Influence of temperature,calcium and sucrose concentration on viscoelastic properties of Prosopis chilensis seed gum and nopal mucilage dispersions |
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Authors: | Gipsy Tabilo‐Munizaga Carmen Sáenz‐Hernández Carolina Herrera‐Lavados |
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Affiliation: | 1. Food Engineering Department, Universidad del Bío‐Bío, Chillán, Chile;2. Agricultural Industry and Enology Department, Universidad de Chile, Santiago, Chile |
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Abstract: | Viscoelastic properties of two nontraditional hydrocolloid dispersions were evaluated. Prosopis chilensis seed gum was evaluated based on temperature (5–80 °C) and added CaCl2 (0.07%), whereas nopal mucilage was evaluated based on temperature (5–80 °C) and sucrose concentration (0–20%). Viscoelasticity was tested by the small strain oscillatory shear test; storage modulus (G′), loss modulus (G″) and tan δ were reported. Prosopis chilensis and nopal dispersions behaved as weak gels (G’ > G’’) regardless of experimental condition. Raising temperature from 20 to 80 °C significantly increased G’. The gel structure was strengthened by adding CaCl2 and G’ increased at 40 °C. The sucrose effect depended on concentration and temperature; at low sucrose concentrations, G’ modulus increased regardless of temperature level, but at high concentrations, it decreased at temperatures >40 °C. In conclusion, nopal and Prosopis chilensis dispersions show weak gel structure regardless of experimental condition. G′ increases as temperature increases, and these dispersions could be suitable for food applications requiring heat tolerance. |
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Keywords: | Dispersions hydrocolloids nopal mucilage Prosopis chilensis seed gum viscoelastic properties |
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