Abstract
To investigate the cohesive efficacy of thickener solutions with minute gels, the relationship between the physical properties of thickener solutions and the physical properties and sensory characteristics of sol-gel mixed samples was examined. Different thickener solutions having similar viscosities at a shear rate of 50 s−1 were prepared with starch, sodium alginate, and two kinds of thickening agents: major ingredients of guar gum and xanthan, and grated yam. Dynamic viscoelasticity measurements showed that the storage modulus (G′) values of solutions containing xanthan and grated yam were higher than those of the other solutions. The G′ and yield stress of the solutions were higher, making the sol-gel mixed samples more cohesive in the mouth.
