Stability of konjac-whole oats gruel-like beverage
The beverage was made from konjac and whole oats. High concentration of konjac polysaccharide-whole oat meal gruel beverage has a higher viscosity and lower stability, which is mainly generated by multi-konjac polysaccharide, oats meal starch interaction. Based on rheological principle, the stability of konjac-whole oats gruel-like beverage was improved and the stabilizer formulation was optimized. In the study, the influence of particle size and Zeta charge on the stability was also analysed. Results showed that the stability of the multiphase dispersed system of konjac-whole oats gruel-like beverage was affected by the particle size of dispersed solid phase, the viscosity of dispersing liquid phase and the Zeta charge.