Rheological behavior of tomato sauces containing viscosity-modifiers and optimization by response surface methodology
Korea Australia Rheology Journal, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Basım Tarihi: 2026
- Doi Numarası: 10.1007/s13367-026-00166-4
- Dergi Adı: Korea Australia Rheology Journal
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Materials Science & Engineering Collection (ProQuest), Technology Collection (ProQuest)
- Anahtar Kelimeler: Optimization, Response surface methodology, Rheology, Tomato sauce, Viscosity-modifier
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- Süleyman Demirel Üniversitesi Adresli: Evet
Özet
Rheology of foods is a necessary tool for quality control and carries importance in processing, stability, and packaging. In this study, two different viscosity-modifiers, industrially used hydrocolloids, guar gum and algae-derived carrageenan, were investigated in various amounts for tomato sauces having different solid contents. Using both hydrocolloids is the novelty of this study, namely, guar gum is a thickener and stabilizer and has role on managing many health problem symptoms; carrageenan integrates with other food ingredients to attain ideal rheological qualities and extends the shelf life of products. The rheology of tomato sauce was examined with linear and non-linear rheological models such as Bingham and Herschel–Bulkley, the rheological parameters were determined and discussed. The optimization of the effective parameters, such as shear yield stress, plastic viscosity, consistency, and flow index was evaluated by Response Surface Methodology, which includes both the statistical and mathematical methods used in processes those are sensitive to the multiple variable effects. In this research, the Box–Behnken experimental design was applied by using ANOVA-supported Design Expert software. The rheological results showed that the Herschel–Bulkley model was found to be a more appropriate model than the Bingham model due to its highest regression coefficients. Design Expert analyses produced quadratic models for each response chosen. Storage and stability tests conducted at optimum conditions from RSM (minimum shear yield stress—71.11 Pa and shear-thinning behavior—n: 0.44) demonstrated that tomato sauces preserved both their resistance to deformation and flow consistency during extended cold storage periods.