Using a mixture of hydrocolloids to mimic texture and rheological properties of a massive consumption food product

Abstract

Hydrocolloids can be used to overcome the disturbances when designing low-calorie foods. The aim of this research was to evaluate different formulations containing xanthan gum, pectin, and tapioca starch to simulate rheology and texture of an instant chicken soup by using an augmented simplex lattice-centroid design. Xanthan gum influenced all studied variables the most. This hydrocolloid yielded the greatest consistency index (K), instrumental spreadability, and sensorial texture attributes. Furthermore, xanthan gum yielded the lowest flux index (n). Xanthan gum-pectin and xanthan gum-tapioca starch exhibited synergistic-antagonist effects depending on the response variable measured. The mixture 26.9% xanthan gum-11.1% pectin-62.0% tapioca starch was found to mimic most of the studied variables evaluated in the instant soup. Considering the reduction in starch content, a serving portion of this formulation (250 ml, 12 kcal) represents only 34% calorie intake of an instant chicken soup (35 kcal) and provides 1.9 g soluble dietary fiber. Novelty impact statement Our results would provide a rational on how to mimic the texture and rheology of a food product by means of an adequate experimental design. We could partially replace potato starch by a combination of xanthan gum, pectin, and tapioca starch. A low energy formulation mimicking an instant soup was developed.