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Effect of temperature on viscosity of kokum, karonda, mango pulp and cashew apple syrup CIGR Journal
Swami, Shrikant Baslingappa; Thakor, Nayan Singh; Wagh, Seema S..
The viscosity of the food products (kokum, karonda, mango pulp and cashew apple syrup) was determined at temperatures 20ºC, 30ºC, 40ºC, 50ºC and 60ºC and at different spindle speed such as 0.07, 0.09, 0.1, 1.1 and 17 r min-1 for mango pulp and 17, 140, 150, 160, 180 and 200 r min-1 for kokum, karonda and cashew apple syrup using Brookfield viscometer.  The kokum, karonda, mango pulp and cashew apple syrup showed shear thinning behavior and pseudo-plastic in nature (n
Tipo: Info:eu-repo/semantics/article Palavras-chave: Food Engineering; Food Process Engineering; Food Science; Food Rheology kokum; Karonda; Mango pulp; Cashew apple syrup; Rheology; Viscosity.
Ano: 2013 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2617
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Physicochemical, functional, thermal and rheological characterization of starch from huauzontle seeds (Chenopodium berlandieri spp. nuttalliae) Agrociencia
Assad-Bustillos,Melissa; Ramírez-Gilly,Mariana; Tecante,Alberto; Chaires-Martínez,Leandro.
Huauzontle seeds (Chenopodium berlandieri spp. nuttalliae) are produced in the central part of Mexico but their use is limited to seedling process. Thus, in order to diversify their applications it is necessary to study their components such as proteins and starch. Therefore, the objective of this study was to extract and characterize the starch contained in the seeds of huauzontle by means of chemical and physical techniques. Analysis of the results showed 50 % extraction yield, 72.5 % starch purity, 5.32 % moisture, 1.09 % ash, 0.083 % fat, 11.4 % total nitrogen, and 4.13 % crude fiber. The amylose content was 10.5 %, which suggests that huauzontle starch gels could have a low tendency to retrograde. Swelling and solubility were similar to reported...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Chenopodium berlandieri; Rheology; Starch; Viscoelasticity; Microscopic structure.
Ano: 2014 URL: http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1405-31952014000800003
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Rheological and some physicochemical characteristics of selected floral honeys from plants of caatinga Anais da ABC (AABC)
SANTOS,FRANCISCO K.G.; DANTAS FILHO,ANTONIO N.; LEITE,RICARDO H.L.; AROUCHA,EDNA M.M.; SANTOS,ANDARAIR G.; OLIVEIRA,THIAGO A..
The aim of this paper was to investigate the physicochemical characteristics and rheological behavior of some floral honeys from species of wild plants found in the Caatinga biome, as well as, correlate honey viscosities with its chemical composition. Thus, five honeys with floral predominance of typical plants foraged by honeybees in Caatinga were analyzed. Results showed that moisture content of honeys ranged from 17.45 to 21.50 g/100g. The samples exhibited higher fructose content (37.58 - 43.95 g/100g) and lower glucose content (27.41- 33.80 g/100g). The glucose-water ratio ranged from 1.55 to 1.80. Sucrose contents, excluding Croton campestris honey sample, exhibited values above the highest sucrose content (6.0 g/100g) allowed by Brazilian norm. The...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Arrhenius model; Glucose; Moisture; Rheology; Viscosity.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652014000200981
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Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes Bragantia
Costa,Mariana Souza; Scholz,Maria Brígida dos Santos; Miranda,Martha Zavariz; Franco,Célia Maria Landi.
ABSTRACT This study aimed to evaluate the effect of the high and low molecular weight glutenin subunits on the grain traits of sixteen Brazilian wheat genotypes. Grain hardness index, milling traits, physicochemical and rheological properties of the flour, and specific volume and firmness of the bread were evaluated. Physicochemical properties of the flour were not influenced by glutenin subunits. Genotypes with subunits at the Glu-B1 (17+18 or 7+8), Glu-D1 (5+10), and Glu-A3 (b) were associated with strong flours and bread with high specific volume and low firmness. The subunits at the Glu-A1 and Glu-B3 had no effect on the rheological properties of the dough and bread quality, while the subunit 2+12 at Glu-D1 negatively affected the resistance to...
Tipo: Info:eu-repo/semantics/article Palavras-chave: High and low molecular weight glutenin subunits; Rheology; Baking.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052017000100011
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Antimicrobial effect of Anacardium Occidentale extract and cosmetic formulation development BABT
Gonçalves,Gisele Mara Silva; Gobbo,Juliana.
The objective of this work was to assess the activity of the extract of Anacardium occidentale Staphylococcus epidermidis and S. aureus and then to develop cosmetic formulations from those extracts. These formulations were stable in relation to their pH and rheological behavior, but were gradually darkened when stored for assessment at temperatures between 40 and 60ºC. Thus, even though the extract appeared a promising raw material for use in cosmetic formulations, those compounds might still require adjustments to improve the stability.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Anacardium occidentale L; Antimicrobial; Cosmetic; Extract; Rheology.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000600006
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Rheological properties of emulsions stabilized by green banana (Musa cavendishii) pulp fitted by power law model BABT
Izidoro,Dayane Rosalyn; Scheer,Agnes de Paula; Sierakowsk,Maria-Rita.
In this work, the rheological behaviour of emulsions (mayonnaises) stabilized by green banana pulp using the response surface methodology was studied. In addition, the emulsions stability was investigated. Five formulations were developed, according to design for constrained surfaces and mixtures, with the proportion, respectively: water/soy oil/green banana pulp: F1 (0.10/0.20/0.70), F2 (0.20/0.20/0.60), F3 (0.10/0.25/0.65), F4 (0.20/0.25/0.55) and F5 (0.15/0.225/0.625) .Emulsions rheological properties were performed with a rotational Haake Rheostress 600 rheometer and a cone and plate geometry sensor (60-mm diameter, 2º cone angle), using a gap distance of 1mm. The emulsions showed pseudoplastic behaviour and were adequately described by the Power Law...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Green banana pulp; Emulsion; Rheology; Response surface methodology.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000600026
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Correlation between rheological properties and capillary fixation for modelling creams BJPS
Demoliner,Lara Brogni; Agnol,Lucas Dall; Zanotti,Suzana Bittencourt; Dias,Fernanda Trindade Gonzalez; Angeli,Valeria Weiss; Bianchi,Otavio.
The Brazilian male beauty market occupies the second place in world consumption of cosmetics. Among the numerous products consumed by such audience is the capillary fixation mask, which is mainly composed by fixatives. These additives act on stabilizing the cosmetic emulsion, protecting the hair against moisture and also increasing the intensity of hair fixation. In this work, three formulations for modelling creams were prepared by different concentrations of the fixatives StylezeTM W20 and PVP K90 and their properties characterized by physicochemical, rheological and sensory analysis. The capillary masks produced were stable oil-in-water (O/W) emulsions with uniform droplets of 2.05-2.82 μm sizes and pseudoplastic thixotropic behavior (0.19 < n <...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Rheology; Microscopy; N-vinyl-2-pyrrolidone; Polyquaternium-55; Modelling cream/physicochemical properties; Cosmetics.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502018000300621
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Fabrication, physicochemical characterization and preliminary efficacy evaluation of a W/O/W multiple emulsion loaded with 5% green tea extract BJPS
Mahmood,Tariq; Akhtar,Naveed; Khan,Barkat Ali; Rasul,Akhtar; Khan,Haji M. Shoaib.
Complex multiple emulsions have an excellent ability to fill large volumes of functional cosmetic agents. This study was aimed to encapsulate large volume of green tea in classical multiple emulsion and to compare its stability with a multiple emulsion without green tea extract. Multiple emulsions were developed using Cetyl dimethicone copolyol as lipophilic emulsifier and classic polysorbate-80 as hydrophilic emulsifier. Multiple emulsions were evaluated for various physicochemical aspects like conductivity, pH, microscopic analysis, rheology and these characteristics were followed for a period of 30 days in different storage conditions. In vitro and in vivo skin protection tests were also performed for both kinds of multiple emulsions i.e. with active...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cosmetics; Green tea; Multiple emulsion; Rheology; Skin; Stability.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502013000200016
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Development of nanotechnology-based drug delivery systems with olive vegetable oil for cutaneous application BJPS
Silva,Silas Arandas Monteiro e; Lacerda,Rísia; Bernegossi,Jéssica; Chorilli,Marlus; Leonardi,Gislaine Ricci.
ABSTRACT Liquid-Crystalline Systems represent active compounds delivery systems that may be able to overcome the physical barrier of the skin, especially represented by the stratum corneum. To obtain these systems, aqueous and oily components are used with surfactants. Of the different association structures in such systems, the liquid-crystalline offer numerous advantages to a topical product. This manuscript presents the development of liquid-crystalline systems consisting, in which the oil component is olive oil, its rheological characterizations, and the location of liquid crystals in its phase map. Cytotoxic effects were evaluated using J-774 mouse macrophages as the cellular model. A phase diagram to mix three components with different proportions...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Liquid-Crystalline Systems/development; Liquid-Crystalline Systems/reology; Drugs/skin delivery; Olive Oil/use/Liquid-Crystalline Systems; Rheology; Cytotoxicity; Bioadhesion..
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502016000100023
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Granules morphology and rheological behavior of green banana (Musa cavendishii) and corn (Zea mays) starch gels Ciência e Agrotecnologia
Izidoro,Dayane Rosalyn; Demczuk Junior,Bogdan; Haminiuk,Charles Windson Isidoro; Sierakowski,Maria Rita; Freitas,Renato João Sossela de; Scheer,Agnes de Paula.
In this work, it was used starch obtained from green banana (Musa cavendishii) and commercial corn (Zea mays) starch in order to compare the granule morphology and the rheological behavior of these gel-starches. Images of starch granules morphology were obtained from scanning electron microscope (SEM). The banana starch granules presented an oval and ellipsoidal shape with irregular diameters. Neverthless, the granules of corn starch showed a poliedric shape, with different sizes. The rheological behavior of gel starch solutions showed a non-newtonian character with a pseudoplastic behavior. Herschel-Bulkley model gave a good description on the rheological behavior of the gel starch. Banana gel-starch solutions showed higher values of shear stress and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Starch; Green banana; Corn; Microscopy; Rheology.
Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542007000500026
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PHYSICO-CHEMICAL AND BROMATOLOGICAL CHARACTERISTICS OF ARENCA AND RHEOLOGICAL PROPERTIES OF OIL-IN-WATER EMULSIONS CONTAINING ISOLATED PROTEIN Ciência e Agrotecnologia
Quintana,Somaris Elena; Franco,José María; Garcia-Zapateiro,Luis.
ABSTRACT The design, formulation and development of a new product or the improvement of a traditional product are dependent on the knowledge of the physicochemical, bromatological and rheological characteristics of that product. An important aspect of the study of food is complex dispersions such as emulsions. For preparation and formulation of emulsions, surfactants like protein are used to constitute a molecular barrier that helps emulsions to form and stabilizes dispersions. The aim of this work was to standardize an oil in water (O/W) food emulsion with Arencas (Triportheus magdalenae) isolated protein. For this procedure, a physicochemical and bromatological characterization of fish muscle has been done, in which a protein percentage of 17.85±0.12 has...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Isolated protein; Rheology; Microstructure..
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000600634
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Whole and crushed nutlets of chia (Salvia hispanica) from Mexico as a source of functional gums Ciênc. Tecnol. Aliment.
Segura-Campos,Maira; Acosta-Chi,Zaidy; Rosado-Rubio,Gabriel; Chel-Guerrero,Luis; Betancur-Ancona,David.
The objective of this study was to characterize the chemical and functional properties of Mexican chia (Salvia hispanica) gums extracted from defatted whole and crushed nutlets using the Soxhlet and SFE-CO2 methods. Chia gums have interesting chemical and functional properties for the food industry. The oil and gum yields were in the range of 1.98-16.42% and 5.81-12.60%, respectively. The defatting procedure did not affect significantly the oil and gum extraction; the nutlet type (whole or crushed) was the only parameter influencing the yield. The proximate composition and the protein and fiber contents of chia gum were evaluated. Low contents of protein and fiber and high NFE levels were found in whole nutlet gums. The functional properties of chia gum...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Hydrocolloids; Rheology; Supercritical fluid extraction; Fats and oils; Functional properties.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400009
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Reporting the utilization and perspectives of different surface active agents for bread making Ciênc. Tecnol. Aliment.
ARSHAD,Nazish; AHMAD,Asif; NADEEM,Muhammad; AMIR,Rai Muhammad; ARSHAD,Muhammad Sajid.
Abstract The present study was planned to use surfactants in different concentrations along with varying amounts of shortening in the form of gels to prepare breads. For that purpose, SSL, CSL, PS-60 and GMS were used at level of 0.25, 0.50, 0.75 and 1.00 parts in combination with shortening @ 4.00, 3.75, 3.50 and 3.25 parts. The dough having surfactants gels resulted in longer resistance time and overall dough stability. The moisture and protein content of breads increased which is due to interactions of surfactant gels with starch and gluten fractions that result in increasing dough strength and baking quality. Significant increase in specific volume is observed in breads of GMS and PS-60 gels. The sensory evaluation was carried out by a panel of trained...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Breads; Surfactants; Rheology; Chemical analysis; Sensory evaluation.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005020102
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Effect of rice variety and milling fraction on the starch gelatinization and rheological properties of rice milk Ciênc. Tecnol. Aliment.
LEE,Youngseung; DIAS-MORSE,Palika Namali; MEULLENET,Jean-Francois.
Abstract This study aimed to investigate the rheological properties of rice milk produced from raw rice including rice varieties and milling fractions. Rice milk was prepared from two rice varieties, which were Arhent (long grain) and Bengal (medium grain) using brown, head and broken fractions of the two cultivars used. Gelatinization temperatures for each rice variety, milling fraction, and rheological behaviors of rice milk were examined. Flow behaviors of rice milk were significantly affected by the variety and milling fractions of raw rice. The different amylose to amylopectin ratios of the two varieties, the compositional differences and the subsequent impact on the gelatinization temperature of raw rice used in rice milk were the primary reasons...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Rice milk; Rheology; Rice variety; Milling fraction.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000401047
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Characterization of Brazilian wheat cultivars for specific technological applications Ciênc. Tecnol. Aliment.
Scheuer,Patrícia Matos; Francisco,Alicia de; Miranda,Martha Zavariz de; Ogliari,Paulo José; Torres,Gisele; Limberger,Valéria; Montenegro,Flávio Martins; Ruffi,Cristiane Rodrigues; Biondi,Sílvia.
Functional and technological properties of wheat depend on its chemical composition, which together with structural and microscopic characteristics, define flour quality. The aim of the present study was to characterize four Brazilian wheat cultivars (BRS Louro, BRS Timbauva, BRS Guamirim and BRS Pardela) and their respective flours in order to indicate specific technological applications. Kernels were analyzed for test weight, thousand kernel weight, hardness, moisture, and water activity. Flours were analyzed for water activity, color, centesimal composition, total dietary fiber, amylose content and identification of high molecular weight glutenins. The rheological properties of the flours were estimated by farinography, extensography, falling number,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Wheat; Composition; Rheology; Baking.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300041
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Rheological and structural evaluations of commercial italian salad dressings Ciênc. Tecnol. Aliment.
Perrechil,Fabiana de Assis; Santana,Rejane de Castro; Fasolin,Luiz Henrique; Silva,Cesar Augusto Sodré da; Cunha,Rosiane Lopes da.
The emulsion stability, composition, structure and rheology of four different commercial italian salad dressings manufactured with traditional and light formulations were evaluated. According to the results, the fat content ranged from 8% (w/w) (light) to 34% (w/w) (traditional), the carbohydrate concentration varied between 3.8% (w/w) (traditional) and 14.4% (w/w) (light) and the pH was between 3.6-3.9 for all samples. The microscopic and stability analyses showed that the only stable salad dressing was a light sample, which had the smallest droplet size when compared with the other samples. With respect to the rheological behaviour, all the salad dressings were characterized as thixotropic and shear thinning fluids. However, the stable dressing showed an...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Rheology; Microstructure; Emulsion; Salad dressing.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000200027
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Production and characterization of nanocapsules encapsulated linalool by ionic gelation method using chitosan as wall material Ciênc. Tecnol. Aliment.
XIAO,Zuobing; XU,Ziqi; ZHU,Guangyong.
Abstract Linalool has been extensively applied in various fields, such as flavoring agent, perfumes, cosmetics and medical science. However, linalool is unstable, volatile and readily oxidizable. A sensitive substance can be encapsulated in a capsule, so encapsulation technology can solve these problems. In this paper, linalool-loaded nanocapsules (Lin-nanocapsules) were prepared via the ionic gelation method and Lin-nanocapsules were characterized. The results of Fourier transformation infrared spectroscopy (FTIR) showed that linalool was successfully encapsulated in the wall materials. Scanning electron microscopy (SEM) results demonstrated that the shapes of Lin-nanocapsules, with smooth surfaces, were nearly spherical. Lin-nanocapsule average particle...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Lin-nanocapsules; Flavor; Encapsulation; Rheology.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400613
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Liquid whey protein concentrates as primary raw material for acid dairy gels Ciênc. Tecnol. Aliment.
HENRIQUES,Marta Helena Fernandes; GOMES,David Manuel Gama Simões; BORGES,Ana Raquel; PEREIRA,Carlos José Dias.
Abstract The replacement of dehydrated products such as whey protein concentrates and isolates (WPC and WPI) by liquid whey protein concentrates (LWPC) obtained by ultrafiltration can be an excellent alternative for the production of innovative dairy products. Thus, the aim of this work is to study the gelation properties of LWPC as raw material for acid-induced dairy gels. Acid-induced gels were produced with non-defatted LWPC, with or without fortification with skimmed milk powder (SMP), by bacterial fermentation and by glucono-δ-lactone (GDL) acidification. The fermented systems (yogurt type acid gels) produced weaker gel structures than the equivalent chemically acidified gels (dessert type acid gels). It was also observed that molecular rearrangement...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Liquid whey protein concentrate; Acid-induced gel; Lactic acid bacteria; Glucono-δ-lactone; Texture; Rheology.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200361
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Effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet whey Ciênc. Tecnol. Aliment.
IMBACHÍ-NARVÁEZ,Paola Catalina; SEPÚLVEDA-VALENCIA,José Uriel; RODRÍGUEZ-SANDOVAL,Eduardo.
Abstract The effect of sweet whey and octenyl succinic anhydride (OSA)-modified cassava starch on the quality and rheological properties of fermented dairy beverages was evaluated. Sweet whey (45-65%) and OSA-modified cassava starch (0.8-1.2%) were added to determine an optimal fermented dairy beverage with the highest viscosity and the lowest syneresis possible. The optimal fermented dairy beverage corresponded to the addition of 40.9% sweet whey and 1.13% OSA-modified cassava starch with respect to the milk and sweet whey mixture. Moreover, the rheological and quality properties of the optimal fermented dairy beverage were compared to a commercial beverage (control) during 22 days of storage. No significant differences were found in soluble solids,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fermented dairy beverage; Whey; Modified cassava starch; Rheology.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100134
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Rheological properties of sweet potato starch-date syrup gel Ciênc. Tecnol. Aliment.
MOHAMED,Abdellatif Abdelhakim; ALAMRI,Mohammed Salih; HUSSAIN,Shahzad; IBRAHEEM,Mohamed AbduRabu; QASEM,Akram Abdo.
Abstract Date syrup (DS), sugars (SG) and sweet potato starch (SPS) composites were investigated using dynamic rheometry, rapid visco-amylograph (RVA), and texture analysis (TPA). HPLC analysis revealed that DS sugar composition was 55% glucose and 45% fructose. Starch gels (0% to 50% DS or SG) were precooked in RVA. SPS starch gel is considered elastic because the elastic modulus (G`) was much greater than the viscous modulus (G``). The comparison between the effect of DS versus SG revealed differences on the peak viscosity, setback, G` and G``, complex viscosity (η*), tan δ, and gel hardness. The decline in complex viscosity (η*) indicates shear thinning behavior. Despite the similarity in sugar content between DS and SG, as shown by the HPLC analysis,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Starch; Rheology; Date syrup; Pasting; Sweet potato.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000401030
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