| Summary: | The viscosity characteristic is an important factor affecting the holding rate of the meal-assisting instrument. The effects of shear rheological properties, thixotropy, and pasting properties of xanthan gum (XG), guar gum (GG), and thorn bean gum (TBG) in deionized water, berry juice (BJ), and nut lotus root starch (NLRS) were investigated using a rotational viscometer and a water bath, respectively. The results indicated that all samples exhibited non-Newtonian shear-thinning behavior, the flow behavior index (n) was less than 0.5 indicating strong pseudoplasticity, the consistency index (K) decreased sequentially from TBG, GG, to XG, and there was a significant difference between yield stress and concentration (P < 0.05). The hysteresis loop area (∆S) decreases sequentially from NLRS, BJ, to DIW, and the activation energy (Ea{E}_{{\rm{a}}}) decreases significantly with the increase in concentration (P < 0.05). This study has a reference value for improving the holding rate of sticky meals.
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