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Hydrocolloids are extensively used for dietary modification by individuals suffering from dysphagia. The effect of xanthan gum (Xan) or guar gum (GG) on the rheological properties of pasteurized pandan juices at different temperatures determined. Thickened pandan juices containing Xan or GG revealed shear-thinning behavior at all concentrations. Results showed that viscosity of thickened pandan juices increased at higher Xan or GG concentrations but decreased with increasing temperature. Significant changes in color values were found in all thickened pandan juices. As concentrations of Xan or GG increased L* and -a* values of thickened pandan juices decreased, whereas b* values increased. Findings suggested that the appropriate selection of a commercial food thickening agent for use in pasteurized pandan juices was necessary for individuals with dysphagia.
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