INVESTIGADORES
ZARITZKY Noemi Elisabet
artículos
Título:
Thermal, mechanical and molecular relaxation properties of frozen sucrose and fructose solutions containing hydrocolloids
Autor/es:
HERRERA M.,; M´CANN J.; FERRERO C.; HAGIWARA T; ZARITZKY N.,; HARTEL R.
Revista:
FOOD BIOPHYSICS
Editorial:
Springer
Referencias:
Lugar: Berlin; Año: 2007 vol. 2 p. 20 - 28
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 mechanicalanalysis, and 1H-pulsed nuclear magnetic resonance. Meeting 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 ice content, except when the blend of XG and LBG was added to the fructose system, where ice content was significantly diminished. Hydrocolloids decreased molecular mobility for both frozen sucrose or fructose solutions, especially for the addition of XG/LBG blend. Relaxation times and storage modulus of the frozen systems with added hydrocolloids were significantly lower than the control frozen sugar solutions. Keywords Stabilized sugar systems . Hydrocolloids .Rheology . Molecular mobility .NMR .Differential scanning calorimetry