STUDY OF THE RHEOLOGICAL PROPERTIES OF A MULTICOMPONENT CARBOHYDRATE COMPLEX WITH PUMPKIN PUREE
Abstract
In modern technologies for producing functional food products, particular attention is paid to studying the thermophysical properties of multicomponent disperse systems containing ingredients of natural origin. One promising object is pumpkin puree, which has high biological value but is also characterized by excessive viscosity, complicating its processing, transportation, and drying. Solving this technological problem requires a scientifically grounded approach to modifying the structural and mechanical properties of the system by introducing functional carbohydrate additives with different rheological effects.
Objective of the study. The aim of this work is to investigate the influence of various carbohydrate components—maltodextrin, sucrose, and corn starch—on the rheological properties of pumpkin puree-based compositions, with the subsequent use of the obtained data to optimize heat and mass transfer processes during spray drying.
Methods. Three formulations of multicomponent pumpkin puree-based compositions with different ratios of carbohydrate components were developed. The samples were prepared by mixing and hydromechanical dispersion using a discrete-pulse energy input method. Rheological characteristics were studied using a Brookfield rotational viscometer over a temperature range of 20–60 °C at various angular shear rates (from 0.21 to 10.5 s⁻¹).
Results. All compositions exhibited non-Newtonian pseudoplastic behavior with a characteristic dependence of dynamic viscosity on temperature and angular velocity. The addition of different types of carbohydrates significantly affected viscosity: sucrose reduced the effective viscosity of the system by weakening intermolecular interactions between the polymer structures of pumpkin puree, while corn starch enhanced the structural integrity of the composition, increasing shear resistance. Maltodextrin showed a moderate effect, providing an optimal balance between viscosity and flowability. Increasing the temperature generally reduced viscosity in all samples due to the thermal disruption of intermolecular bonds in the water–polymer medium.
Conclusions. The study demonstrated that the rheological properties of multicomponent pumpkin puree-based compositions can be regulated by varying the qualitative and quantitative composition of carbohydrate additives. The obtained results have practical significance for improving heat and mass transfer regimes during drying, enhancing the stability of disperse systems, preserving biologically active components, and achieving desired structural and mechanical properties of the final product. They can be applied in the development of powdered functional food concentrates, particularly in the areas of sports and dietary products.
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