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 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.

• Autores: Contreras-Lozano, Karen Paola; Ciro-Velásquez, Héctor José; Márquez-Cardozo, Carlos Julio
• Tipo de recurso: Article of journal
• Fecha de publicación: 2018
• Institución: Universidad Nacional de Colombia
• Repositorio: Universidad Nacional de Colombia
• Idioma: spa
• OAI Identifier: oai:repositorio.unal.edu.co:unal/68545
• Acceso en línea: https://repositorio.unal.edu.co/handle/unal/68545; http://bdigital.unal.edu.co/69578/
• Palabra clave: 62 Ingeniería y operaciones afines / Engineering; viscosity; gums; stability; suspension; viscoelasticity; viscosidad; gomas; estabilidad; suspensión; viscoelasticidad
• Rights: openAccess
• License: Atribución-NoComercial 4.0 Internacional