<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0012-7353</journal-id>
<journal-title><![CDATA[DYNA]]></journal-title>
<abbrev-journal-title><![CDATA[Dyna rev.fac.nac.minas]]></abbrev-journal-title>
<issn>0012-7353</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0012-73532018000100302</article-id>
<article-id pub-id-type="doi">10.15446/dyna.v85n204.63205</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[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)]]></article-title>
<article-title xml:lang="es"><![CDATA[Efecto de la adición de hidrocoloides y gel de aloe vera ( Aloe barbadensis Miller) en las propiedades reológicas de una bebida de maíz dulce ( Zea mays var. saccharata)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Contreras-Lozano]]></surname>
<given-names><![CDATA[Karen Poala]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ciro-Velásquez]]></surname>
<given-names><![CDATA[Héctor José]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Márquez-Cardozo]]></surname>
<given-names><![CDATA[Carlos Julio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Sucre Departamento de Ingeniería Agroindustrial ]]></institution>
<addr-line><![CDATA[Sucre ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional de Colombia Facultad de Ciencias Agrarias ]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2018</year>
</pub-date>
<volume>85</volume>
<numero>204</numero>
<fpage>302</fpage>
<lpage>310</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0012-73532018000100302&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0012-73532018000100302&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0012-73532018000100302&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract 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 (&#8805;0.05 %w/w) and low concentrations of AV (&#8804;1 %w/w) were adequate to keep stability at low strain.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Las propiedades reológicas de las suspensiones alimenticias pueden modificarse añadiendo hidrocoloides para mejorar la estabilidad. En este trabajo se evaluó el efecto de la goma xantana (XG) (0,025-0,075% p/p), carboximetilcelulosa sódica (CMC) (0,025-0,075% p/p) y gel de aloe vera (AV) (0,5-1,5% p/p) sobre las propiedades reológicas de una bebida formulada con maíz dulce. Se realizaron ensayos rotacionales y oscilatorios a temperaturas entre 10 y 50 °C. Los productos formulados con hidrocoloides y AV mostraron un flujo seudoplástico con un coeficiente de consistencia de 0,0036 a 0,2070 Pa.sn y un índice de comportamiento de flujo de 0,5 a 0,9, donde la viscosidad aparente disminuyó con la temperatura. El comportamiento viscoelástico de la bebida fue característico de un gel débil en un amplio rango de frecuencias, en el que el módulo de almacenamiento (G') predominaba sobre el módulo de pérdida (G''). La adición de altas concentraciones de goma (&#8805; 0,05% p/p) y bajas concentraciones de AV (&#8804;1% p/p) fueron adecuadas para mantener la estabilidad a baja deformación.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[viscosity]]></kwd>
<kwd lng="en"><![CDATA[gums]]></kwd>
<kwd lng="en"><![CDATA[stability]]></kwd>
<kwd lng="en"><![CDATA[suspension]]></kwd>
<kwd lng="en"><![CDATA[viscoelasticity]]></kwd>
<kwd lng="es"><![CDATA[viscosidad]]></kwd>
<kwd lng="es"><![CDATA[gomas]]></kwd>
<kwd lng="es"><![CDATA[estabilidad]]></kwd>
<kwd lng="es"><![CDATA[suspensión]]></kwd>
<kwd lng="es"><![CDATA[viscoelasticidad]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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<label>[46]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sesmero]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Mitchell]]></surname>
<given-names><![CDATA[J.R.]]></given-names>
</name>
<name>
<surname><![CDATA[Mercado]]></surname>
<given-names><![CDATA[J.A.]]></given-names>
</name>
<name>
<surname><![CDATA[Quesada]]></surname>
<given-names><![CDATA[M.A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Rheological characterisation of juices obtained from transgenic pectate lyase-silenced strawberry fruits]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2009</year>
<volume>116</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>426-32</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
