Influence of temperature, calcium and sucrose concentration on viscoelastic properties of prosopis chilensis seed gum and nopal mucilage dispersions
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Viscoelastic properties of two nontraditional hydrocolloid dispersions were evaluated. Prosopis chilensis seed gum was evaluated based on temperature (5-80 degrees C) and added CaCl2 (0.07%), whereas nopal mucilage was evaluated based on temperature (5-80 degrees C) and sucrose concentration (0-20%). Viscoelasticity was tested by the small strain oscillatory shear test; storage modulus (G), loss modulus (G) and tan were reported. Prosopis chilensis and nopal dispersions behaved as weak gels (G'>G'') regardless of experimental condition. Raising temperature from 20 to 80 degrees C significantly increased G'. The gel structure was strengthened by adding CaCl2 and G' increased at 40 degrees 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 degrees 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.
Artículo de publicación ISI
Cita del ítemInternational Journal of Food Science and Technology Volumen: 53 Número: 7 Páginas: 1781-1788
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