Authors:
Uray Ulfah Nabilah
;
Azis Boing Sitanggang
and
Eko Hari Purnomo
Affiliation:
Department of Food Science and Technology, IPB University, Bogor 16680, Indonesia
Keyword(s):
Rheology, Low Methoxyl Pectin, Flow Behaviour, Consistency Index.
Abstract:
Pectin is a hydrocolloid which widely used to form a specific desired texture and viscosity of food products. Therefore, it is important to observe the rheological characteristics of pectin. There are three sources of commercial pectin commonly used in the food industry i.e. sunflower, citrus, and apple. These three pectins were characterized rheologically in this study using MCR 92 Rheometer (Anton Paar, GmbH, Germany). The sunflower pectin had the highest viscosity and consistency index number (k) compared to citrus and apple pectin. The sunflower pectin exhibited shear-thinning behaviour at, especially at concentrations 2.5% and 3.0% (i.e., with flow behaviour index number (n) was less than 1.0). The higher the pectin concentration, the lower n value obtained with the increased k value. The information found in this study is considered useful for consumers, industry, and researchers especially when pectin is used to modify the rheological properties of food products.