Quintana Martinez Somaris Elena, Torregroza Fuentes Edilbert Enrique, García-Zapateiro Luis Alberto
Research Group of Complex Fluid Engineering and Food Rheology, Universidad de Cartagena, Cartagena 130015, Colombia.
Research Group Science Technology and Society-CTS, Universidad de Cartagena, Cartagena 130015, Colombia.
ACS Omega. 2022 Jun 3;7(23):19235-19242. doi: 10.1021/acsomega.2c00513. eCollection 2022 Jun 14.
In this study, hydrocolloids from butternut squash pulp (BSPH) have been employed as stabilizers for the development of acidified milk drinks to evaluate their physicochemical, rheological, and microstructural properties. BSPH was obtained in the alkaline medium (yield of 630 mg of hydrocolloids/100 g of pulp), presenting 79.97 ± 0.240% carbohydrate and non-Newtonian-type shear thinning. Four acidified milk drinks (AMDs) were obtained with 0.25, 0.50, and 1.00% BSPHs and a control sample without BSPHs. The addition of BSPHs did not alter the proximal composition of AMDs with similar proximal values; also, the samples present typical behavior of non-Newtonian-fluid-type shear thinning adjusted to the Carreau-Yasuda model. Storage (') and loss (″) moduli values were slightly dependent on the frequency in most of the studied systems. Then, the addition of BSPHs retained their uniform internal structure and contributed to the stabilization of the products.
在本研究中，南瓜果肉水胶体（BSPH）被用作酸化乳饮料开发的稳定剂，以评估其物理化学、流变学和微观结构特性。BSPH是在碱性介质中获得的（水胶体产量为630毫克/100克果肉），含有79.97±0.240%的碳水化合物，呈现非牛顿型剪切变稀特性。用0.25%、0.50%和1.00%的BSPH以及一个不含BSPH的对照样品制备了四种酸化乳饮料（AMD）。添加BSPH并未改变具有相似近似值的AMD的近似组成；此外，样品呈现出符合Carreau-Yasuda模型的非牛顿流体型剪切变稀的典型行为。在大多数研究体系中，储能模量（'）和损耗模量（″）值对频率的依赖性较小。然后，添加BSPH保持了产品均匀的内部结构，并有助于产品的稳定。
Zotero 插件
