Soursop juice stabilized with soy fractions: a rheologial approach

Food Science and Technology (Campinas)

Luiz Henrique Fasolin¹  Rosiane Lopes Da Cunha¹ 

[1] ,University of Campinas Faculty of Food Engineering Departament of Food EngineeringCampinas SP ,Brazil

关键词: soybean soluble polysaccharide;    soy-based beverages;    soursop;    rheology;    stability;    polissacarídeo solúvel de soja;    bebidas à base de soja;    graviola;    reologia;    estabilidade;   

DOI  :  10.1590/S0101-20612012005000072

来源: SciELO

【 摘 要 】

The potential use of soybean soluble polysaccharide (SSPS) as a stabilizer in acidic beverages was evaluated using rheological and stability studies. For this purpose, soy-based beverages were formulated with soy protein isolate (SPI) and soursop juice due to the low stability of this kind of dispersion. The influences of the concentrations of soybean soluble polysaccharide, calcium chloride, and soy protein isolate on the stability and rheology of soursop juice were evaluated using a factorial experimental design. Interactions between the concentrations of soybean soluble polysaccharide and soy protein isolate exerted a positive effect on the maximum Newtonian viscosity. The stability was positively influenced by the soybean soluble polysaccharide and soy protein isolate concentrations, but the interactions between soy protein isolate and CaCl2 also affected the sedimentation index. These results suggest that soybean soluble polysaccharide is effective in stabilizing fibers and proteins in acidic suspensions due to the increase in viscosity and steric effect caused by the formation of complexes between the soybean soluble polysaccharide and soy protein isolate.

【 授权许可】

CC BY   
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