title: Determination of relationship between sensory viscosity rating and instrumental flow behaviour of soluble dietary fibers.
abstract: The shear-thinning low, medium and high-viscosity fiber preparations (0.15-1.05 % psyllium husk, 0.07-0.6 % guar gum, 0.15-1.20 % gum tragacanth, 0.1-0.8 % gum karaya, 0.15-1.05 % high-viscosity Carboxy Methyl Cellulose and 0.1-0.7 % xanthan gum) showed that the consistency coefficient (k) was a function of concentration, the relationship being exponential (R(2), 0.87-0.96; P < 0.01). The flow behaviour index (n) (except for gum karaya and CMC) was exponentially related to concentration (R(2), 0.61-0.98). The relationship between k and sensory viscosity rating (SVR) was essentially linear in nearly all cases. The SVR could be predicted from the consistency coefficient using the regression equations developed. Also, the relationship of k with fiber concentration would make it possible to identify the concentration of a particular gum required to have desired consistency in terms of SVR.
authors.affiliation: National Dairy Research Institute, Karnal, India.
authors.forename: Simran Kaur
authors.initials: SK
authors.lastname: Arora
authors.affiliation: National Dairy Research Institute, Karnal, India.
authors.forename: A A
authors.initials: AA
authors.lastname: Patel
authors.affiliation: Brittania Industries Ltd., Bangalore, India.
authors.forename: Naveen
authors.initials: N
authors.lastname: Kumar
authors.affiliation: Defence Food Research Laboratories, Mysore, India.
authors.forename: O P
authors.initials: OP
authors.lastname: Chauhan
keywords: Carboxy Methyl Cellulose; Flow behavior index; Guar gum; Gum karaya; Instrumental viscosity; Psyllium husk; Sensory viscosity rating; Soluble dietary fiber; Tragacanth; Xanthan gum