Caesalpinia pulcherrima seed galactomannan on rheological properties of dairy desserts

• Autor(a) principal: Medeiros,Stella Regina Arcanjo
• Data de Publicação: 2020
• Outros Autores: Oliveira,Victor Alves de, Oliveira,Amanda Mazza Cruz de, Araujo,Marjory Lima Holanda, Feitosa,Judith Pessoa de Andrade, Paula,Regina Celia Monteiro de, Sousa,Felipe Domingos de, Moreira,Ana Cristina de Oliveira Monteiro, Beserra,Frederico José, Moreira,Renato de Azevedo
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Ciência Rural
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000600753
• topic: pseudoplastic; thickener; synergism; viscosity; temperature

ABSTRACT: Dairy desserts containing Caesalpinia pulcherrima seed galactomannan were evaluated to determine their static and dynamic rheological behaviors. Variations in consistency index (k), flow behavior (n), yield stress and thixotropy of the desserts indicated that the galactomannan caused an increase in the shear stress and apparent viscosity of the system. All samples exhibited shear-thinning behavior with flow behavior index values (n) between 0.06 and 0.37. Dynamic rheological behavior was evaluated for MD (high solid levels) and MD/2 (half the amount of solids) groups, and both G’ and G’’ moduli were depended on the frequency. The MD and MD/2 groups showed variations in the elastic modulus (G’) throughout the temperature range (mainly at 50 °C), showing greater sensitivity at high temperatures. C. pulcherrima galactomannan was able to promote synergism with starch, milk protein and sucrose and to improve the development of stronger and more resistant gels.