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• W2955160988 abstract "Hydrocolloids are commonly used food additives that help in modification of viscosity, texture and stability of different food products, for example, dressings, meat products, juice, dairy beverages, etc. The application for hydrocolloids is wide, but one of the problems associated with hydrocolloids is that it is difficult to disperse them homogeneously which limits its utilisation to the fullest. This problem can be overcome with the help of mixing hydrocolloid in a High Shear Mixer which facilitates efficient dispersion of hydrocolloid. In this project, the aim was to understand the effect of High Shear Mixer on the properties like viscosity, stability and texture of each hydrocolloid. Various parameters like mixing time, temperature and speed of the mixer were altered and their effect on different concentration of hydrocolloid was observed. Also, the behaviour of hydrocolloids were compared both in water and different food product, for example, apple juice and chocolate milk. The different hydrocolloids used in this project were Xanthan, CMC, Pectin, Gellan and kappa-Carrageenan, which were chosen based on their application in beverage and dairy products. Hydrocolloid solution was prepared in a 25 litres High Shear Mixer by varying different parameters to understand the impact of mixing on the product. Both apple juice and chocolate milk containing hydrocolloids were also prepared in the High Shear Mixer. The produced samples were analysed with the help of a rheometer (viscosity and yield stress) and texture analyser (Stevens value). Stability tests were performed for chocolate milk with the help of centrifugation. Altering parameters like mixing speed, temperature and time have an influence on the viscosity and texture of the hydrocolloid solution. In general, at low concentration of hydrocolloids in water, no effect of time, temperature and speed of mixing was observed, as the viscosity of the system was very low. While at higher concentration,mixing time and temperature were important parameters as it affected both the viscosity and texture of the hydrocolloid solution. Further, the observed behaviour of hydrocolloids in water was different from their behaviour when they were dispersed in the food matrix. Hydrocolloids can be affected by different factors like pH, ions, sugar, proteins, etc. in food which influences their properties. (Less)" @default.
• W2955160988 created "2019-07-12" @default.
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• W2955160988 date "2019-01-01" @default.
• W2955160988 modified "2023-09-27" @default.
• W2955160988 title "The Effect of High Shear Mixers on Functionality of non-starch-based hydrocolloids" @default.
• W2955160988 hasPublicationYear "2019" @default.
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