Abstract

VANEGAS PEREZ, Luz Stella; RESTREPO MOLINA, Diego Alonso  and  LOPEZ VARGAS, Jairo Humberto. Selection of a Stabilizer and Behavior during Cold Storage of a Liquid Nutritional Supplement. Rev. Fac. Nac. Agron. Medellín [online]. 2012, vol.65, n.1, pp.6531-6540. ISSN 0304-2847.

Abstract. With the purpose of stabilizing a liquid nutritional supplement for children, were assayed from the rheological point of view, in a first stage, three mixtures of hydrocolloids (T1:100% xanthan gum, T2: 50% xanthan gum, 50% locust bean gum and T3: 33, 3% xanthan gum, 33% locust bean gum, 33.3% kappa carrageenan), dosed at a level of 0.2%. It was determined the effect on the sensory characteristics of importance to the people which was directed. In a second step we evaluated the rheological, sensory and microbiological stability in a drink maintained for 20 days under refrigeration and stabilized with 0.1% (T1'), 0.2% (T2') and 0.3% (T3') of hydrocolloid selected in step one. We conclude that the mixture of equal parts of three hidrocololids (T3), was preferred by children and that levels of use T1' , T2' and T3' showed no significant differences for the variables analyzed, but the best option and lower variance were for drink stabilized with 0.2% (T2' ) of the hydrocolloid; however, treatment of lower cost was for the beverage stabilized with 0.1% (T1') of hydrocolloid.

Keywords : Food technology; product stability; nutritional supplement; food desing.

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