Rheological properties of selected food products in the Malaysian market

Zaliha Omar, . and Zaizuhana Shahrim, . and Norizzah Abdul Rashid, . Rheological properties of selected food products in the Malaysian market. pp. 424-430. ISSN 1511-2780

Food products are complicated mixtures of ingredients which can be scientifically described by rheological measurements. The aim of this study is to evaluate the rheological properties spreadability and microstructure of commercial processed foods namely chocolate spread cheese chicken rice paste mayonnaise and chocolate syrup. Cheese chocolate spread and mayonnaise had storage modulus (G´) higher than loss modulus (G´´) indicating viscoelastic properties and semi-solid form. These products also had compact crystal networking with G´ remaining constant is called the linear viscoelastic region (LVR) and started to drop at higher applied forces (shear stress) as compared to chicken rice paste and chocolate syrup. The oscillatory sweeps test indicated that the viscoelasticity of the products were very much dependent on the type of foods and their microstructural properties. These attributes may also help manufacturers decide on the proper product packaging storage and method of serving. Therefore the information obtained from this study would help the food manufacturers to have a better understanding of simple rheological and microstructural properties which are closely related to the final product properties in terms texture spreadability and shelf-life.

Full text available from: Official URL: http://jopr.mpob.gov.my/rheological-properties-of-...

Abstract

Food products are complicated mixtures of ingredients which can be scientifically described by rheological measurements. The aim of this study is to evaluate the rheological properties spreadability and microstructure of commercial processed foods namely chocolate spread cheese chicken rice paste mayonnaise and chocolate syrup. Cheese chocolate spread and mayonnaise had storage modulus (G´) higher than loss modulus (G´´) indicating viscoelastic properties and semi-solid form. These products also had compact crystal networking with G´ remaining constant is called the linear viscoelastic region (LVR) and started to drop at higher applied forces (shear stress) as compared to chicken rice paste and chocolate syrup. The oscillatory sweeps test indicated that the viscoelasticity of the products were very much dependent on the type of foods and their microstructural properties. These attributes may also help manufacturers decide on the proper product packaging storage and method of serving. Therefore the information obtained from this study would help the food manufacturers to have a better understanding of simple rheological and microstructural properties which are closely related to the final product properties in terms texture spreadability and shelf-life.

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Item Type:	Article
AGROVOC Term:	Rheological properties
AGROVOC Term:	Food products
AGROVOC Term:	Processed products
AGROVOC Term:	Food industry
AGROVOC Term:	Chemical structure
AGROVOC Term:	Cheese
AGROVOC Term:	Mayonnaise
AGROVOC Term:	Viscoelasticity
AGROVOC Term:	Measurement
AGROVOC Term:	Microscopy
Geographical Term:	Malaysia
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	28 Apr 2025 06:52
URI:	http://webagris.upm.edu.my/id/eprint/24141

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