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2. |  | NASCIMENTO, T. A.; CARVALHO, C. W. P. de; CALADO, V. Filmes flexíveis de amido adicionados de casca de maracujá e nanopartícula mineral. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 7.; ESCOLA DE NANOTECNOLOGIA, 3., 2013, São Carlos, SP. Anais... São Carlos, SP: Embrapa Instrumentação, 2013. p. 173-175. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
07/02/2012 |
Data da última atualização: |
30/11/2012 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
MASSON, L. M. P.; ROSENTHAL, A.; CALADO, V. M. A.; DELIZA, R.; TASHIMA, L. |
Afiliação: |
LOURDES M. P. MASSON, UFRJ; AMAURI ROSENTHAL, CTAA; VERÔNICA M. A. CALADO, UFRJ; ROSIRES DELIZA, CTAA; LUANA TASHIMA, SENAI-RJ. |
Título: |
Effect of ultra-high pressure homogenization on viscosity and shear stress of fermented dairy beverage. |
Ano de publicação: |
2011 |
Fonte/Imprenta: |
LWT - Food Science and Technology, v. 44, n. 2, p. 495-501, Mar. 2011. |
DOI: |
10.1016/j.lwt.2010.07.012 |
Idioma: |
Inglês |
Conteúdo: |
In this study, dairy base consisting of raw skim milk and reconstituted whey powder were pressurized. The process used ultra-high pressure homogenization (UHPH) at levels of 150, 200 and 250 MPa and inlet temperatures of 15, 20 and 25 0C, following experimental design. Dairy base was inoculated with probiotic lactic culture, incubated, and allowed to ferment. Pineapple juice, previously sweetened with sugar or aspartame, was added, following an experimental design, resulting in dairy beverages. Appropriate formulation, considering the sensory attributes, was identified by Quantitative Descriptive Analysis (QDA) and used for studying rheological parameters. Results disclosed that formulations with higher whey levels had higher average scores for characteristic sensory attributes of products. The aim was to evaluate rheological properties (viscosity and shear stress) of fermented dairy beverages according to inlet temperature and pressure, comparing them to thermally processed samples (90 0C/60s). This evaluation showed that pressurized beverages at 150 MPa/15 0C were similar to controls. These preliminary results obtained in this study suggest that UHPH has the potential to be used to modeling some rheological characteristics of fermented dairy beverages, for example, to favorably modify their
consistency. All samples exhibited viscoelastic and thixotropic behaviors. |
Palavras-Chave: |
Atributos sensoriais; Bebida láctea fermentada; Tensão de cisalhamento; Ultra-alta pressão de homogeneização; Viscosidade aparente. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
Marc: |
LEADER 02165naa a2200241 a 4500 001 1914564 005 2012-11-30 008 2011 bl --- 0-- u #d 024 7 $a10.1016/j.lwt.2010.07.012$2DOI 100 1 $aMASSON, L. M. P. 245 $aEffect of ultra-high pressure homogenization on viscosity and shear stress of fermented dairy beverage. 260 $c2011 520 $aIn this study, dairy base consisting of raw skim milk and reconstituted whey powder were pressurized. The process used ultra-high pressure homogenization (UHPH) at levels of 150, 200 and 250 MPa and inlet temperatures of 15, 20 and 25 0C, following experimental design. Dairy base was inoculated with probiotic lactic culture, incubated, and allowed to ferment. Pineapple juice, previously sweetened with sugar or aspartame, was added, following an experimental design, resulting in dairy beverages. Appropriate formulation, considering the sensory attributes, was identified by Quantitative Descriptive Analysis (QDA) and used for studying rheological parameters. Results disclosed that formulations with higher whey levels had higher average scores for characteristic sensory attributes of products. The aim was to evaluate rheological properties (viscosity and shear stress) of fermented dairy beverages according to inlet temperature and pressure, comparing them to thermally processed samples (90 0C/60s). This evaluation showed that pressurized beverages at 150 MPa/15 0C were similar to controls. These preliminary results obtained in this study suggest that UHPH has the potential to be used to modeling some rheological characteristics of fermented dairy beverages, for example, to favorably modify their consistency. All samples exhibited viscoelastic and thixotropic behaviors. 653 $aAtributos sensoriais 653 $aBebida láctea fermentada 653 $aTensão de cisalhamento 653 $aUltra-alta pressão de homogeneização 653 $aViscosidade aparente 700 1 $aROSENTHAL, A. 700 1 $aCALADO, V. M. A. 700 1 $aDELIZA, R. 700 1 $aTASHIMA, L. 773 $tLWT - Food Science and Technology$gv. 44, n. 2, p. 495-501, Mar. 2011.
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