International Journal of Nutrition and Food Sciences

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Rheological Properties of Some Fruit Spreads

Received: Sep. 30, 2015    Accepted: Oct. 25, 2015    Published: Nov. 10, 2015
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Abstract

Rheological properties of three Smooth homogenized spreads were evaluated at different shear rates (2.29 – 34.35 s-1) using Brookfield rotational viscometer (DVIII Ultra). The spreads were prepared from purees of three fresh fruits, (Guava, Banana and Strawberry). To 100 g of puree; 1 g citric acid, 2 g sugar, 10 g water and 1g of a thickening agent were added and the mixture was homogenized. Xanthan, guar and carboxy methyl cellulose (CMC) gums were used for making three guava spreads, whereas xanthan only was used for making banana and strawberry spreads. Different rheological models were fitted to the data. The effect of temperature on rheological properties of guava, banana and strawberry spreads was studied. All fruit spreads, exhibited non-Newtonian pseudoplastic behavior. Herschel-bulkley (HB) model was the best fit (i.e. highest R2) for data of guava and strawberry spreads followed by Casson and Power law models. Bingham model showed higher values for yield stress of all spreads than those of HB model, whereas those of Cassons’ were the least. Guava spread containing xanthan was more viscous than those containing guar or CMC. In general, spread viscosity decreased as temperature was increased. Heat penetration tests conducted on xanthan-containing spreads packed into flexible PA/PE pouches suggested possible use of such pouches for packaging fruit spreads. Xanthan-containing spreads when subjected to sensory evaluation gained satisfactory scores or butter which indicated panelists’ appreciation for the new products.

DOI 10.11648/j.ijnfs.s.2016050101.13
Published in International Journal of Nutrition and Food Sciences ( Volume 5, Issue 1-1, January 2016 )

This article belongs to the Special Issue Food Engineering and Packaging

Page(s) 14-22
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Fruit Spread, Rheological Models, Viscosity, Heat Penetration, Sensory

References
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[2] Alvarez, M. D., and Canet, W. (2013). Time-independent and time-dependent rheological characterization of vegetable-based infant purees. Journal of Food Engineering, 114(4), 449-464.
[3] Anon (1993). More Solution to Sticky Problems. A guide to getting more from your Brookfield viscometer. Brookfield Engineering Laboratories, Inc., MA. USA.
[4] Coronel, P., Truong, V. D., Simunovic, J., Sandeep, K. P., and Cartwright, G. D. (2005). Aseptic processing of sweetpotato purees using a continuous flow microwave system. Journal of food science, 70(9), E531-E536.
[5] Ditchfield, C., Tadini, C. C., Singh, R., and Toledo, R. T. (2004). Rheological properties of banana puree at high temperatures. International Journal of Food Properties, 7(3), 571-584.
[6] Fasina OO, Farkas BE, Fleming HP. 2003. Thermal and dielectric properties of sweetpotato puree. Int J Food Prop 6:461–72.
[7] Griffin RC Jr. (1987). Retortable plastic packaging. In: Paine, F.A. [ed.]. Modern Processing, Packaging and Distribution Systems of Food. Westport, CT: AVI Publishing Co. p 1–19.
[8] Guerrero, S. N., and Alzamora, S. M. (1997). Effect of pH, temperature and glucose addition on flow behaviour of fruit purées I. Banana purée. Journal of Food Engineering, 33(3), 239-256.
[9] Harper, J.C. and A.F. El Sahrigi (1965). Viscometric behavior of tomato concentrates. J. Appld. Sci. 30: 470.
[10] Kampis A, Bartucz-Kovács O, Hoschke A, Vámos-Vigyázo L. (1984). Changes in peroxidase activity of broccoli during processing and frozen storage. Lebensm- Wiss u-Technol 17(5):293-295.
[11] Lopez - Sanchez, P., Nijsse, J., Blonk, H. C., Bialek, L., Schumm, S., and Langton, M. (2011). Effect of mechanical and thermal treatments on the microstructure and rheological properties of carrot, broccoli and tomato dispersions. Journal of the Science of Food and Agriculture, 91(2), 207-217.
[12] Lopez A. 1987. A complete course in canning and related processes. Book III. Pro-cessing procedure for canned products. Baltimore, Md. The Canning Trade. p. 96.
[13] Maceiras, R., Alvarez, E., and Cancela, M. A. (2007). Rheological properties of fruit purees: Effect of cooking. Journal of Food Engineering, 80(3), 763-769.
[14] Morales‐Blancas, E. F., Chandia, V. E., and Cisneros‐Zevallos, L. (2002). Thermal inactivation kinetics of peroxidase and lipoxygenase from broccoli, green asparagus and carrots. Journal of Food Science, 67(1), 146-154.
[15] Rabie, S.M. (2000). Some rheological studies on carrot, orange, peach and plum nectars. Egypt. J. Appl. Sci. 15(1): 196-213.
[16] Rabie, S.M., A.M. Ali, and A.H. Ahmed (1999). Effect of consistency stabilizing agents on rheological properties and quality of guava nectar. Egypt. J. Appl. Sci., 14 (2): 306 – 317.
[17] Sharoba, A. M., El-Desouky, A. I. And Mahmoud, M.H. (2012). Effect of addition some hydrocolloids and sweeteners on flow behavior and sensory properties of papaya-apricot nectar blends. J. Food Process Technol., 3: 170.
[18] Smith DA, Mccaskey TA, Harris H, Rymal KS. 1982. Improved aseptically filled sweet potato purees. J Food Sci 46:1130–42.
[19] Snedecor, G. W. and W. G. Cochran (2013). Statistical methods. 7th, Ed. The Iowa State Univ., Press Ames, Iowa, USA, p. 50.
[20] Zecher, D. and R. Van Coillie (1992). Cellulose derivatives. In: "Thickening and Gelling Agents for Food" A. Imeson. (ed.) Ch. 3. Blackie Academic and Professional. Glasgow, UK. p. 40-65.
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  • APA Style

    Manal A. Sorour, Samir M. H. Rabie, Asrar Y. I. Mohamed. (2015). Rheological Properties of Some Fruit Spreads. International Journal of Nutrition and Food Sciences, 5(1-1), 14-22. https://doi.org/10.11648/j.ijnfs.s.2016050101.13

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    ACS Style

    Manal A. Sorour; Samir M. H. Rabie; Asrar Y. I. Mohamed. Rheological Properties of Some Fruit Spreads. Int. J. Nutr. Food Sci. 2015, 5(1-1), 14-22. doi: 10.11648/j.ijnfs.s.2016050101.13

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    AMA Style

    Manal A. Sorour, Samir M. H. Rabie, Asrar Y. I. Mohamed. Rheological Properties of Some Fruit Spreads. Int J Nutr Food Sci. 2015;5(1-1):14-22. doi: 10.11648/j.ijnfs.s.2016050101.13

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  • @article{10.11648/j.ijnfs.s.2016050101.13,
      author = {Manal A. Sorour and Samir M. H. Rabie and Asrar Y. I. Mohamed},
      title = {Rheological Properties of Some Fruit Spreads},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {5},
      number = {1-1},
      pages = {14-22},
      doi = {10.11648/j.ijnfs.s.2016050101.13},
      url = {https://doi.org/10.11648/j.ijnfs.s.2016050101.13},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijnfs.s.2016050101.13},
      abstract = {Rheological properties of three Smooth homogenized spreads were evaluated at different shear rates (2.29 – 34.35 s-1) using Brookfield rotational viscometer (DVIII Ultra). The spreads were prepared from purees of three fresh fruits, (Guava, Banana and Strawberry). To 100 g of puree; 1 g citric acid, 2 g sugar, 10 g water and 1g of a thickening agent were added and the mixture was homogenized. Xanthan, guar and carboxy methyl cellulose (CMC) gums were used for making three guava spreads, whereas xanthan only was used for making banana and strawberry spreads. Different rheological models were fitted to the data. The effect of temperature on rheological properties of guava, banana and strawberry spreads was studied. All fruit spreads, exhibited non-Newtonian pseudoplastic behavior. Herschel-bulkley (HB) model was the best fit (i.e. highest R2) for data of guava and strawberry spreads followed by Casson and Power law models. Bingham model showed higher values for yield stress of all spreads than those of HB model, whereas those of Cassons’ were the least. Guava spread containing xanthan was more viscous than those containing guar or CMC. In general, spread viscosity decreased as temperature was increased. Heat penetration tests conducted on xanthan-containing spreads packed into flexible PA/PE pouches suggested possible use of such pouches for packaging fruit spreads. Xanthan-containing spreads when subjected to sensory evaluation gained satisfactory scores or butter which indicated panelists’ appreciation for the new products.},
     year = {2015}
    }
    

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  • TY  - JOUR
    T1  - Rheological Properties of Some Fruit Spreads
    AU  - Manal A. Sorour
    AU  - Samir M. H. Rabie
    AU  - Asrar Y. I. Mohamed
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    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
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    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.s.2016050101.13
    AB  - Rheological properties of three Smooth homogenized spreads were evaluated at different shear rates (2.29 – 34.35 s-1) using Brookfield rotational viscometer (DVIII Ultra). The spreads were prepared from purees of three fresh fruits, (Guava, Banana and Strawberry). To 100 g of puree; 1 g citric acid, 2 g sugar, 10 g water and 1g of a thickening agent were added and the mixture was homogenized. Xanthan, guar and carboxy methyl cellulose (CMC) gums were used for making three guava spreads, whereas xanthan only was used for making banana and strawberry spreads. Different rheological models were fitted to the data. The effect of temperature on rheological properties of guava, banana and strawberry spreads was studied. All fruit spreads, exhibited non-Newtonian pseudoplastic behavior. Herschel-bulkley (HB) model was the best fit (i.e. highest R2) for data of guava and strawberry spreads followed by Casson and Power law models. Bingham model showed higher values for yield stress of all spreads than those of HB model, whereas those of Cassons’ were the least. Guava spread containing xanthan was more viscous than those containing guar or CMC. In general, spread viscosity decreased as temperature was increased. Heat penetration tests conducted on xanthan-containing spreads packed into flexible PA/PE pouches suggested possible use of such pouches for packaging fruit spreads. Xanthan-containing spreads when subjected to sensory evaluation gained satisfactory scores or butter which indicated panelists’ appreciation for the new products.
    VL  - 5
    IS  - 1-1
    ER  - 

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Author Information
  • Food Engineering and Packaging Department, Food Technology Research Institute, Agricultural Research Center (ARC), Giza, Egypt

  • Food Engineering and Packaging Department, Food Technology Research Institute, Agricultural Research Center (ARC), Giza, Egypt

  • Food Engineering and Packaging Department, Food Technology Research Institute, Agricultural Research Center (ARC), Giza, Egypt

  • Section