Rheological, Textural and Flavour Properties of Yellow Mustard Sauce as Affected by Modified Starch, Xanthan and Guar Gum
Influence of a modified starch-gum thickening system on the rheological, textural and flavour properties of yellow mustard sauce was studied. The rheological measurements indicated that the sauces exhibited a weak gel-like, strong shear thinning behaviour. Dynamic viscoelasticity measurements showed...
| Main Authors: | , , , , |
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| Format: | Journal Article |
| Published: |
2016
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| Online Access: | http://hdl.handle.net/20.500.11937/49939 |
| _version_ | 1848758355143688192 |
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| author | Wang, T. Zhang, M. Fang, Zhongxiang Liu, Y. Gao, Z. |
| author_facet | Wang, T. Zhang, M. Fang, Zhongxiang Liu, Y. Gao, Z. |
| author_sort | Wang, T. |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | Influence of a modified starch-gum thickening system on the rheological, textural and flavour properties of yellow mustard sauce was studied. The rheological measurements indicated that the sauces exhibited a weak gel-like, strong shear thinning behaviour. Dynamic viscoelasticity measurements showed that the sauces with modified starch (MS) and xanthan gum (XG) presented superior viscoelastic properties to those with MS and guar gum (GG) samples. All tested sauces showed non-Newtonian, pseudoplastic and thixotropic fluids characteristics. Parameters such as hardness, springiness, cohesiveness, gumminess and spreadability were used to evaluate the textural properties, and the results indicated that MS/XG was more influential than MS/GG on the textural properties. Sensory analysis suggested that 0.4 % MS/0.3 % XG, 0.4 % MS/0.4 % XG and 0.4 % MS/0.4 % GG were superior thickeners for the yellow mustard sauces. The flavours of these three sample groups with the highest sensory scores and a sample with only MS were analysed by an electronic nose, which showed that the electronic nose was able to distinguish their differences. |
| first_indexed | 2025-11-14T09:42:40Z |
| format | Journal Article |
| id | curtin-20.500.11937-49939 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T09:42:40Z |
| publishDate | 2016 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-499392017-09-13T16:11:44Z Rheological, Textural and Flavour Properties of Yellow Mustard Sauce as Affected by Modified Starch, Xanthan and Guar Gum Wang, T. Zhang, M. Fang, Zhongxiang Liu, Y. Gao, Z. Influence of a modified starch-gum thickening system on the rheological, textural and flavour properties of yellow mustard sauce was studied. The rheological measurements indicated that the sauces exhibited a weak gel-like, strong shear thinning behaviour. Dynamic viscoelasticity measurements showed that the sauces with modified starch (MS) and xanthan gum (XG) presented superior viscoelastic properties to those with MS and guar gum (GG) samples. All tested sauces showed non-Newtonian, pseudoplastic and thixotropic fluids characteristics. Parameters such as hardness, springiness, cohesiveness, gumminess and spreadability were used to evaluate the textural properties, and the results indicated that MS/XG was more influential than MS/GG on the textural properties. Sensory analysis suggested that 0.4 % MS/0.3 % XG, 0.4 % MS/0.4 % XG and 0.4 % MS/0.4 % GG were superior thickeners for the yellow mustard sauces. The flavours of these three sample groups with the highest sensory scores and a sample with only MS were analysed by an electronic nose, which showed that the electronic nose was able to distinguish their differences. 2016 Journal Article http://hdl.handle.net/20.500.11937/49939 10.1007/s11947-016-1673-6 restricted |
| spellingShingle | Wang, T. Zhang, M. Fang, Zhongxiang Liu, Y. Gao, Z. Rheological, Textural and Flavour Properties of Yellow Mustard Sauce as Affected by Modified Starch, Xanthan and Guar Gum |
| title | Rheological, Textural and Flavour Properties of Yellow Mustard Sauce as Affected by Modified Starch, Xanthan and Guar Gum |
| title_full | Rheological, Textural and Flavour Properties of Yellow Mustard Sauce as Affected by Modified Starch, Xanthan and Guar Gum |
| title_fullStr | Rheological, Textural and Flavour Properties of Yellow Mustard Sauce as Affected by Modified Starch, Xanthan and Guar Gum |
| title_full_unstemmed | Rheological, Textural and Flavour Properties of Yellow Mustard Sauce as Affected by Modified Starch, Xanthan and Guar Gum |
| title_short | Rheological, Textural and Flavour Properties of Yellow Mustard Sauce as Affected by Modified Starch, Xanthan and Guar Gum |
| title_sort | rheological, textural and flavour properties of yellow mustard sauce as affected by modified starch, xanthan and guar gum |
| url | http://hdl.handle.net/20.500.11937/49939 |