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)

• Main Authors: Karen Paola Contreras-Lozano, Héctor José Ciro-Velásquez, Carlos Julio Márquez-Cardozo
• Format: Article
• Language: English
• Published: Universidad Nacional de Colombia 2018-01-01
• Series: Dyna
• Subjects: viscosity; gums; stability; suspension; viscoelasticity
• Online Access: https://revistas.unal.edu.co/index.php/dyna/article/view/63205

The rheological properties of food suspensions can be modified by adding hydrocolloids to improve stability. In this paper, the effect of xanthan gum (XG) (0.025-0.075 %w/w), sodium carboxymethylcellulose (CMC) (0.025-0.075 %w/w), and aloe vera gel (AV) (0.5-1.5 %w/w) on the rheological properties of a beverage formulated with sweet corn was evaluated. Rotational and oscillatory tests were performed at temperatures between 10 and 50 °C. Products formulated with hydrocolloids and AV showed a pseudoplastic flow with a consistency coefficient from 0.0036 to 0.2070 Pa.sn and a flow behavior index from 0.5 to 0.9, where the apparent viscosity decreased with the temperature. The viscoelastic behavior of the beverage was characteristic of a weak gel over a wide frequency range, wherein the storage modulus (G') predominated over the loss modulus (G"). Adding high concentrations of gum (≥0.05 %w/w) and low concentrations of AV (≤1 %w/w) were adequate to keep stability at low strain.