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- Title
Comportamiento reológico de las gomas extraídas de las semillas de flamboyán (Delonix regia), pixoy (Guazuma ulmifolia) y leucaena (Leucaena leucocephala): ingredientes de uso como aditivos, potenciales, en los alimentos.
- Authors
Eugenia Ramírez-Ortiz, María; Jorge Corzo-Ríos, Luis; José Rodríguez-Canto, Wilbert; Betancur-Ancona, David; Chel-Guerrero, Luis
- Abstract
Gums or hydrocolloids are important ingredients in the food industry due to their use as thickeners, stabilizers, gelling agents and texture enhancers in the foods in which they are used. In this study, gums rheological behaviors from seeds of flamboyant (Delonix regia), pixoy (Guazuma ulmifolia), and leucaena (Leucaena leucocephala) at several concentrations were evaluated. The flow and viscoelasticity curves of dispersions in water at 0.5, 1.0 and 1.5% were determined and adjusted to different mathematical models. In the three gums, at low concentrations the best behavior adjustment was obtained with the power law model, while at high concentrations the rheological behavior was adjusted to the Cross model. Viscosity decreased with increasing shear rate and flow index values (n) indicated a shear thinning behavior (n <1) for all concentrations evaluated. The values of the consistency index (K) were higher for the dispersions of the pixoy gum (0.71-1.79) than for the other gums (0.10-0.61) in all concentrations studied. The elastic modulus was greater than modulus viscous and both moduli were little dependent on the frequency in the range studied to pixoy gum, associated with gel type behavior, while flamboyant and leucaena had a macromolecular solution behavior type.
- Subjects
RHEOLOGY; SHEAR flow; LEAD tree; VISCOELASTICITY; ELASTIC modulus; FOOD texture; HYDROCOLLOIDS
- Publication
TIP Revista Especializada en Ciencias Químico-Biológicas, 2023, Vol 26, p1
- ISSN
1405-888X
- Publication type
Article
- DOI
10.22201/fesz.23958723e.2023.593