Gama Aggrey P, Hung Yen-Con, Adhikari Koushik
Department of Food Science and Technology, University of Georgia, 1109 Experiment St, Griffin, GA 30223, USA.
Department of Food Science and Technology, Lilongwe University of Agriculture and Natural Resources, P.O. Box 219, Lilongwe, Malawi.
Foods. 2019 Apr 4;8(4):116. doi: 10.3390/foods8040116.
Colloidal stability as well as physicochemical and rheological properties are among the critical determinants of the sensory quality of beverages. The present study investigated the effects of lecithin, xanthan gum, propylene glycol alginate, and their combinations on the colloidal stability and physicochemical/rheological properties of a model peanut-based beverage. A simplex centroid mixture design was applied, and the visual stability, centrifuge stability, physicochemical properties (soluble solids, pH, water activity, color), and rheological parameters (flow behavior and viscosity) of the samples were determined. All the evaluated parameters were significantly affected ( < 0.05) by the type and quantity of emulsifier or stabilizer used. At the 0.5% total usage level, the optimum stabilizer and emulsifier combination was that of 66% xanthan gum and 34% lecithin. A further increase of lecithin in the mixture caused a decrease in the colloidal stability of the sample. Irrespective of emulsifier and stabilizer type and quantity, all samples exhibited shear-thinning flow behavior, with samples containing xanthan gum being more pseudoplastic than the others. The prediction model for the visual stability index found in this study may be used by the industry to formulate similar beverages for better colloidal stability.
胶体稳定性以及物理化学和流变学性质是饮料感官品质的关键决定因素。本研究考察了卵磷脂、黄原胶、藻酸丙二醇酯及其组合对一种基于花生的模型饮料的胶体稳定性和物理化学/流变学性质的影响。采用单纯形重心混合设计，测定了样品的视觉稳定性、离心稳定性、物理化学性质（可溶性固形物、pH值、水分活度、颜色）和流变学参数（流动行为和粘度）。所使用的乳化剂或稳定剂的类型和用量对所有评估参数均有显著影响（<0.05）。在总用量为0.5%时，最佳稳定剂和乳化剂组合是66%黄原胶和34%卵磷脂。混合物中卵磷脂的进一步增加导致样品的胶体稳定性下降。无论乳化剂和稳定剂的类型及用量如何，所有样品均表现出剪切变稀的流动行为，含黄原胶的样品比其他样品更具假塑性。本研究中发现的视觉稳定性指数预测模型可被行业用于配制具有更好胶体稳定性的类似饮料。
