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Description: In this study, the impact of the viscosity of different syrups at 60?Brix and 40?C on sugar uptake during osmotic dehydration of 1.5 cm thickness mango slices was studied. Nine osmotic solutions were used: Sucrose, Glucose, Fructose, High-fructose-corn-syrup, and an Agave-syrup-model (1% sucrose + 20% glucose + 79% fructose) alone or in combination with Inulin (5%) or Xanthan gum (0.1%, 0.3%). Rheological properties of the OD solutions were measured with a R/S Brookfield rheometer at 40?C. All the simple syrups were Newtonian. Rheology measurements showed that High-fructose-corn-syrup had the highest viscosity value (0.1062 Pa.s), followed by Sucrose (0.0235 Pa.s), Glucose (0.0164 Pa.s) and Fructose (0.0136 Pa.s). Addition of Inulin to the Agave-syrup-model did not modify significantly the viscosity of the syrup. However, the addition of Xanthan gum changed the rheology of the syrup to shear-thinning behavior. Sugar intake correlated negatively with viscosity of the syrups. High-fructose-corn-syrup proved to give the lowest sugar uptake followed by the Agave solutions containing Xanthan gum. Although Agave-model-syrup with Xanthan gum were effective in reducing the sugar intake, their shear-thinning rheology characteristics could make its application difficult to control in agitated conditions used at industrial level.

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Date: 2021-06-11
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Conference name: 5th CIGR International Conference and CSBE-SCGAB AGM 2021, Quebec City,QC, 11-14 May 2021.
Session name: Food 1 - Processing

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Publication type: Presentation
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Language 1: en
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Rights: Canadian Society for Bioengineering
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