Physical and chemical properties of ultrasonically, spray-dried green banana (Musa cavendish) starch

Ultrasonic wave propagation and the spray dryer technique were applied to study their effect on the physical and chemical properties of green banana starch. The results showed high resistant starch content, which was reduced by ultrasound treatment and also by spray drying. Both techniques increased the solubility, swelling power and water absorption capacity. The gels exhibited non-Newtonian shear-thinning behavior, since flow behavior index was less than one (n < 1). Ultrasound wave propagation reduced yield stress and consistency coefficient in starch gels. Under oscillatory shear, all gels exhibited solid-like viscoelastic behavior, storage modulus was higher than loss modulus to entire frequency range (G′ > G′′), which was confirmed by the Cox-Merz experiment that showed that the complex dynamic viscosity was greater than the apparent viscosity in all samples. The gelatinization temperature was mainly influenced by drying technique and ultrasound treatment reduced the amount of energy required to gelatinize the starch.     

5G for the Support of Public Safety Services

Wireless Personal Communications - The Internet of Things (IoT) is the most recent Internet evolution that integrates many smart devices, such as constrained devices, smart tablets, smart vehicles,...     

Stability and rheological behaviour of salad dressing obtained with whey and different combinations of stabilizers

In this work the stability and the rheological behaviour of salad dressing containing 'Minas Frescal' whey cheese was studied. The salad dressing was stabilised by xanthan gum (XG), propylene glycol alginate (PGA) and carboxymethylcellulose (CMC). All samples were stable for a period of 4 months. The rheological model of Ostwald-de-Waelle (Power-Law) was used in order to fit the data and to obtain the rheological parameters of flow behaviour index ( n ), consistency coefficient and apparent viscosity (η_ap). All formulations showed a pseudoplastic behaviour and the PGA contributed to increase the values of flow behaviour index. Consistency coefficient was similarly affected by XG and PGA fractions. Apparent viscosity was highly influenced by the hydrocolloid CMC, with higher values of apparent viscosity in the proportion of 0.25/0.25/0.5% (PGA/XG/CMC). Hydrocolloid association (ternary mixtures) was statistically significant, resulting in an increase of K and η_ap parameters. The results show that salad dressing with whey as aqueous phase and stabilised by a ternary combination of XG, PGA and CMC can be a technological alternative to the food industry.     

Influence of green banana pulp on the rheological behaviour and chemical characteristics of emulsions (mayonnaises)

The influence of green banana pulp (GBP) on rheological behaviour and chemical characteristics of emulsions (mayonnaises) was investigated in this work. Five formulations were developed, using an experimental design for constrained surfaces and mixtures, with the following proportions (water/soybean oil/GBP): F1 (0.10/0.20/0.70), F2 (0.20/0.20/0.60), F3 (0.10/0.25/0.65), F4 (0.20/0.25/0.55) and F5 (0.15/0.225/0.625). Rheological properties of the emulsions were obtained with a rotational Haake Rheostress 600 rheometer and a cone and plate geometry sensor (60 mm diameter, 2° cone angle), with a gap distance of 1 mm. The samples presented high values for mineral salts and low calories. The emulsions showed pseudoplastic behaviour at 10 and 25 °C and rheological data were well described by the Herschel-Bulkley model. Formulations with high GBP content (F1 and F3) presented higher yield stress and apparent viscosity values. The results obtained with the response surface methodology, which were adjusted by the quadratic model, showed that GBP had a significant influence on the increase of yield stress and apparent viscosity. The consistency coefficient increased with an increase in soybean oil concentration and water contributed to high values of flow behaviour index in all emulsions samples.