Soursop Juice Stabilized With Soy Fractions: A Rheologial Approach [suco De Graviola Estabilizado Com Frações De Soja: Uma Avaliação Reológica]

The potential use of soybean soluble polysaccharide (SSPS) as a stabilizer in acidic beverages was evaluated using rheological and stability studies. For this purpose, soy-based beverages were formulated with soy protein isolate (SPI) and soursop juice due to the low stability of this kind of dispersion. The influences of the concentrations of soybean soluble polysaccharide, calcium chloride, and soy protein isolate on the stability and rheology of soursop juice were evaluated using a factorial experimental design. Interactions between the concentrations of soybean soluble polysaccharide and soy protein isolate exerted a positive effect on the maximum Newtonian viscosity. The stability was positively influenced by the soybean soluble polysaccharide and soy protein isolate concentrations, but the interactions between soy protein isolate and CaCl2 also affected the sedimentation index. These results suggest that soybean soluble polysaccharide is effective in stabilizing fibers and proteins in acidic suspensions due to the increase in viscosity and steric effect caused by the formation of complexes between the soybean soluble polysaccharide and soy protein isolate.323558567Acquarone, V.M., Menegalli, F.C., Rodrigues, M.I., Rheological behavior of soursop (Annona Muricata L.) juice as a function of temperature and concentration (1996) Equipos Y Procesos Para La Industria De Alimentos: Propiedades Físicas De Alimentos, 1, pp. 1-8. , ORTEGA, E.PARADA, E.FITO, P. (Eds.), Valência: Universidade PolitécnicaAguilera, J.M., Rademarcher, B., Proteins gels (2004) Proteins In Food Processing, , YADA, R. Y. (Ed.), New York: CRC Press, cap. 20(1997) Official Methods of Analysis, , ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS - AOAC, 16th ed. 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Influence Of Organic Acids On Surfactant Self-assemblies In Surfactant/oil/water Systems

The cosurfactant effect of short-chain organic acids (acetic and propionic acids) and their behavior in relation to the oil prevailing unsaturation (HOSO or sunflower oil) was evaluated from SAXS and rheological measurements in systems formed by water, oil, Tween80 and the organic acid. Self-assemble of the surfactants was influenced by the structure and ratio of the components, which formed different structures (microemulsions and liquid crystal) with different rheological behaviors. The water content exerted influence on the organization of the surfactant moieties and on the dissociation of the cosurfactant, modifying its partition to the water phase. Systems with acetic acid formed more rigid structures with higher viscosity, shear-thinning behavior and bigger distances between the structures due to the tendency of this acid to migrate to water phase. 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Rheological And Structural Evaluations Of Commercial Italian Salad Dressings [avaliação Reológica E Estrutural De Molhos De Salada Comerciais Do Tipo Italiano]

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 overshoot at relatively low shear rates. This distinct rheological behavior being explained by the differences in its composition, particularly the presence of a maltodextrin network