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EnglishDairy desserts containing Caesalpinia pulcherrima seed galactomannan were evaluated to determine their static and dynamic rheological behaviors. Variations in consistency index (k), flow behavior (n), yield stress and thixotropy of the desserts indicated that the galactomannan caused an increase in the shear stress and apparent viscosity of the system. All samples exhibited shear-thinning behavior with flow behavior index values (n) between 0.06 and 0.37. Dynamic rheological behavior was evaluated for MD (high solid levels) and MD/2 (half the amount of solids) groups, and both G’ and G’’ moduli were depended on the frequency. The MD and MD/2 groups showed variations in the elastic modulus (G’) throughout the temperature range (mainly at 50 °C), showing greater sensitivity at high temperatures. C. pulcherrima galactomannan was able to promote synergism with starch, milk protein and sucrose and to improve the development of stronger and more resistant gels portuguesSobremesas lacteas contendo galactomanana de semente de Caesalpinia pulcherrima tiveram suas propriedades reologicas estaticas e dinâmicas avaliadas. As variacoes nos indices de consistencia (K) e comportamento de fluxo (n), assim como na tensao inicial de fluxo e na tixotropia das sobremesas mostraram o efeito da galactomanana sobre a tensao de cisalhamento e viscosidade aparente dos sistemas lacteos. Todas as sobremesas exibiram comportamento pseudoplastico, com indices de comportamento de fluxo (n) variando entre 0,06 e 0,37. A reologia dinâmica dos grupos MD (alto teor de solidos) e MD/2 (metade do teor de solidos), mostrou G’ > G’’ e modulos dependentes da frequencia e da temperatura. Alteracoes quimicas nos componentes das sobremesas foram observadas a 50° C em virtude da maior sensibilidade dos valores de G’ e G” a partir dessa temperatura. A galactomanana de C. pulcherrima contribuiu para o desenvolvimento de geis mais fortes e resistentes nas sobremesas lacteas, bem como mostrou sinergismo com amido, proteina do leite e sacarose

Caesalpinia pulcherrima seed galactomannan on rheological properties of dairy desserts