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Rheological, Textural and Flavour Properties of Yellow Mustard Sauce as Affected by Modified Starch, Xanthan and Guar Gum

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Abstract

Influence of a modified starch-gum thickening system on the rheological, textural and flavour properties of yellow mustard sauce was studied. The rheological measurements indicated that the sauces exhibited a weak gel-like, strong shear thinning behaviour. Dynamic viscoelasticity measurements showed that the sauces with modified starch (MS) and xanthan gum (XG) presented superior viscoelastic properties to those with MS and guar gum (GG) samples. All tested sauces showed non-Newtonian, pseudoplastic and thixotropic fluids characteristics. Parameters such as hardness, springiness, cohesiveness, gumminess and spreadability were used to evaluate the textural properties, and the results indicated that MS/XG was more influential than MS/GG on the textural properties. Sensory analysis suggested that 0.4 % MS/0.3 % XG, 0.4 % MS/0.4 % XG and 0.4 % MS/0.4 % GG were superior thickeners for the yellow mustard sauces. The flavours of these three sample groups with the highest sensory scores and a sample with only MS were analysed by an electronic nose, which showed that the electronic nose was able to distinguish their differences.

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Acknowledgements

We acknowledge the financial support by Jiangsu Province (China) “Collaborative Innovation Center for Food Safety and Quality Control” Industry Development Program, Jiangsu Province (China) Infrastructure Project (Contract No. BM2014051) which has enabled us to carry out this study.

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China

    Tao Wang & Min Zhang

  2. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China

    Min Zhang

  3. School of Public Health, International Institute of Agri-Food Security, Curtin University, GPO Box U1987, Perth, WA, 6845, Australia

    Zhongxiang Fang

  4. Guangdong Galore Food Co. Ltd, Zhongshan, 528447, China

    Yaping Liu

  5. Wuxi Delin Boat Equipment Co., Wuxi, 214191, China

    Zhongxue Gao

Authors
  1. Tao Wang
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  2. Min Zhang
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  3. Zhongxiang Fang
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  4. Yaping Liu
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  5. Zhongxue Gao
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Correspondence to Min Zhang or Zhongxiang Fang.

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Wang, T., Zhang, M., Fang, Z. et al. Rheological, Textural and Flavour Properties of Yellow Mustard Sauce as Affected by Modified Starch, Xanthan and Guar Gum. Food Bioprocess Technol 9, 849–858 (2016). https://doi.org/10.1007/s11947-016-1673-6

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  • DOI: https://doi.org/10.1007/s11947-016-1673-6

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