Artículos de revistas
Rheological Characterization Of Chicory Root (cichorium Intybus L.) Inulin Solution
Registro en:
Brazilian Journal Of Chemical Engineering. , v. 25, n. 3, p. 461 - 471, 2008.
1046632
2-s2.0-51749091325
Autor
Toneli J.T.C.L.
Park K.J.
Ramalho J.R.P.
Murr F.E.X.
Fabbro I.M.D.
Institución
Resumen
Inulin is a polysaccharide frequently used as a sugar or fat replacer in the food industry, which offers the advantage of a functional effect similar to those of dietary fibers. By cooling or freezing an inulin concentrated solution, a more concentrated solution precipitates as a paste-like substance, while the liquid phase forms a diluted solution. In this work, the effect of storage temperature of inulin concentrated solution as well as temperature on the rheological behavior of liquid and precipitated phases obtained from a process of phase separation were evaluated. The precipitated phase of inulin was evaluated under two conditions: pure and formulated with encapsulating agents. It was observed that a reduction in storage temperature resulted in a higher inulin precipitation, which produced higher apparent viscosity values for the precipitated phase. All the samples analyzed had a shear-thinning rheological behavior. 25 3 461 471 Association of Official Analytical Chemists, Official methods of analysis of A.O.A.C. international. 16th ed. Arlington: A.O.A.C., Inc. (1995)Berghofer, E., Cramer, A., Schmidt, V., Veigl, M., Pilot-scale production of inulin from chicory roots and its use in foodstuffs (1993) Inulin and inulin-containing crops, , FUCHS, A, Ed, Elsevier Science, Amsterdam Bishay, I.E., Rheological characterization of inulin (1998) Gums and stabilizers for the food industry, 9. , Williams, P. A, Phillips, G. O, Eds, Royal Society of Chemistry, London Bot, A., Erle, U., Vreeker, R., Agterof, W.G.M., Influence of crystallization conditions on the large deformation rheology of inulin gels (2004) Food Hydrocolloids, 18 (4), pp. 547-556 Ginner, J., Ibarz, A., Garza, S., Xhian-Quan, S., Rheology of clarified cherry juices (1996) Journal of Food Engineering, 30 (1-2), pp. 147-154 Héberte, C. L. M. Delcour, J. A. Koch, M. H. J., Complex melting of semi-crystalline chicory (Cichorium intybus L.) root inulin. Carbohydrate Research, 310, No. 1-2, 65-75 (1998)(1976), 1. , Instituto Adolfo Lutz, Normas analíticas do Instituto Adolfo LutzKim, Y., Faqih, M.N., Wang, S.S., Factors affecting gel formation of inulin (2001) Carbohydrate Polymers, 46 (2), pp. 135-145 Nogueira, R. I., Processo de obtenção de inulina de chicória (Cichorium intybus) em pó. Ph.D. diss., Faculdade de Engenharia Agrícola, Universidade Estadual de Campinas (2001)Paoletti, F., Nardo, N., Monici, M., Maini, S., Butturini, A., Caratterizzazione reologica di miscele di inulina com fibre. (2001) Industrie Alimentari, 40 (404), pp. 633-635 Park, K. J. Park, T. H. K. B. Park, K. J. B. Nogueira, R. I. Leite, J. T. C., Processo de obtenção de concentrado de inulina por abaixamento de temperatura e separação física. BR Patente número PI 0003867-9 (2000)Silva, R.F., Use of inulin as a natural texture modifier (1996) Cereal Foods World, 41 (10), pp. 792-795 Saenz, C., Costel, E., Comportamiento reológico de productos de limón. Influência de la temperatura y de la concentración. (1986) Revista de Agroquimica y Tecnología de Alimentos, 26 (4), pp. 581-588 Zimeri, J.E., Kokini, J.L., Rheological properties of inulin-waxy maize starch systems (2003) Carbohydrate Polymers, 52 (1), pp. 67-85