Abstract
The relationship between the rheological properties of xanthan gum (0.6, 1.2, 2.0%) and the palatability of the minced carrots with the xanthan gum was examined by steady shear viscosity, dynamic viscoelasticity measurements, and sensory evaluation. As has been reported previously, aqueous solutions of xanthan gum showed shear thinning flow and weak gel behavior. Adding xanthan gum reduced the number and the time for chewing of minced carrots. The number and the time for chewing of minced carrots with xanthan gum by the aged panel were more than those of the young panel. The number and the time for chewing of minced carrots with 0.6% xanthan gum by the young panel were less than those with 1.2% xanthan gum, while those with 1.2% xanthan gum by the aged panel were least. The young panel evaluated that minced carrots with 0.6% xanthan gum was stickier, of better mouthfeel, easy to be swallowed, and better in taste than those without xanthan gum, while minced carrots with 2.0% xanthan gum were felt remained in the mouth after swallowing and difficult to be swallowed, and bad in taste. The aged panel judged that minced foods with xanthan gum were sticky, easy to be swallowed, easy to be eaten and better in taste than those without xanthan gum. They also evaluated that minced carrots with 1.2% xanthan gum were better than others. The difference between the most palatable xanthan concentrations for young and aged panels was observed. These results suggest that the rheological properties of xanthan gum make minced carrots more palatable and easy to masticate and swallow.
