Artículo
The effect of hydrocolloids on the stability and viscosity of cloudy apple juices
Fecha de publicación:
12/2001
Editorial:
Elsevier
Revista:
Food Hydrocolloids
ISSN:
0268-005X
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The influence of xanthan gum (XG) and carboxymethylcellulose (CMC) on the colloidal stability of cloudy apple juice has been studied. Concentrations from 0.4-0.5% completely inhibited juice clarification. At lower gum concentrations, juices with CMC were more stable. Z-potential (ζ) was measured by laser doppler electrophoresis. As expected, cloudiness in apple juice increased its stability with |ζ| (the more electro-negative, the more stable) following a behavior common to both food gums. Therefore, stability of cloudy juices with food gums could be predicted only in terms of ζ. Log-log plot of apparent viscosity (ηa) vs (γ̇), showed a typical shear thinning behavior, with a transition from dilute to concentrated solution at some critical concentration. At low shear rates, XG was more viscous than CMC, demonstrating that the greater stabilizing effect of CMC was basically due to its electro-negativity. © 2001 Elsevier Science Ltd.
Palabras clave:
Cloudy Apple Juice
,
Food Gums
,
Viscosity
,
Z-Potential
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(PLAPIQUI)
Articulos de PLANTA PILOTO DE INGENIERIA QUIMICA (I)
Articulos de PLANTA PILOTO DE INGENIERIA QUIMICA (I)
Citación
Genovese, Diego Bautista; Lozano, Jorge Enrique; The effect of hydrocolloids on the stability and viscosity of cloudy apple juices; Elsevier; Food Hydrocolloids; 15; 1; 12-2001; 1-7
Compartir
Altmétricas