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)

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 o...