Rheology Analysis Of Enzyme Clarified Beetroot Juice

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The rheology characteristics of enzyme clarified beetroot juice with added additives such as maltodextrin (MD), inulin (INU) and their combination (MD+INU) was studied at a wide range of concentrations (0 to 20% dry solids) and temperatures (5 to 80°C) by controlled stress rheometer. The rheological parameter shear stress was measured upto the shear rate of 600s-1. The temperature dependency of Newtonian viscosity of beetroot juice was described by Arrhenius equation. The effect of added solid content on viscosity of enzyme clarified beetroot juice was studied followed by exponential type equation at the temperature. A combined single relation Newtonian viscosity to temperature and added solid content of different carrier material in enzyme …show more content…
Figure 1C shows the shear stress at applied shear rate of enzyme clarified beetroot juice at 12% added solid content at 20°C of maltodextrin (MD), inulin (INU) and their combination (MD+INU). The rheogram showed maximum increase in inulin (INU) based beetroot juice followed by maltodextrin (MD) and their combination based beetroot juice. This indicated that shear stress of inulin (INU) based juice is high compared to that of maltodextrin (MD) and their combination (MD+INU) based juice at particular constant shear rate. From the figure 1A, 1B and 1C it was shown that shear stress increases linearly with shear rate. This indicated Newtonian flow behaviour. …show more content…
The viscosity of reconstituted spray dried beetroot juice behaved like Newtonian fluid and viscosity markedly affected by temperature, concentration and type of carrier material (Manjunatha and Raju, 2015). The Newtonian viscosity values was evaluated using Newtonian model with appreciable co-efficient of determination (0.8934≥R2≥0.8999, P<0.05) decrease was observed with increase in temperature. This indicates that the magnitude of viscosity of enzyme clarified beetroot juice containing added additives depends on nature of solute, solid content and temperature studied. The viscosity of inulin based juice was maximum followed by maltodextrin and combination. This may be due to molecular nature of inulin and its interaction with water and other solute molecules. However the combination juice showed low viscosity values compared to maltodextrin and inulin based juice this may be to due to water-polymer-polymer interactions. The viscosity of liquid foods strongly depends on inter-molecular forces between molecules and water-solute (sugars and acids) interactions, which result from the

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