Steady shear rheological characteristics of beverages prepared with various concentrations of xanthan gum-based thickeners determined using the power law model
Beverage | Thickener conc. (%) | ηa,50 (Pa·s) | n (—) | K (Pa·sn) | R2 |
---|---|---|---|---|---|
Bottled water | 1 | 0.24±0.00c | 0.15±0.00a | 6.76±0.05c | 0.99 |
2 | 0.76±0.02b | 0.11±0.00b | 25.12±0.56b | 0.97 | |
3 | 1.48±0.01a | 0.11±0.00b | 47.37±0.45a | 0.99 | |
Sports drink | 1 | 0.29±0.00c | 0.19±0.00a | 6.98±0.09c | 0.99 |
2 | 1.01±0.01b | 0.11±0.00b | 32.35±0.12b | 0.97 | |
3 | 1.98±0.01a | 0.11±0.00b | 63.34±0.28a | 0.96 | |
Orange juice | 1 | 0.33±0.01c | 0.18±0.00a | 8.05±0.07c | 0.99 |
2 | 1.12±0.01b | 0.12±0.00b | 35.02±0.45b | 0.96 | |
3 | 2.21±0.01a | 0.11±0.00c | 72.18±0.20a | 0.96 | |
Whole milk | 1 | 0.41±0.01c | 0.20±0.00a | 9.44±0.26c | 0.99 |
2 | 1.22±0.01b | 0.13±0.00b | 37.42±0.22b | 0.99 | |
3 | 2.68±0.01a | 0.11±0.00c | 86.29±0.72a | 0.96 |
All data are expressed as the mean±standard deviation obtained from triplicate tests.
Different lowercase letters in the same column for each beverage indicate statistically significant differences at P<0.05.
Conc., concentration.