Stability and Rheological Properties of Suspended Pulp Particles Containing Orange Juice Stabilized by Gellan Gum |
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| Authors: | Leila Bagheri Mohammad E. Mousavi Ashkan Madadlou |
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| Affiliation: | 1. Department of Food Science , Islamic Azad University , Sarvestan Branch , Sarvestan , Iran;2. Faculty of Agricultural Engineering and Technology, Department of Food Science, Technology and Engineering , University College of Agriculture and Natural Resources, University of Tehran , Karaj , Iran |
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| Abstract: | Gellan was used to suspend pulp particles in orange juice. Three groups of samples were prepared with 0%, 20%, and 40% orange juice concentrate and supplemented with gellan at different concentrations. A concentration-dependent increase in the size of gellan aggregates and gellan-protein assemblies was observed. Incorporation of gellan into the beverage with 0% juice concentrate changed the rheological behavior of sample to non-Newtonian shear-thinning fluid and increased its surface tension. When juice concentrate proportion was increased from 0% to 20%, the beverage viscosity increased. The highest gellan concentration resulted in a higher yield stress (σ0) value and inhibited the pulp sedimentation completely.  |
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| Keywords: | Fluid gel gellan orange juice pulp rheology |
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