Textural Changes of Xanthan/Sugar Model Systems

Uz aromu i boju, tekstura je jedno od senzorskih karakteristika proizvoda. U ovom radu ispitivan je utjecaj vrste šećera (saharoze i trehaloze) i količine dodanog šećera (30 %, 40 % i 50 %) na promjenu parametara teksture ksantan modelnih sustava. Ispitivani parametri teksture bili su čvrstoća, konzistencija, kohezija i indeks viskoznosti. Povećanjem dodane količine šećera došlo je do povećanja svih parametara teksture. Usporedbom utjecaja tipa šećera, utvrđeno je da je čvrstoća i konzistencija veća u modelnim sustavima s dodatkom saharoze u odnosu na modelne sustave s dodatkom trehaloze. Što se tiče koheziji i indeksa viskoznosti nije utvrđena razlika ovisno o tipu šećera pri istoj dodanoj količini šećera. Rezultati istraživanja pokazali su da je povećanjem dodane količine šećera prilikom pripreme modelnih sustava došlo do linearnog povećanja parametara teksture.Next to flavour and colour, texture is one of sensory characteristics of food products. The aim of this work was to examine the influence of sugars (sucrose and trehalose) and the amount of added sugars (30%, 40% and 50%) on the textural parameters xanthan model systems. Investigated parameters were firmness, consistency, cohesiveness and index of viscosity. With increase of sugars amount addition, increase of textural parameters occurred. Comparison of type of sugar revelled that firmness and consistency of model systems with sucrose addition where higher than firmness and consistency of model systems with trehalose addition. There was no difference in the cohesiveness and viscosity index depending on the type of sugar at the same amount of sugar. The results of the study showed that with the increase of the amount of added sugar, during the preparation of the model systems, linear increase of the textural parameters occurred