Hydrocolloids as stabilizers in beverages from sweet corn (Zea mays var. Saccharata) and aloe vera gel (Aloe barbadensis Miller)

Hidrocoloides como estabilizantes en bebidas de maíz dulce (Zea mays var. saccharata) y gel de aloe vera (Aloe barbadensis Miller)

dc.creatorContreras-Lozano, Karen Paola
dc.creatorCiro-Velásquez, Héctor José
dc.creatorArango-Tobón, Julio Cesar
dc.date2019-11-18
dc.date.accessioned2023-08-28T15:13:54Z
dc.date.available2023-08-28T15:13:54Z
dc.identifierhttps://revistas.udca.edu.co/index.php/ruadc/article/view/1090
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8442982
dc.descriptionParticle sedimentation is a common phenomenon in food dispersions, which is associated with poor quality and can be controlled using different additives within which the use of hydrocolloids stands out. The effect of the concentration of xanthan gum (0.025-0.075%), sodium carboxymethylcellulose (0.025-0.075%) and aloe vera gel (0.5-1.5%), on physicochemical, sensory properties and sedimentation in beverages made from sweet corn, were evaluated. No significant variation was observed in the content of total soluble solids, pH, density, titratable acidity, ζ potential, particle size, sedimentation index and color parameters with the concentrations of hydrocolloids and aloe vera. The potential ζ indicated slight stability in beverages (> -30mV) and emulsion flocculation, which is evidenced in the particle size distribution (1-600μm). The viscosity and sedimentation stability increased with concentrations >0.05% of GX and CMC, reflected in a higher sensory assessment of appearance. The increase in aloe vera concentration showed no effect on the stability of the beverages.en-US
dc.descriptionLa sedimentación de partículas es un fenómeno común en dispersiones alimentarias, que está asociado con una calidad deficiente y se puede controlar usando diferentes aditivos, dentro de los cuales, se destacan el uso de hidrocoloides. Se evaluó el efecto de la concentración de goma xantano (0,025-0,075%), carboximetilcelulosa sódica (0,025-0,075%) y gel de aloe vera (0,5-1,5%), en las propiedades fisicoquímicas, sensoriales y estabilidad a la sedimentación, en bebidas elaboradas a partir de maíz dulce. No se observó variación significativa en el contenido de sólidos solubles totales, pH, densidad, acidez titulable, potencial ζ, tamaño de partículas, velocidad de sedimentación y parámetros de color con las concentraciones empleadas de hidrocoloides y de aloe vera. El potencial ζ indicó estabilidad ligera en las bebidas (>-30mV) y la floculación de la emulsión, lo que se evidencia en la distribución del tamaño de partícula (1-600μm). La viscosidad y la estabilidad a la sedimentación aumentaron con concentraciones >0,05% de GX y CMC, reflejándose en una mayor valoración sensorial de la apariencia. El aumento en la concentración de aloe vera no mostró efecto en la estabilidad de las bebidas.es-ES
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dc.formatapplication/pdf
dc.languagespa
dc.publisherUniversidad de Ciencias Aplicadas y Ambientales U.D.C.Aes-ES
dc.relationhttps://revistas.udca.edu.co/index.php/ruadc/article/view/1090/1804
dc.relationhttps://revistas.udca.edu.co/index.php/ruadc/article/view/1090/1833
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dc.rightsDerechos de autor 2019 Karen Paola Contreras Lozanoes-ES
dc.sourceRevista U.D.C.A Actualidad & Divulgación Científica; Vol. 22 No. 2 (2019): Revista U.D.C.A Actualidad & Divulgación Científica. July-Decemberen-US
dc.sourceRevista U.D.C.A Actualidad & Divulgación Científica; Vol. 22 Núm. 2 (2019): Revista U.D.C.A Actualidad & Divulgación Científica. Julio-Diciembrees-ES
dc.sourceRevista U.D.C.A Actualidad & Divulgación Científica; v. 22 n. 2 (2019): Revista U.D.C.A Actualidad & Divulgación Científica. Julho-Dezembropt-BR
dc.source2619-2551
dc.source0123-4226
dc.source10.31910/rudca.v22.n2.2019
dc.subjectcarboximetilcelulosaes-ES
dc.subjectgoma xantanoes-ES
dc.subjectestabilidades-ES
dc.subjectsuspensioneses-ES
dc.subjectviscosidades-ES
dc.subjectcarboxymethylceluloseen-US
dc.subjectxanthan gumen-US
dc.subjectstabilizersen-US
dc.subjectsuspensionsen-US
dc.subjectviscosityen-US
dc.titleHydrocolloids as stabilizers in beverages from sweet corn (Zea mays var. Saccharata) and aloe vera gel (Aloe barbadensis Miller)en-US
dc.titleHidrocoloides como estabilizantes en bebidas de maíz dulce (Zea mays var. saccharata) y gel de aloe vera (Aloe barbadensis Miller)es-ES
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion


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