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Os hidrocolóides na estabilidade coloidal das bebidas de fruta

Os hidrocolóides na estabilidade coloidal das bebidas de fruta

Ciro Velasquez / Figueroa Florez

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Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Tecnología: cuestiones generales
ISBN:
9786207992829
77,50 €
IVA incluido
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Sobre IBD

Miller) sobre as caraterísticas físico-químicas e o grau de estabilidade das bebidas de tomate de árvore (Cyphomandra betacea). A adição de hidrocolóides ajudou a controlar a separação de fases das bebidas durante o armazenamento. Os resultados indicam que concentrações de goma xantana (GX) e carboximetilcelulose de sódio (CMC) maiores ou iguais a 0,05% p/p são adequadas para a estabilidade física das bebidas, expressa em baixas velocidades de decantação e altos valores de potencial ζ (>30mV), sem afetar significativamente as propriedades físico-químicas e os parâmetros de cor. A incorporação de gel de aloé vera afectou significativamente o pH e a acidez titulável (p

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Otros libros del autor

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