Food and Fermentation Industries >

2021 , Vol. 47 >Issue 21: 163 - 169

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.023424

Effect of fenugreek gum on rheological properties of quinoa juice

  • ZHAO Baotang ,
  • LUO Qi ,
  • SHANG Qi ,
  • ZHANG Zhihua ,
  • YANG Fumin ,
  • YANG Farong ,
  • HUANG Jie
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
    2(Animal Husbandry, Pasture and Green Agriculture Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China)

Received date: 2020-01-19

  Revised date: 2021-05-19

  Online published: 2021-11-30

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Abstract

Using fenugreek gum as food additives, this study investigated the effects of fenugreek gum on rheological properties of quinoa juice under different storage conditions (25, 4, -18 ℃). The Carreau-Gahleitner model was used to test the fluidity of the sample. The results showed that R2 of the Carreau-Gahleitner model was above 0.95. The sample of the fenugreek gum-quinoa juice mixture was a pseudoplastic fluid dominated by elasticity (tan δ>1). When the concentration of fenugreek gum was 0.8%, the quinoa juice had better viscosity. The elastic thawing of quinoa juice made the elasticity of fenugreek gum-quinoa juice recover better after quenching The tanδ was the smallest at 4 ℃ and biggest at -18 ℃. This research provides theoretical support for the development and utilization of quinoa juice.

Key words： quinoa; fenugreek gum; rheological; storage conditions; model

Cite this article

ZHAO Baotang , LUO Qi , SHANG Qi , ZHANG Zhihua , YANG Fumin , YANG Farong , HUANG Jie . Effect of fenugreek gum on rheological properties of quinoa juice[J]. Food and Fermentation Industries, 2021 , 47(21) : 163 -169 . DOI: 10.13995/j.cnki.11-1802/ts.023424

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