CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Thermal, mechanical and molecular properties of stabilized frozen sucrose and fructose solutions
Autor/es:
HERRERA M., M´CANN J. , FERRERO C., HAGIWARAT,. ZARITZKY N., HARTEL R.
Revista:
Food Biophysics
Editorial:
Springer
Referencias:
Año: 2007 vol. 2 p. 20 - 28
ISSN:
1557-1858
Resumen:
Model frozen systems formulated with 20wt% sucrose or fructose and with the addition of 0.3 or 0.5wt% of xanthan gum (XG), guar gum (GG), locust bean gum (LBG), or a 50wt% mixture of XG and LBG were studied by differential scanning calorimetry, dynamic mechanical analysis, and 1H-pulsed nuclear magnetic resonance. Melting onset of either the sucrose or fructose model systems was not affected by the addition of hydrocolloids. As expected, ice content was lower in fructose than in sucrose systems. Addition of hydrocolloids had no effect on icecontent, except when the blend of XG and LBG was added to the fructose system, where ice content was significantly diminished. Hydrocolloids decreased molecular mobility.