A comparison of the sensory and rheological properties of different cellulosic fibres for food

Agarwal, Deepa and Hewson, Louise and Foster, Tim (2018) A comparison of the sensory and rheological properties of different cellulosic fibres for food. Food and function, 9 (2). pp. 1144-1151. ISSN 2042-6496

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Abstract

The impact of different cellulosic microstructures formed by highly entangled fibre networks 8 were studied for food applications as dietary fibre. This paper reports the impact of microstructure on the rheological and sensory behaviour of the aqueous suspensions of particulate and fibrillated forms of softwood cellulosic fibres, and were compared with citrus fibre. An aqueous suspension of cellulosic fibres shows stable viscoelastic gel-like behaviour as a function of frequency. The particulate form of cellulosic fibres showed lowest shear viscosity as compared to the entangled network system at comparable concentrations. To provide further insight into the relationship between the structure of cellulosic fibre systems and perception of salt taste in aqueous suspensions of softwood cellulosic fibres (fibrillated and particulate form) and citrus fibres with matched shear viscosities were studied. A hypothesis to explain why softwood cellulosic fibre (CTE) with entangled network structure prolongs the taste perception is presented.

Item Type: Article
Schools/Departments: University of Nottingham, UK > Faculty of Science > School of Biosciences > Division of Food Sciences
Identification Number: https://doi.org/10.1039/C7FO01495C
Depositing User: Foster, Timothy
Date Deposited: 26 Feb 2018 13:21
Last Modified: 26 Feb 2018 13:27
URI: http://eprints.nottingham.ac.uk/id/eprint/50019

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