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INFLUENCE OF TEMPERATURE, CALCIUM AND SUCROSE CONCENTRATION ON VISCOELASTIC PROPERTIES OF PROSOPIS CHILENSIS SEED GUM AND NOPAL MUCILAGE DISPERSIONS.

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dc.creatorCAROLINA PAZ HERRERA LAVADOS
dc.creatorGIPSY ELIZABETH TABILO MUNIZAGA
dc.date2018
dc.date.accessioned2025-01-10T15:02:59Z
dc.date.available2025-01-10T15:02:59Z
dc.date.issued2018
dc.description.abstractVISCOELASTIC PROPERTIES OF TWO NONTRADITIONAL HYDROCOLLOID DISPERSIONS WERE EVALUATED. PROSOPIS CHILENSIS SEED GUM WAS EVALUATED BASED ON TEMPERATURE (5?80 °C) AND ADDED CACL2 (0.07%), WHEREAS NOPAL MUCILAGE WAS EVALUATED BASED ON TEMPERATURE (5?80 °C) AND SUCROSE CONCENTRATION (0?20%). VISCOELASTICITY WAS TESTED BY THE SMALL STRAIN OSCILLATORY SHEAR TEST; STORAGE MODULUS (G?), LOSS MODULUS (G?) AND TAN ? WERE REPORTED. PROSOPIS CHILENSIS AND NOPAL DISPERSIONS BEHAVED AS WEAK GELS (G? > G??) REGARDLESS OF EXPERIMENTAL CONDITION. RAISING TEMPERATURE FROM 20 TO 80 °C SIGNIFICANTLY INCREASED G?. THE GEL STRUCTURE WAS STRENGTHENED BY ADDING CACL2 AND G? INCREASED AT 40 °C. THE SUCROSE EFFECT DEPENDED ON CONCENTRATION AND TEMPERATURE; AT LOW SUCROSE CONCENTRATIONS, G? MODULUS INCREASED REGARDLESS OF TEMPERATURE LEVEL, BUT AT HIGH CONCENTRATIONS, IT DECREASED AT TEMPERATURES >40 °C. IN CONCLUSION, NOPAL AND PROSOPIS CHILENSIS DISPERSIONS SHOW WEAK GEL STRUCTURE REGARDLESS OF EXPERIMENTAL CONDITION. G? INCREASES AS TEMPERATURE INCREASES, AND THESE DISPERSIONS COULD BE SUITABLE FOR FOOD APPLICATIONS REQUIRING HEAT TOLERANCE.
dc.formatapplication/pdf
dc.identifier.doi10.1111/ijfs.13766
dc.identifier.issn1365-2621
dc.identifier.issn0950-5423
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/10174
dc.languagespa
dc.publisherINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
dc.relation.uri10.1111/ijfs.13766
dc.rightsPUBLICADA
dc.titleINFLUENCE OF TEMPERATURE, CALCIUM AND SUCROSE CONCENTRATION ON VISCOELASTIC PROPERTIES OF PROSOPIS CHILENSIS SEED GUM AND NOPAL MUCILAGE DISPERSIONS.
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionSUBDIRECCION DE INNOVACION
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
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