Title
Tribological properties of neutral polysaccharide solutions under simulated oral conditions
Author
Zinoviadou, K.G.
Janssen, A.M.
de Jongh, H.H.J.
TNO Kwaliteit van Leven
Publication year
2008
Abstract
Predictability of the perception of foods thickened by polysaccharides is only poor. Therefore, the effect of saliva on the lubrication properties of 2 types of neutral polysaccharides, cross-linked starch and locust bean gum, was studied. Despite the similar bulk rheological behavior of the 2 polysaccharides, the starch solution exhibited a significantly lower friction coefficient. Although starch viscosity was strongly decreased upon 10 s incubation with human saliva, a low friction coefficient was retained. The presence of remaining granules is held partly responsible for this. Addition of starch granules to locust bean gum also resulted in a decrease in the friction coefficient, but the effect was smaller compared to starch solutions digested by saliva. Smaller contact angles were measured for (digested) starch compared to locust bean gum solutions. This points to other parameters that assist in lubrication, such as the interaction of starch solution constituents with the rubbing surfaces. In addition, the importance of bulk viscosity for spreadability on surfaces was demonstrated. This study illustrates that the type of starch will determine not only the viscosity change but also the presence of intact granules upon digestion by saliva in the oral cavity; the combination of these 2 properties is regarded to be responsible for the poor predictability of sensory responses of starch containing foods. © 2008 HHJ. de Jongh.
Subject
Nutrition
Food technology
Oral conditions
Polysaccharide solutions
Saliva
Starch
Tribology
algaroba
galactan
mannan
plant gum
starch
article
chemistry
digestion
flow kinetics
food handling
human
saliva
taste
viscosity
Digestion
Food Technology
Galactans
Humans
Mannans
Plant Gums
Rheology
Saliva
Starch
Taste
Viscosity
To reference this document use:
http://resolver.tudelft.nl/uuid:10674e1b-d438-49a2-8019-8238e7b82bd7
DOI
https://doi.org/10.1111/j.1750-3841.2007.00649.x
TNO identifier
240665
ISSN
0022-1147
Source
Journal of Food Science, 73 (2)
Document type
article