Hidrocoloides como estabilizantes en bebidas de maíz dulce (Zea mays var. saccharata) y gel de aloe vera (Aloe barbadensis Miller)
La 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 hidroc... Ver más
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2020-12-31
Karen Paola Contreras Lozano - 2019
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UNIVERSIDAD DE CIENCIAS APLICADAS Y AMBIENTALES |
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https://nuevo.metarevistas.org/UNIVERSIDADDECIENCIASAPLICADASYAMBIENTALES/logo.png |
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Colombia |
| collection |
Revista U.D.C.A Actualidad & Divulgación Científica |
| title |
Hidrocoloides como estabilizantes en bebidas de maíz dulce (Zea mays var. saccharata) y gel de aloe vera (Aloe barbadensis Miller) |
| spellingShingle |
Hidrocoloides como estabilizantes en bebidas de maíz dulce (Zea mays var. saccharata) y gel de aloe vera (Aloe barbadensis Miller) Contreras-Lozano, Karen Paola Ciro-Velásquez, Héctor José Arango-Tobón, Julio Cesar carboximetilcelulosa goma xantano estabilidad suspensiones viscosidad carboxymethylcelulose xanthan gum stabilizers suspensions viscosity |
| title_short |
Hidrocoloides como estabilizantes en bebidas de maíz dulce (Zea mays var. saccharata) y gel de aloe vera (Aloe barbadensis Miller) |
| title_full |
Hidrocoloides como estabilizantes en bebidas de maíz dulce (Zea mays var. saccharata) y gel de aloe vera (Aloe barbadensis Miller) |
| title_fullStr |
Hidrocoloides como estabilizantes en bebidas de maíz dulce (Zea mays var. saccharata) y gel de aloe vera (Aloe barbadensis Miller) |
| title_full_unstemmed |
Hidrocoloides como estabilizantes en bebidas de maíz dulce (Zea mays var. saccharata) y gel de aloe vera (Aloe barbadensis Miller) |
| title_sort |
hidrocoloides como estabilizantes en bebidas de maíz dulce (zea mays var. saccharata) y gel de aloe vera (aloe barbadensis miller) |
| title_eng |
Hydrocolloids as stabilizers in beverages from sweet corn (Zea mays var. Saccharata) and aloe vera gel (Aloe barbadensis Miller) |
| description |
La 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.
|
| description_eng |
Particle 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.
|
| author |
Contreras-Lozano, Karen Paola Ciro-Velásquez, Héctor José Arango-Tobón, Julio Cesar |
| author_facet |
Contreras-Lozano, Karen Paola Ciro-Velásquez, Héctor José Arango-Tobón, Julio Cesar |
| topicspa_str_mv |
carboximetilcelulosa goma xantano estabilidad suspensiones viscosidad |
| topic |
carboximetilcelulosa goma xantano estabilidad suspensiones viscosidad carboxymethylcelulose xanthan gum stabilizers suspensions viscosity |
| topic_facet |
carboximetilcelulosa goma xantano estabilidad suspensiones viscosidad carboxymethylcelulose xanthan gum stabilizers suspensions viscosity |
| citationvolume |
22 |
| citationissue |
2 |
| citationedition |
Núm. 2 , Año 2019 :Revista U.D.C.A Actualidad & Divulgación Científica. Julio-Diciembre |
| publisher |
Universidad de Ciencias Aplicadas y Ambientales U.D.C.A |
| ispartofjournal |
Revista U.D.C.A Actualidad & Divulgación Científica |
| source |
https://revistas.udca.edu.co/index.php/ruadc/article/view/1090 |
| language |
Español |
| format |
Article |
| rights |
https://creativecommons.org/licenses/by-nc-sa/4.0/ Karen Paola Contreras Lozano - 2019 info:eu-repo/semantics/openAccess http://purl.org/coar/access_right/c_abf2 |
| references |
ABBASI, S.; MOHAMMADI, S. 2013. Stabilization of milk–orange juice mixture using Persian gum: Efficiency and mechanism. Food Bioscience. (Reino Unido). 2(1):53-60. https://doi.org/10.1016/j.fbio.2013.04.002 2. ABEDI, F.; SANI, A.M.; KARAZHIYAN, H. 2012. Effect of some hydrocolloids blend on viscosity and sensory properties of raspberry juice milk. J. Food Science and Technology. (India). 51(9):2246-2250. https://doi.org/10.1007/s13197-012-0705-0 3. AGHAJANZADEH, S.; MOHAMMAD Z.; KASHANINEJAD, M. 2017. Influence of thermal treatment, homogenization and xanthan gum on physicochemical properties of watermelon juice: A response Surface approach. LWT - Food Science and Technology. (Inglaterra). 85(1):66-74. https://doi.org/10.1016/j.lwt.2017.07.007 4. AKKARACHANEEYAKORN, S.; TINRAT, S. 2015. Effects of types and amounts of stabilizers on physical and sensory characteristics of cloudy ready-to-drink mulberry fruit juice. Food Science and Nutrition. (USA). 3(3):213-220. https://doi.org/10.1002/fsn3.206 5. ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, AOAC. 2016. Official Methods of Analysis. 20 ed. Ed. AOAC International. 6. CHO, H.M.; YOO, B. 2015. Rheological characteristics of cold thickened beverages containing xanthan gume based food thickeners used for dysphagia diets. J. Academy of Nutrition and Dietetics. (USA). 115(1):106-111. https://doi.org/10.1016/j.jand.2014.08.028 7. CONTRERAS-LOZANO, K.; CIRO-VELASQUEZ, H.; MARQUEZ-CARDOZO. 2018. Effect of the addition of hydrocolloids and aloe vera gel (Aloe barbadensis Miller) on the rheological properties of a beverage of sweet corn (Zea mays var. saccharata). DYNA. (Colombia). 85(204):302-310. https://doi.org/10.15446/dyna.v85n204.63205 8. DICKINSON, E. 2009. Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocolloids. (Holanda). 23(6):1473-1482. https://doi.org/10.1016/j.foodhyd.2008.08.005 9. DRAPALA, K.P.; MULVIHILL, D.M.; O’MAHONY, J.A. 2018. A review of the analytical approaches used for studying the structure, interactions and stability of emulsions in nutritional beverage systems. Food Structure. (Holanda). 16(1):27-42. https://doi.org/10.1016/j.foostr.2018.01.004 10. ELBANDY, M.A.; ABED, S.M.; GAD, S.S.; ABDEL, F.M. 2014. Aloe vera gel as a functional ingredient and natural preservative in mango nectar. World J. Dairy & Food Sciences. (Egipto). 9(2):191-203. https://doi.org/10.5829/idosi.wjdfs.2014.9.2.1139 11. GENOVESE, D.B.; LOZANO, J.E. 2001. The effect of hydrocolloids on the stability and viscosity of cloudy apple juices. Food Hydrocolloids. (Holanda). 15(1):1-7. https://doi.org/10.1016/S0268-005X(00)00053-9 12. KESHTKARAN, M.; MOHAMMADIFAR, M.A.; ASADI, G.H.; NEJAD, R.A. 2013. Effect of gum tragacanth on rheological and physical properties of a flavored milk drink made with date syrup. J. Dairy Science. (USA). 96(8):4794-803. https://doi.org/10.3168/jds.2012-5942 13. LAAMAN, T.R. 2011. Hydrocolloids: Fifteen Practical Tips. En: Laaman, T.R. (Ed). Hydrocolloids in Food Processing. Ed. Blackwell Publishing, Ltd. (Iowa). p.1-17. 14. LINS, A.C.; CAVALCANTI, D.T.; AZOUBEL, P.M.; MÉLO, E.; MACIEL, M.I. 2014. Effect of hydrocolloids on the physicochemical characteristics of yellow mombin structured fruit. Food Science and Technology (Brasil). 34(3):456-463. https://doi.org/10.1590/1678-457x.6348 15. MIRHOSSEINI, H.; TAN, C.P.; HAMID, N.S.A.; YUSOF, S. 2008. Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion. Colloids and Surfaces A: Physicochemical and Engineering Aspects. (Holanda). 315(1):47-56. https://doi.org/10.1016/j.colsurfa.2007.07.007 16. NORTON, I.; SPYROPOULOS, F.; COX, P. 2011. Practical Food Rheology. Ed. Blackwell Publishing Ltd. (Oxford). 278p. 17. NWAOKORO, O.G.; AKANBI, C.T. 2015. Effect of the addition of hydrocolloids to tomatocarrot juice blend. J. Nutritional Health & Food Science. 3(1):1-10. http://dx.doi.org/10.15226/jnhfs.2015.00134 18. RUIHUAN, L.; QING, K.; HAIJIN, M.; XIAODAN F. 2017. Effect of guar gum on stability and physical properties of orange juice. Internal J. Biological Macromolecules. (Holanda). 98(1):565-574. https://doi.org/10.1016/j.ijbiomac.2017.02.031 19. SÁNCHEZ-MACHADO, D.; LÓPEZ-CERVANTES, J.; SENDÓN, R.; SANCHES-SILVA, A. 2017. Aloe vera: ancient knowledge with new frontiers. Trends in Food Science & Technology (Holanda). 61(1):94-102. https://doi.org/10.1016/j.tifs.2016.12.005 20. SCHRAMM, L.L. 2005. Emulsions, Foams, and Suspensions: Fundamentals and Applications. Ed. Wiley-VCH Verlag GmbH y Co. KGaA (Weinheim). 465p. 21. SILVA, V.M.; SATO, A.C.; BARBOSA, A.C.; DACANAL, G.; CIRO-VELÁSQUEZ, H.J.; CUNHA, R.L. 2012. The effect of homogenisation on the stability of pineapple pulp. Internal J. Food Science and Technology. (USA). 45(10):2127-2133. https://doi.org/10.1111/j.1365-2621.2010.02386.x 22. SZYMANEK, M.; TANAŚ, W.; HAMMED, K. 2015. Kernel carbohydrates concentration in sugary-1, sugary enhanced and shrunken sweet corn kernels. Agriculture and Agricultural Science Procedia. (Holanda). 7(1):260-264. https://doi.org/10.1016/j.aaspro.2015.12.044 23. TAIWO, A.C.; GIFT, N.O. 2015. Effect of the addition of hydrocolloids to tomato-carrot juice blend. J. Nutritional Health & Food Science (USA). 3(1):1–10. https://doi.org/10.4172/2155-9600.1000212 24. XU, L.; XU, G.; LIU, T.; CHEN, Y.; GONG, H. 2013. The comparison of rheological properties of aqueous welan gum and xanthan gum solutions. Carbohydrate Polymers. (Reino Unido). 92(1):516-522. https://doi.org/10.1016/j.carbpol.2012.09.082 |
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Hidrocoloides como estabilizantes en bebidas de maíz dulce (Zea mays var. saccharata) y gel de aloe vera (Aloe barbadensis Miller) ABBASI, S.; MOHAMMADI, S. 2013. Stabilization of milk–orange juice mixture using Persian gum: Efficiency and mechanism. Food Bioscience. (Reino Unido). 2(1):53-60. https://doi.org/10.1016/j.fbio.2013.04.002 2. ABEDI, F.; SANI, A.M.; KARAZHIYAN, H. 2012. Effect of some hydrocolloids blend on viscosity and sensory properties of raspberry juice milk. J. Food Science and Technology. (India). 51(9):2246-2250. https://doi.org/10.1007/s13197-012-0705-0 3. AGHAJANZADEH, S.; MOHAMMAD Z.; KASHANINEJAD, M. 2017. Influence of thermal treatment, homogenization and xanthan gum on physicochemical properties of watermelon juice: A response Surface approach. LWT - Food Science and Technology. (Inglaterra). 85(1):66-74. https://doi.org/10.1016/j.lwt.2017.07.007 4. AKKARACHANEEYAKORN, S.; TINRAT, S. 2015. Effects of types and amounts of stabilizers on physical and sensory characteristics of cloudy ready-to-drink mulberry fruit juice. Food Science and Nutrition. (USA). 3(3):213-220. https://doi.org/10.1002/fsn3.206 5. ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, AOAC. 2016. Official Methods of Analysis. 20 ed. Ed. AOAC International. 6. CHO, H.M.; YOO, B. 2015. Rheological characteristics of cold thickened beverages containing xanthan gume based food thickeners used for dysphagia diets. J. Academy of Nutrition and Dietetics. (USA). 115(1):106-111. https://doi.org/10.1016/j.jand.2014.08.028 7. CONTRERAS-LOZANO, K.; CIRO-VELASQUEZ, H.; MARQUEZ-CARDOZO. 2018. Effect of the addition of hydrocolloids and aloe vera gel (Aloe barbadensis Miller) on the rheological properties of a beverage of sweet corn (Zea mays var. saccharata). DYNA. (Colombia). 85(204):302-310. https://doi.org/10.15446/dyna.v85n204.63205 8. DICKINSON, E. 2009. Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocolloids. (Holanda). 23(6):1473-1482. https://doi.org/10.1016/j.foodhyd.2008.08.005 9. DRAPALA, K.P.; MULVIHILL, D.M.; O’MAHONY, J.A. 2018. A review of the analytical approaches used for studying the structure, interactions and stability of emulsions in nutritional beverage systems. Food Structure. (Holanda). 16(1):27-42. https://doi.org/10.1016/j.foostr.2018.01.004 10. ELBANDY, M.A.; ABED, S.M.; GAD, S.S.; ABDEL, F.M. 2014. Aloe vera gel as a functional ingredient and natural preservative in mango nectar. World J. Dairy & Food Sciences. (Egipto). 9(2):191-203. https://doi.org/10.5829/idosi.wjdfs.2014.9.2.1139 11. GENOVESE, D.B.; LOZANO, J.E. 2001. The effect of hydrocolloids on the stability and viscosity of cloudy apple juices. Food Hydrocolloids. (Holanda). 15(1):1-7. https://doi.org/10.1016/S0268-005X(00)00053-9 12. KESHTKARAN, M.; MOHAMMADIFAR, M.A.; ASADI, G.H.; NEJAD, R.A. 2013. Effect of gum tragacanth on rheological and physical properties of a flavored milk drink made with date syrup. J. Dairy Science. (USA). 96(8):4794-803. https://doi.org/10.3168/jds.2012-5942 13. LAAMAN, T.R. 2011. Hydrocolloids: Fifteen Practical Tips. En: Laaman, T.R. (Ed). Hydrocolloids in Food Processing. Ed. Blackwell Publishing, Ltd. (Iowa). p.1-17. 14. LINS, A.C.; CAVALCANTI, D.T.; AZOUBEL, P.M.; MÉLO, E.; MACIEL, M.I. 2014. Effect of hydrocolloids on the physicochemical characteristics of yellow mombin structured fruit. Food Science and Technology (Brasil). 34(3):456-463. https://doi.org/10.1590/1678-457x.6348 15. MIRHOSSEINI, H.; TAN, C.P.; HAMID, N.S.A.; YUSOF, S. 2008. Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion. Colloids and Surfaces A: Physicochemical and Engineering Aspects. (Holanda). 315(1):47-56. https://doi.org/10.1016/j.colsurfa.2007.07.007 16. NORTON, I.; SPYROPOULOS, F.; COX, P. 2011. Practical Food Rheology. Ed. Blackwell Publishing Ltd. (Oxford). 278p. 17. NWAOKORO, O.G.; AKANBI, C.T. 2015. Effect of the addition of hydrocolloids to tomatocarrot juice blend. J. Nutritional Health & Food Science. 3(1):1-10. http://dx.doi.org/10.15226/jnhfs.2015.00134 18. RUIHUAN, L.; QING, K.; HAIJIN, M.; XIAODAN F. 2017. Effect of guar gum on stability and physical properties of orange juice. Internal J. Biological Macromolecules. (Holanda). 98(1):565-574. https://doi.org/10.1016/j.ijbiomac.2017.02.031 19. SÁNCHEZ-MACHADO, D.; LÓPEZ-CERVANTES, J.; SENDÓN, R.; SANCHES-SILVA, A. 2017. Aloe vera: ancient knowledge with new frontiers. Trends in Food Science & Technology (Holanda). 61(1):94-102. https://doi.org/10.1016/j.tifs.2016.12.005 20. SCHRAMM, L.L. 2005. Emulsions, Foams, and Suspensions: Fundamentals and Applications. Ed. Wiley-VCH Verlag GmbH y Co. KGaA (Weinheim). 465p. 21. SILVA, V.M.; SATO, A.C.; BARBOSA, A.C.; DACANAL, G.; CIRO-VELÁSQUEZ, H.J.; CUNHA, R.L. 2012. The effect of homogenisation on the stability of pineapple pulp. Internal J. Food Science and Technology. (USA). 45(10):2127-2133. https://doi.org/10.1111/j.1365-2621.2010.02386.x 22. SZYMANEK, M.; TANAŚ, W.; HAMMED, K. 2015. Kernel carbohydrates concentration in sugary-1, sugary enhanced and shrunken sweet corn kernels. Agriculture and Agricultural Science Procedia. (Holanda). 7(1):260-264. https://doi.org/10.1016/j.aaspro.2015.12.044 23. TAIWO, A.C.; GIFT, N.O. 2015. Effect of the addition of hydrocolloids to tomato-carrot juice blend. J. Nutritional Health & Food Science (USA). 3(1):1–10. https://doi.org/10.4172/2155-9600.1000212 24. XU, L.; XU, G.; LIU, T.; CHEN, Y.; GONG, H. 2013. The comparison of rheological properties of aqueous welan gum and xanthan gum solutions. Carbohydrate Polymers. (Reino Unido). 92(1):516-522. https://doi.org/10.1016/j.carbpol.2012.09.082 application/pdf Universidad de Ciencias Aplicadas y Ambientales U.D.C.A Revista U.D.C.A Actualidad & Divulgación Científica https://revistas.udca.edu.co/index.php/ruadc/article/view/1090 Español https://creativecommons.org/licenses/by-nc-sa/4.0/ Karen Paola Contreras Lozano - 2019 info:eu-repo/semantics/article Artículo de revista http://purl.org/coar/resource_type/c_6501 http://purl.org/coar/resource_type/c_1843 info:eu-repo/semantics/publishedVersion http://purl.org/coar/version/c_970fb48d4fbd8a85 info:eu-repo/semantics/openAccess http://purl.org/coar/access_right/c_abf2 Text application/xml Publication Núm. 2 , Año 2019 :Revista U.D.C.A Actualidad & Divulgación Científica. Julio-Diciembre La 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. Contreras-Lozano, Karen Paola 2 22 Ciro-Velásquez, Héctor José Arango-Tobón, Julio Cesar carboximetilcelulosa goma xantano estabilidad suspensiones viscosidad carboxymethylcelulose Particle 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. xanthan gum Journal article stabilizers suspensions viscosity Hydrocolloids as stabilizers in beverages from sweet corn (Zea mays var. Saccharata) and aloe vera gel (Aloe barbadensis Miller) https://doi.org/10.31910/rudca.v22.n2.2019.1090 10.31910/rudca.v22.n2.2019.1090 https://revistas.udca.edu.co/index.php/ruadc/article/download/1090/1804 https://revistas.udca.edu.co/index.php/ruadc/article/download/1090/1833 2619-2551 0123-4226 2019-12-31T00:00:00Z 2019-12-31T00:00:00Z 2020-12-31 |