The influence of three kinds of thickening agents including carrageenan, gellan gum, microcrystalline cellulose amount on the stability of oat beverage were investigated by two rapid stability analysis instrument LUMiSizer and Turbiscan, combined with standing observation, centrifugal precipitation, and average particle size. The results showed good inhibition effect of sedimentation with 0.04% of microcrystalline cellulose. In terms of stability prediction, the LUMiSizer and Turbiscan have their own advantages and shortcomings. The centrifuge acceleration of LUMiSizer showed the internal system combination, such as flocculation. The static light scattering of Turbiscan showed the internal components migration under actual gravity, and precisely describes the extent of precipitation and floating.
WANG Cheng-xiang et al
. Research on the effect of thickening on the stability of oat beverage using
rapid stability analysis instrument[J]. Food and Fermentation Industries, 2018
, 44(3)
: 253
.
DOI: 10.13995/j.cnki.11-1802/ts.014159
