Nejatian Mohammad, Jonaidi-Jafari Nematollah, Abbaszadeh Sepideh, Saberian Hamed, Darabzadeh Nazanin, Ghanizadeh Ghader
1Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, 1435916471 Iran.
2Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, PO Box 14115-336, Tehran, Iran.
Food Sci Biotechnol. 2018 Nov 2;28(2):405-412. doi: 10.1007/s10068-018-0496-9. eCollection 2019 Apr.
In this study, the flow behavior and creep parameters of saffron desserts containing gum tragacanth combinations of three species were modeled by the mixture design approach. Flow behavior and creep-recovery experiments were performed and models were predicted for apparent viscosity, consistency index, flow index, instantaneous compliance, and viscoelastic compliance. Five representative samples regarding the range of apparent viscosity at the shear rate of 50 s were subjected to sensory evaluation. According to rheological measurements, the addition of GT species of led to the production of a dessert with a strong structure. Then, two samples with the highest consistency index and the lowest creep parameters were compared with two commercial saffron desserts. The results revealed that the overall acceptance of the two selected samples [containing 4% (w/w) 2.66% (w/w) and 1.33% (w/w) ] was similar to those of the two commercial samples.
在本研究中，采用混合设计方法对含有三种刺梧桐树胶组合的藏红花甜点的流动行为和蠕变参数进行建模。进行了流动行为和蠕变-回复实验，并对表观粘度、稠度指数、流动指数、瞬时柔量和粘弹性柔量进行了模型预测。对剪切速率为50 s时表观粘度范围内的五个代表性样品进行了感官评价。根据流变学测量，添加刺梧桐树胶品种导致生产出具有强结构的甜点。然后，将稠度指数最高和蠕变参数最低的两个样品与两种市售藏红花甜点进行比较。结果表明，两个选定样品[含有4%（w/w）、2.66%（w/w）和1.33%（w/w）]的总体接受度与两种市售样品相似。
