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Effects of Calcium and pH on Rheological Thermal Resistance of Composite Xanthan Gum and High-Methoxyl Apple Pectin Matrices Featuring Dysphagia-Friendly Consistency
Yang, H.; Chou, L.-Y.; Hua, C.-C. Effects of Calcium and pH on Rheological Thermal Resistance of Composite Xanthan Gum and High-Methoxyl Apple Pectin Matrices Featuring Dysphagia-Friendly Consistency. Foods2024, 13, 90.
Yang, H.; Chou, L.-Y.; Hua, C.-C. Effects of Calcium and pH on Rheological Thermal Resistance of Composite Xanthan Gum and High-Methoxyl Apple Pectin Matrices Featuring Dysphagia-Friendly Consistency. Foods 2024, 13, 90.
Yang, H.; Chou, L.-Y.; Hua, C.-C. Effects of Calcium and pH on Rheological Thermal Resistance of Composite Xanthan Gum and High-Methoxyl Apple Pectin Matrices Featuring Dysphagia-Friendly Consistency. Foods2024, 13, 90.
Yang, H.; Chou, L.-Y.; Hua, C.-C. Effects of Calcium and pH on Rheological Thermal Resistance of Composite Xanthan Gum and High-Methoxyl Apple Pectin Matrices Featuring Dysphagia-Friendly Consistency. Foods 2024, 13, 90.
Abstract
High-methoxyl apple pectin (AP) derived from apple was employed as the main ingredient facilitating rheological modification features for developing dysphagia-friendly fluidized alimentary matrices. Xanthan gum (XG) was also included as a composite counterpart to modify the viscoelastic properties of the thickened system under different thermal processes. The results indicate that AP is extremely sensitive to thermal processing, and the viscosity is greatly depleted under a neutral pH level. Moreover, the inclusion of calcium ions echoed a modification effect on the rheological properties of AP, and both the elastic property and viscosity value are promoted after thermal processing. The modification effect of viscoelastic properties (Gʹ and Gʹʹ) is observed while XG is incorporated into the composite formula. By promoting the XG ratio from 7: 3 to 6: 4 (AP: XG), it triggers the rheological transformation from a liquid-like form to a solid-like state, and the viscosity value shows that the AP-XG composite system exhibits better thermal stability after thermal processing. The ambient modifiers of pH (pH < 4) and calcium chloride concentration (7.5%) with an optimal AP-XG ratio of 7:3 lead to weak-gel-like behavior (Gʹʹ < Gʹ), helping to maintain the texture properties of dysphagia-friendly features similar to those prior to the thermal processing.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
