Soursop Juice Stabilized With Soy Fractions: A Rheologial Approach [suco De Graviola Estabilizado Com Frações De Soja: Uma Avaliação Reológica]

dc.creatorFasolin L.H.
dc.creatorda Cunha R.L.
dc.date2012
dc.date2015-06-26T20:28:50Z
dc.date2015-11-26T14:24:48Z
dc.date2015-06-26T20:28:50Z
dc.date2015-11-26T14:24:48Z
dc.date.accessioned2018-03-28T21:27:10Z
dc.date.available2018-03-28T21:27:10Z
dc.identifier
dc.identifierCiencia E Tecnologia De Alimentos. , v. 32, n. 3, p. 558 - 567, 2012.
dc.identifier1012061
dc.identifier10.1590/S0101-20612012005000072
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84868014679&partnerID=40&md5=9d304ba7818033cfa973180a6d996bca
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/96773
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/96773
dc.identifier2-s2.0-84868014679
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1245538
dc.descriptionThe 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. These results suggest that soybean soluble polysaccharide is effective in stabilizing fibers and proteins in acidic suspensions due to the increase in viscosity and steric effect caused by the formation of complexes between the soybean soluble polysaccharide and soy protein isolate.
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dc.languageen
dc.languagept
dc.publisher
dc.relationCiencia e Tecnologia de Alimentos
dc.rightsaberto
dc.sourceScopus
dc.titleSoursop Juice Stabilized With Soy Fractions: A Rheologial Approach [suco De Graviola Estabilizado Com Frações De Soja: Uma Avaliação Reológica]
dc.typeArtículos de revistas


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