanglertpaibul and Rao equations. The results showed that the values obtained for intrinsic viscosity were different upon various equations used. The plot of relative viscosity versus gum concentration obtained from Tanglertpaibul and Rao model was found as best model. Synthetic sweeteners in these rages of concentration had no significant effect on intrinsic viscosity of salep gum in solutions.
Keywords
Salep gum , intrinsic viscosity , sweetener , rheology
Journal title
International Food Research Journal
Journal title
International Food Research Journal
Record number
2560009
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