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Influence of temperature, calcium and sucrose concentration on viscoelastic properties of Prosopis chilensis seed gum and nopal mucilage dispersions
Author(s) -
TabiloMunizaga Gipsy,
SáenzHernández Carmen,
HerreraLavados Carolina
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13766
Subject(s) - mucilage , viscoelasticity , sucrose , dynamic mechanical analysis , dynamic modulus , materials science , prosopis , chemistry , botany , food science , composite material , polymer , biology
Summary Viscoelastic properties of two nontraditional hydrocolloid dispersions were evaluated. Prosopis chilensis seed gum was evaluated based on temperature (5–80 °C) and added CaCl 2 (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 CaCl 2 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.