Influence of additives on rheological and textural properties of cellulose based fat mimetic-Reference-Cited by-同舟云学术

Influence of additives on rheological and textural properties of cellulose based fat mimetic

Published:2021-08-10 Issue:1 Volume:15 Page:53-63
ISSN:2064-7964
Container-title:Analecta Technica Szegedinensia
language:
Short-container-title:Anal. Tech. Szeged.

Author:

Nikolić Ivana¹^ORCID,Dokić Ljubica¹^ORCID,Šereš Zita¹^ORCID,Šoronja-Simović Dragana¹^ORCID,Maravić Nikola¹^ORCID,Zahorec Jana¹^ORCID

Affiliation:

1. University of Novi Sad, Faculty of Technology Novi Sad, Serbia

Abstract

Cellulose based fat mimetics play important role in substitution of fat in reduced fat food products. Production of food often includes application of additives. This work examines the influence of additives on the obtaining stable fat mimetic based on fibers of microcrystalline cellulose. Applied additives affect to the durability of food products and increase their shelf life. The influence of added additives was observed trough the rheological and textural properties of MCG fat mimetic, thus its further functional characteristics. Increasing concentration of fibers positively influenced to crosslinking during hydration and increased strength and consistency of obtained gel. But, application of small hydrophilic molecules of additives disturbed rheological and textural properties of fat mimetics. Obtained gels were still with the thixotropic behavior, but with significantly reduced viscoelastic properties, consistency, firmness and cohesiveness. Based on results, in the aim to ensure obtaining of stable, cross–linked gel of fat mimetic with adequate rheological, textural and functional properties, the mixture of additives is added after the hydration of fat mimetic gels, because of competition for polar water molecules between small additives molecules and available hydroxyl groups of cellulose chains.

Publisher

University of Szeged

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