Resumo

CONTRERAS-LOZANO, Karen Poala; CIRO-VELASQUEZ, Héctor José  e  MARQUEZ-CARDOZO, Carlos Julio. 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 rev.fac.nac.minas [online]. 2018, vol.85, n.204, pp.302-310. ISSN 0012-7353.  https://doi.org/10.15446/dyna.v85n204.63205.

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.

Palavras-chave : viscosity; gums; stability; suspension; viscoelasticity.

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