Skip to main content

Research Repository

Advanced Search

A comparison of the sensory and rheological properties of different cellulosic fibres for food

Agarwal, Deepa; Hewson, Louise; Foster, Tim

A comparison of the sensory and rheological properties of different cellulosic fibres for food Thumbnail


Authors

Deepa Agarwal

Louise Hewson

Tim Foster



Abstract

The impact of different cellulosic microstructures formed by highly entangled fibre networks 8 were studied for food applications as dietary fibre. This paper reports the impact of microstructure on the rheological and sensory behaviour of the aqueous suspensions of particulate and fibrillated forms of softwood cellulosic fibres, and were compared with citrus fibre. An aqueous suspension of cellulosic fibres shows stable viscoelastic gel-like behaviour as a function of frequency. The particulate form of cellulosic fibres showed lowest shear viscosity as compared to the entangled network system at comparable concentrations. To provide further insight into the relationship between the structure of cellulosic fibre systems and perception of salt taste in aqueous suspensions of softwood cellulosic fibres (fibrillated and particulate form) and citrus fibres with matched shear viscosities were studied. A hypothesis to explain why softwood cellulosic fibre (CTE) with entangled network structure prolongs the taste perception is presented.

Citation

Agarwal, D., Hewson, L., & Foster, T. (2018). A comparison of the sensory and rheological properties of different cellulosic fibres for food. Food and Function, 9(2), https://doi.org/10.1039/C7FO01495C

Journal Article Type Article
Acceptance Date Dec 23, 2017
Online Publication Date Dec 29, 2017
Publication Date Jan 1, 2018
Deposit Date Feb 26, 2018
Publicly Available Date Dec 30, 2018
Journal Food and function
Electronic ISSN 2042-6496
Publisher Royal Society of Chemistry
Peer Reviewed Peer Reviewed
Volume 9
Issue 2
DOI https://doi.org/10.1039/C7FO01495C
Public URL https://nottingham-repository.worktribe.com/output/963685
Publisher URL http://pubs.rsc.org/en/content/articlelanding/2017/fo/c7fo01495c#!divAbstract

Files




Downloadable Citations