Effect of the addition of hydrocolloids and aloe vera gel (Aloe barbadensis Miller) on the rheological properties of a beverage of sweet corn (Zea mays var. saccharata)

Dyna

Héctor José Ciro-Velásquez¹  Carlos Julio Márquez-Cardozo¹  Karen Paola Contreras-Lozano² 

[1] Universidad Nacional de Colombia;Universidad de Sucre;

关键词: viscosity;    gums;    stability;    suspension;    viscoelasticity;   

DOI  :  10.15446/dyna.v85n204.63205

来源: DOAJ

【 摘 要 】

The rheological properties of food suspensions can be modified by adding hydrocolloids to improve stability. In this paper, the effect of xanthan gum (XG) (0.025-0.075 %w/w), sodium carboxymethylcellulose (CMC) (0.025-0.075 %w/w), and aloe vera gel (AV) (0.5-1.5 %w/w) on the rheological properties of a beverage formulated with sweet corn was evaluated. Rotational and oscillatory tests were performed at temperatures between 10 and 50 °C. Products formulated with hydrocolloids and AV showed a pseudoplastic flow with a consistency coefficient from 0.0036 to 0.2070 Pa.sn and a flow behavior index from 0.5 to 0.9, where the apparent viscosity decreased with the temperature. The viscoelastic behavior of the beverage was characteristic of a weak gel over a wide frequency range, wherein the storage modulus (G') predominated over the loss modulus (G"). Adding high concentrations of gum (≥0.05 %w/w) and low concentrations of AV (≤1 %w/w) were adequate to keep stability at low strain.

【 授权许可】

Unknown