Artículos de revistas
Soursop Juice Stabilized With Soy Fractions: A Rheologial Approach [suco De Graviola Estabilizado Com Frações De Soja: Uma Avaliação Reológica]
Registro en:
Ciencia E Tecnologia De Alimentos. , v. 32, n. 3, p. 558 - 567, 2012.
1012061
10.1590/S0101-20612012005000072
2-s2.0-84868014679
Autor
Fasolin L.H.
da Cunha R.L.
Institución
Resumen
The potential use of soybean soluble polysaccharide (SSPS) as a stabilizer in acidic beverages was evaluated using rheological and stability studies. For this purpose, soy-based beverages were formulated with soy protein isolate (SPI) and soursop juice due to the low stability of this kind of dispersion. The influences of the concentrations of soybean soluble polysaccharide, calcium chloride, and soy protein isolate on the stability and rheology of soursop juice were evaluated using a factorial experimental design. Interactions between the concentrations of soybean soluble polysaccharide and soy protein isolate exerted a positive effect on the maximum Newtonian viscosity. The stability was positively influenced by the soybean soluble polysaccharide and soy protein isolate concentrations, but the interactions between soy protein isolate and CaCl2 also affected the sedimentation index. 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