RHEOLOGICAL CHARACTERIZATION OF LOW-CALORIE JELLIES AND MARMALADES MODEL SOLUTION

Authors

  • SÍLVIA CRISTINA S. R. DE MOURA Pesquisadora Científica do Centro de Pesquisa e Desenvolvimento de Hortifrutícolas (FRUTHOTEC ITAL) Av.Brasil, 2880 CEP 13073-001 Campinas.SP, Brasil.
  • FERNANDA Z. VISSOTTO Pesquisadora Científica do Centro de Pesquisa e Desenvolvimento de Cereais e Chocolates (CEREAL CHOCOTEC - ITAL)
  • MARIA EUGENIA M. DE ALMEIDA Pesquisadora do Grupo de Engenharia e Pós-Colheita (GEPC – ITAL).
  • DJANE A. FEFIM Bolsista de Iniciação Científica PIBIC – CNPq, graduanda em Engenharia de Alimentos (FEA -UNICAMP)

DOI:

https://doi.org/10.18011/bioeng2008v2n2p165-174

Keywords:

Marmalade, Jellie, Low-Calorie, Hydrocolloids, Rheology

Abstract

Gums mixtures has attracted the attention of a growing number of researchers due to the expectationof greater flexibility in its mechanisms and structural and rheological properties in relation to purefood gums. The study purpose was to perform eleven solution models of low-calorie marmaladesand jellies using various hydrocolloids, and to compare their rheological characteristics. It wasobserved that viscosity decreased with increasing temperature, adjusting to Arrhenius model. TheHerschel-Bulkley was the rheological model that best fit to data, with n <1, pseudoplastic fluid.Change in viscosity with time was evaluated, and most of model solutions showed thixotropicbehavior.

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References

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Published

2008-11-12
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How to Cite

MOURA, S. C. S. R. D., VISSOTTO, F. Z., DE ALMEIDA, M. E. M., & FEFIM, D. A. (2008). RHEOLOGICAL CHARACTERIZATION OF LOW-CALORIE JELLIES AND MARMALADES MODEL SOLUTION. Revista Brasileira De Engenharia De Biossistemas, 2(2), 165–174. https://doi.org/10.18011/bioeng2008v2n2p165-174

Issue

Vol. 2 No. 2 (2008)

Section

Regular Section

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Copyright (c) 2014 SÍLVIA CRISTINA S. R. DE MOURA, FERNANDA Z. VISSOTTO, MARIA EUGENIA M. DE ALMEIDA, DJANE A. FEFIM

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