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Application of time-intensity analysis in model system submitted to homogenization.
Silva Pereira, Gerlândia da; Leite, Thiago S; Schmidt, Flávio L; Cristianini, Marcelo; Bolini, Helena Ma.
Afiliação
  • Silva Pereira GD; 1 Department of Food and Nutrition (DEPAN), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil.
  • Leite TS; 2 Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil.
  • Schmidt FL; 2 Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil.
  • Cristianini M; 2 Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil.
  • Bolini HM; 1 Department of Food and Nutrition (DEPAN), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil.
Food Sci Technol Int ; 25(6): 462-471, 2019 Sep.
Article em En | MEDLINE | ID: mdl-30808232
The use of the high pressure homogenizer has been studied in fruit juices, but researches in model system for application in fruit nectar are scarce. Therefore, it is necessary to evaluate the application of these technologies and how the homogenization pressure (PH) can interfere in the sensorial profile of the samples. To prepare the solutions we used guar gum (0.1%), organic acids (0.3%), and sucrose (10%), which were later homogenized (0-control, 25 and 50 MPa) at 25 ℃. The rheological behavior and the temporal profile of the samples were evaluated. The model systems presented pseudoplastic behavior without residual tension and were fitted to the Ostwald-de Waele model. The consistency index reduced and the flow behavior index increased with processing. Apparent viscosity also decreased due to homogenization. In the time-intensity sensorial analysis, it was observed that the samples differed among the evaluated parameters, demonstrating that the samples with tartaric acid presented higher intensity for the sour taste. However, for sweetness, no change was observed. In the viscosity attribute, the model systems presented similar temporal profiles. Therefore, it was noted that the homogenization process favored a greater temporal profile of sour taste, making sensory perception more lasting in a model system for fruit nectar.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Leite / Manipulação de Alimentos Tipo de estudo: Prognostic_studies Limite: Animals Idioma: En Revista: Food Sci Technol Int Assunto da revista: CIENCIAS DA NUTRICAO Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Brasil País de publicação: Estados Unidos
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Leite / Manipulação de Alimentos Tipo de estudo: Prognostic_studies Limite: Animals Idioma: En Revista: Food Sci Technol Int Assunto da revista: CIENCIAS DA NUTRICAO Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Brasil País de publicação: Estados Unidos