Research Article | OPEN ACCESS
Incorporation of Hydrocolloids and Aloe Vera Gel on Tree Tomato Beverages (CyphomandrabetaceaS.). Part I: RheologicalProperties
1Figueroa Florez Jorge, 2Ciro Velasquez Hector and 2Marquez Cardozo Carlos
1Facultad de Ciencias, Universidad Nacional de Colombia
2Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Medell
Advance Journal of Food Science and Technology 2018 3:93-102
Received: January 25, 2018 | Accepted: March 8, 2018 | Published: April 25, 2018
Abstract
The aim of this study was to evaluate the effect of the addition of Xanthan Gum (XG), Carboxymethylcellulose (CMC) and aloe vera (Aloe barbadensis Miller) on the rheological properties of tree tomato beverages (CyphomandrabetaceaSendt). The results were adjusted to different rheological models and the Arrhenius equation was used to study the dependence of rheological parameters on temperature. The rheological results indicate a pseudoplastic behavior with an excellent fit to the power law model. The weak gel-like characteristic responsewas observed in Tree Tomato Beverages (TTB), because of the predominance of the elastic modulus (G'') over the viscous modulus (G''). The viscoelastic parameters did not showa linear relationship with temperature based on the Arrhenius equation. Treatments with concentrations of GX and CMC higher than 0.5% w/w were considered as the best formulations associated with increasing the viscosity of the continuous phase, more likely to be pseudoplastic and have low tangent values (tan &delta< 0.5). Thesecharacteristics are considered good indicators of the steric stability of suspensions.
Keywords:
Juice, shear thinning, stability, suspensions, viscoelasticity,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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