Soursop juice stabilized with soy fractions: a rheologial approach

dc.creatorFasolin, LH
dc.creatorda Cunha, RL
dc.date2012
dc.dateJUL-SEP
dc.date2014-07-30T18:43:28Z
dc.date2015-11-26T16:54:20Z
dc.date2014-07-30T18:43:28Z
dc.date2015-11-26T16:54:20Z
dc.date.accessioned2018-03-28T23:41:36Z
dc.date.available2018-03-28T23:41:36Z
dc.identifierCiencia E Tecnologia De Alimentos. Soc Brasileira Ciencia Tecnologia Alimentos, v. 32, n. 3, n. 558, n. 567, 2012.
dc.identifier0101-2061
dc.identifier1678-457X
dc.identifierWOS:000309938600020
dc.identifier10.1590/S0101-20612012005000072
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/71964
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/71964
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1276829
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
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.
dc.description32
dc.description3
dc.description558
dc.description567
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCAPES [Proex 304/2007]
dc.descriptionCNPq [301869/2006-5]
dc.languageen
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentos
dc.publisherCampinas
dc.publisherBrasil
dc.relationCiencia E Tecnologia De Alimentos
dc.relationCiencia Tecnol. Aliment.
dc.rightsaberto
dc.sourceWeb of Science
dc.subjectsoybean soluble polysaccharide
dc.subjectsoy-based beverages
dc.subjectsoursop
dc.subjectrheology
dc.subjectstability
dc.subjectSoybean Soluble Polysaccharides
dc.subjectEmulsifying Properties
dc.subjectFunctional-properties
dc.subjectAcidic Conditions
dc.subjectSodium Caseinate
dc.subjectProtein
dc.subjectComplexation
dc.subjectSpectroscopy
dc.subjectSuspensions
dc.subjectExtraction
dc.titleSoursop juice stabilized with soy fractions: a rheologial approach
dc.typeArtículos de revistas


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